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About Food Science at Cornell
The Cornell Department of Food Science, which is housed in Stocking Hall, addresses the challenges of providing a sustainable, wholesome, safe and affordable food supply for New York State and beyond through research, education, and exten-sion programming and by preparing students for leadership roles in the food industry, government and academia. Stocking Hall, built in 1923, has undergone a two-phase renovation project that was completed in May 2015 with the complete renovation of the historic building, renamed Stocking West.
Now, in addition to state-of-the-art research labs, faculty and administrative offices, Stocking Hall houses:
a dairy processing plant
a teaching winery
a product development kitchen
a 10,000 ft2 pilot plant
a sensory evaluation center
a wine cellar
Introducing
THE SENSORY EVALUATION PROGRAM
Sensory Evaluation Center “... any person ... any study.”
Fall 2015
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118 S
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State-of-the-Art Facility
Ergonomically designed Sensory Booths that comfortably sit eight (8) panelists.
Touch screen monitors.
Variable lighting conditions to mimic different consumer environments as well as a “red light” option for color masking studies.
Superior air exchange and ventilation system for odor control.
Variety of equipment for the preparation and service of different types of foods: modern commercial kitchen as well as residential con-sumer appliances are available.
Multipurpose room with the latest video con-ferencing and remote observation capabilities, perfect for qualitative research or descriptive panel training.
Innovative data collection and analytics soft-ware (Compusense-Cloud).
Access to world-class experts in Sensory and Consumer Sciences as well as in other Food Sci-ence disciplines (Food Chemistry, Microbiology, Enology, Fermentation Science, Food Safety, Food Engineering, etc.).
Demographically diverse panelist pool that can easily accommodate large-scale studies (n=100+).
How are we different
We are part of Cornell University, a premier
non-profit education and research institution.
We provide training and hands-on learning
opportunities to students interested in the
fields of sensory and consumer research.
We serve as an extension of your team.
A dedicated experienced researcher will work
on your project, never a sales person.
What We Do
Since the early 1990s Cornell’s Sensory Evalua-tion Program has served a variety of companies, from Fortune 500 to small businesses, by helping develop and improve their product offering through consumer and sensory testing.
Whether you are looking to develop
a new product or improve upon the
existing one, we can help.
Among the standard services that are offered are...
Acceptability and Preference Testing (CLTs)
Discrimination Testing (2-AFC, Triangle, etc.)
We have expertise in descriptive analyses, flash profiling, time intensity, shelf-life studies, quali-tative research (one-on-one interviews, consum-er discussions), as well as product ideation and brainstorming.
The Program also provides consultations in...
New methods development
Study and questionnaire design
Advanced statistics and data analyses
Contact Us
Sensory Evaluation Program
Department of Food Science
Cornell University
118 Stocking Hall West
Ithaca NY 14853
(607) 255 3463
Visit us on the web:
https://foodscience.cals.cornell.edu
Sensory Booths area with touch screen monitors
Comfortable waiting room area
Modern commercial kitchen
Multipurpose room with the latest video technology
Cornell University
Department of Food Science
Sensory Evaluation Program “... any person ... any study.”
