Han-Seok Seo, associate professor of sensory science, prepares and serves taste-testing samples to a drive-up participant.
The director of the Arkansas Agricultural Experiment Station's Sensory Science Center presented a new sensory testing method at the annual Institute of Food Technologists FIRST (Food Improved by Research, Science and Technology) meeting in Chicago on July 12.
When the COVID-19 pandemic halted necessary sensory testing activities, Han-Seok Seo, director of the Sensory Science Center, developed an alternative to indoor sensory testing with a drive-in booth method.
Seo is an associate professor of sensory and consumer science for the experiment station, the research arm of the University of Arkansas System Division of Agriculture, as well as a faculty member in the Department of Food Science of the Dale Bumpers College of Agricultural, Food and Life Sciences. At the IFT meeting, he spoke in a panel discussion titled "What are recent advancements in sensory science that will lead to new products or methodologies?" His discussion has on-demand access.
"Sensory evaluation is a very critical component of food and non-food industries," Seo said. It is involved in many sections of the industry like quality assurance, marketing and product development.
The results from the tests show the drive-in booth method is an effective, reliable and valid alternative to indoor booths, Seo said.
Even though the method was made with pandemic and epidemic concerns in mind,...
Read Full Story: https://news.uark.edu/articles/60515/-sustainable-sensory-science-method-offers-panelists-safe-realistic-conditions
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