Sensory and Genetic Evaluation of Taste in a Population of Young Caucasian Men and Women
Research to determine likes/dislikes and intesity of preference for various key ingredients/foods (e.g. level of sweetness of a sugar solution and ingredient liking such as garlic) that ultimately would be used, or are currently used, in food products.
- Moira Cockburn
- Winnie Chiu
- Food and Beverage Innovation
- Food Innovation and Research Studio (FIRSt)