News Archive for Sensory Analysis Center
February 17, 2012
The latest issue of Focus, the annual college magazine for alumni and friends, is off the presses and being mailed this week. The 24-page publication features Jeannie Sneed, new head of the Department of Hospitality Management and Dietetics, and the new Center of Excellence for Food Safety Research in Child Nutrition Programs. Other headliners are: […]
February 16, 2012
The new K-State Olathe Sensory Analysis and Consumer Research Center will conduct its first consumer test this month on a Kansas product: black walnuts. One hundred consumers will munch cookies containing different cultivars of black walnuts in sessions on Feb. 21 and 22. In blind tastings, they will rate six cultivars for flavor intensity and […]
February 16, 2012
Marianne Swaney-Stueve has been named manager of the new K-State Olathe Sensory Analysis and Consumer Research Center, according to Edgar Chambers IV, a university distinguished professor of sensory analysis and consumer behavior and director of the Sensory Analysis Center. Swaney-Stueve, research assistant professor in human nutrition, has a Ph.D. from the University of Missouri and […]
July 13, 2011
Delores Chambers and Koushik Adhikari participated in a workshop at K-State Olathe to update science teachers on the latest food safety information.
April 14, 2011
K-State’s internationally recognized Sensory Analysis Center is opening a satellite on the new Olathe campus.
December 1, 2010
Nutrition scientists at Kansas State University could be accused of carrying Purple Pride to extremes. But the purple sweet potato pies they created for Thanksgiving were a practical application of research.
May 11, 2010
As any caffeine connoisseur will attest, if a coffee bean is prepared correctly, its aromatics can delight the senses and tickle the taste buds. However, if the beans are too burned, they can impact the taste of the coffee. A team of researchers at Kansas State University is hoping to put an end to the hit-and-miss roasting of coffee beans by introducing the coffee industry to the best preparation of three major beans.
March 31, 2010
Sampling as many as nine gelato flavors a day while in Florence, Italy, was all in a day's work for a Kansas State University graduate student, whose master's thesis project may flavor the types of ice cream and other foods produced in the United States.
November 18, 2009
Four faculty members in the College of Human Ecology will edit top professional journals in their fields next year. Edgar Chambers IV will become editor-in-chief of the Journal of Sensory Studies beginning in 2010. Currently he is co-editor. He’ll do the job for at least a year, he said. “My responsibilities as co-editor and as editor-in-chief […]
July 13, 2009
Could an individual's bitter-taste sensitivity help determine their risk for chronic disease? Kansas State University's Kathy Nguyen, senior in public health nutrition, Garden City, is studying the genotypes of diabetic and non-diabetic individuals to determine if there is a link between the risk for type 2 diabetes and bitter-taste sensitivity.