Posted by in Sensory Science on 02 17th, 2011 | 1 Comment
Cheese Science on Utah Education Network...
The Utah Education Network (UEN) answers many on the common questions people have about cheese and the cheese industry. Many of the video presentations are presented by people you know at Utah State University. Look for your favorite Prof. including: Dr. Jeff Broadbent Dr. Jong-Su Eun Dr. Silvana...
Posted by in Lab News & Discovery, Misc, SENSORY PANEL, Sensory Science, Submit a question on 11 10th, 2009 | No Comments
Center for Advanced Nutrition exhibits a...
The Center for Advanced Nutrition (CAN), led by a team of internationally-recognized scientists with an impressive history of experience and expertise, fosters interaction and conducts research with private commerce and academic institutions at state, national, and international levels. CAN offers laboratory...
Kick-off for Meat Descriptive Panel Trai...
Training for the new meat descriptive panel commenced today in the Department of Nutrition, Dietetics, and food Sciences. Sixteen panelists will undergo several months of intensive training two or three times per week to develop an acute capability for discriminating flavors and intensity of flavor...
Posted by smartini in Sensory Science on 07 9th, 2009 | No Comments
Umami: The delicious "new" tas...
How many basic tastes do humans have? You were probably taught in school that we have 4 basic tastes: sweet, sour, bitter, and salty. However, a fifth taste has been known for the last century. Umami is the fifth taste that was discovered in 1908 by Ikeda. He noticed that this new taste was present...
Posted by admin in Sensory Science on 05 4th, 2009 | No Comments
New sensory science course!...
Descriptive Panel Short Course Introduction and Purpose: Sensory analysis is an essential analytical tool for developing or modifying food products, creating and optimizing food production processes, and ensuring consistent product quality. A well developed sensory analysis program within your company...
Posted by admin in Edible fats and oils, Lab News & Discovery, Misc, Nutrition, Nutrition labelling, SENSORY PANEL, Sensory Science on 04 9th, 2009 | No Comments
Food science for healthy living !!!...
Our research laboratory specializes in the physical and chemical properties of edible fats and oils. By building scientific knowledge of edible fats and oils we can develop new food materials and processes that will lead to food products with superior nutritional and physiochemical properties. Our...
Our research focuses on developing new strategies for improving human nutrition by eliminating trans fats and lowering saturated fats in processed foods. Our expertise in crystallization and microstructure of fats including processing methods contributes to an important body of knowledge in food science that will help our society address the challenging issues of cardiovascular disease and diabetes that impacting families, their quality of life, our economically stressed medical care systems, and society. Food scientists in academia and industry around the world are working diligently to improve food quality and nutritional content. We are pleased to be a part of an effort to reverse the negative health trend caused by poor diet and sedentary life style. Please feel free to ask questions or add suggestions to this website in the BLOG section. We will attempt to respond to everyone. Thank you for visiting martiniResearch.com Silvana Martini Ph.D. Assistant Professor Utah State Universty
- Ranjeeta: Wow, Loved the video....so proud to be one of your students ...
- stevebernet: I am told that olive oil and canola oil are amoung the healt...
- SMartini: I was there!!! It was great!!!! I had a lot of fun!!!!! Who ...
- stevebernet: Does liquid vegetable oils such as soybean oil, canola oil, ...
- stevebernet: Novel emulsions like this one being pursued by McClements ar...
- SMartini: Great!!!! Thanks for the post!!!! Sure!!! We will put some p...