By: Emily Wolter
My graduate school journey has had a number of ‘surprises’, as I’m sure many of you can relate. One of those surprises happens to be the field in which my research is anchored: sensory science. I came to graduate school under the impression that I would be focusing mainly on food chemistry, but have had an interesting opportunity to dive into a variety of sensory tests, which I had little knowledge of before. Applied research is of particular interest to me because it is reminiscent of working on a product development team to gauge consumer responses and put out a successful product!
I don’t think the general public realizes the amount of work and research that goes into that new variety of cereal that they see on the grocery store shelves. However, the field of food science is slowly gaining recognition in the consumer’s eyes. I was recently reading an ice cream review blog and noticed an article highlighting how one company altered their packaging and launched a new line based on the comments from consumers in a focus group.