Flavor and sensory science experts

Studies individual differences in sweet taste and taste-texture interactions in sweeteners and thickened beverages.

Studies volatile-enhanced taste, using GRAS volatiles to boost perceived saltiness and sweetness.

Pairs sensory analysis and rheology to assess cheese, wine and ice cream texture and flavor.

Builds an AI formulation platform with predictive models for sensory properties, nutrition and shelf life.

Predicts human olfactory perception from odorant receptor activity and screens natural compounds for sweeteners with AI.

Studies how sound, sight, smell and touch shape flavor perception and food experience design.

Uses solution biophysics to explain taste, such as the sweetness of heavy water and l-glucose.

Studies how drying, heat processing and storage change aroma volatiles in coffee, juices, soy and coconut milk.

Improves food flavor, texture and microbial quality through processing, fermentation and aroma chemistry profiling.