Sensory and Consumer Sciences

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The Sensory and Consumer Sciences research program's goal is to conduct basic and applied research aimed toward a better understanding of how sensory cues affect consumer perception and behavior of either food or non-food products from four different perspectives:

  1. within food products
  2. between consumers
  3. under environmental contexts
  4. with respect to consumer behaviors

Since eating is associated with so many aspects of our lives such as food composition, human physiology and environmental factors, the Sensory and Consumer Sciences program was designed to not only examine effects of eating in terms of each such aspect, but also to provide a big-picture understanding of interactions among individual aspects of eating.

Sensory and Consumer Sciences Faculty Researchers:

Han-Seok Seosensory science and consumer testing, eating behavior, food neuropsychophysiology 

Sensory Science Journal Club:

Club meet once a month to  review recent research advancements in the area of sensory and consumer sciences and to discuss the implications of these developments in the food industry

  • When: Monday April 11 th 9:00 am CST
  • If Interested email Tad Beekman at Tlbeekma@uark.edu
  • Subject: Do children really eat what they like? Relationships between liking and intake across laboratory test-meals
  • Article by Keller Et Al., 2022