The Science of Food
[-Back to My Life as a Taste Tester-]

Illustration by Eric Zelz

UMaine is the only institution in New England and the Maritimes — and one of only 15 nationwide — that offers a formal sensory evaluation program. It is located in a new testing lab on campus, made possible by an R&D bond and Department of Agriculture funding.

With the sensory data compiled in each taste test, scientists then make further refinements in the development of a product. Or they completely go back to the drawing board.

The statistical data help industry make predictions about the validity of new products. Sensory tests to rate a product's flavor, aroma, texture and other characteristics also are instrumental when investigating the trade-offs consumers are willing to make in the name of better nutrition or to support value-added products.