We offer:
Well equipped sample preparation / product development kitchen
Experienced team of faculty, staff and students devoted to meeting your needs
Well equipped Food Processing Pilot Plant (separate charge)
Well equipped WSU Creamery Pilot Plant (separate charge)
Limited food analysis services (moisture, water activity, and some dairy analyses)
Rough approximation of Nutrition Facts for developed product
Sensory evaluation training room /
Focus group panel room
In-depth sensory panel design consultation and conduct with experienced faculty and staff
Statistical consultation (separate charge)
8 private, individual evaluation booths with controlled lighting
If you desire assistance,
please contact
Dr. Stephanie Clark
(product development or sensory evaluation)
or
Dr. Carolyn Ross (sensory evaluation),
who will help you determine if our services will meet your needs.
Are you interested in participating on a sensory evaluation panel?
Contact us for more information or to get on our mailing list for future tests.
Product Development &
Sensory Evaluation Service Center
Products evaluated in the recent past include:
- all-natural products
- organic products
- low fat products
- beverages
- confections
- gluten-free products
- baked goods
Products developed and/or evaluated in the recent past include:
(trained and/or consumer panels)
- milk
- cheddar cheese
- apples and apple slices
- Queso Fresco
- scramble eggs and egg patties (pictured below)
Bean & Rice Burrito, Beefsteak)
In addition to contract work, the WSU Sensory Evaluation Service Center facilities are utilized for:
- Student food product development team projects
- Graduate and Undergraduate research projects
- Food Science course projects.
Please contact Stephanie Clark directly for additional information or price quotes.
Thank you for your interest!
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