Sensory Analysis and Consumer Behavior

Sensory Analysis at KSU has a long history. Sensory methods have been used as a research tool in the Department of Human Nutrition since the early 1900s. Kansas State University offered the first university course in flavor evaluation in the U.S., and it remains one of the few universities offering a broad range of sensory courses.

Courses available for students studying sensory analysis are taught by Dr. Edgar Chambers. In addition to the beginning course, specialized courses include: Descriptive Sensory Analysis, Consumer Response Evaluation, and Practicum in Sensory Analysis. Graduate programs are designed to augment a student's previous background and to ensure a strong program in the sensory areas with an understanding of food science, physiology, psychology, business, and statistics. Students can combine interests in other food commodity areas, if they wish.

The Sensory Analysis Center in the Department of Human Nutrition has a professional sensory panel for analyzing sensory properties of products for companies, government entities, and researchers on campus. Information about characteristics are provided to assist in product development. The Sensory Analysis Center provides students opportunities to link theory with practical experience in the study of sensory perception and evaluation of products. In addition, many students do internships at consumer products companies.

Faculty involved in the sensory analysis teaching and research program hold positions of leadership in the professional sensory analysis organizations; have chaired the Institute of Food Technologists committee to write a sensory evaluation course outline; and are conducting research in such areas as evaluation of consumer testing method, influence of extrusion processing on sensory properties of cereal based foods, flavor of whole grain cereal products, food packaging, development of sensory analysis lexicons, and sensory characteristics of meat. Graduates of the program hold such industrial positions as managers and scientists in sensory analysis, consultants, or work in the food industry as product developers.

A limited number of graduate research or teaching assistantships are available for work on specific sponsored research projects, from projects with the Agricultural Experiment Station, with The Sensory Analysis Center, or for laboratory teaching in departmental classes. Fellowships are available to exceptionally qualified students. More information is available in the Graduate Program Profile for the Department of Human Nutrition. Students in sensory analysis can enter either the graduate program in Human Nutrition or the interdepartmental Food Science program depending on interests and background.

Descriptions of Sensory Science Courses

• Sensory Analysis of Foods (2 cr hr): Sensory analysis of appearance, texture, flavor; physiology of sensory receptors; application of laboratory and consumer panels; and interpretation of data. (This course is also available through the K-State Division of Continuing Education for 3 credit hours. The description of that course is similar. More information can be obtained by emailing info@dce.ksu.edu or by calling 1-800-622-2KSU.)
• Descriptive Sensory Analysis (3 cr hr): Emphasis on flavor and texture profiling and their adaptation to other hybrid descriptive techniques for use with foods and other consumer products. Special emphasis is given to "hands-on" experience in panel leadership.
• Consumer Response Evaluation (3 cr hr): Use of consumers to provide qualitative and quantitative affective information for use in product development, quality assurance and production.
• Practicum in Sensory Analysis (2-3 cr hr): Individual experiences applying sensory testing.

Additional information on The Sensory Analysis Center is available from Dr. Delores Chambers.