Sensory Science division

Sensory & Consumer Sciences Division

Join the Sensory & Consumer Sciences group where we discuss the latest research and insights regarding the measurement, analysis, and interpretation of human beings' reactions to the characteristics of foods and related materials as perceived through the five senses.


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Quick Information and Links

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Kate Courchane Sensory & Consumer Sciences Division
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Year Founded
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Countries Represented by Members

Noteworthy Programs

Achievement Award

Have you or someone you know made significant contributions in the field of sensory and consumer sciences? Submit a nomination for the Sensory and Consumer Sciences Achievement Award. Presented in partnership with the IFT Sensory and Consumer Sciences Division, the award will honor an individual who has demonstrated distinguished leadership and research within the field and made a lasting impact with their work. Learn more about the criteria and submit a nomination. Review the criteria & eligibility, as well as see a list of our past Achievement Award winners!

Criteria & Eligibility

Special SCSD Member Exclusives

Join our Division to receive exclusive access to Division newsletters and monthly sensory scientific journal updates.

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LinkedIn Page

Follow us on LinkedIn for content on upcoming events, conference and competition updates, trivia and giveaways, and networking opportunities with other sensory professionals and students!

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Division Accomplishments/Recognition

  • The Outstanding Volunteer award honors a current Division member who provided exemplary volunteer work to the Division in the current year. The 2021-2022 recipient is Angelica Iobbi.
  • The Outstanding Service award honors current Division members who have demonstrated a history of service to the Division or field. The 2021-2022 recipient is Dolores Oreskovich.

Division Oral Competition Finalists

  1. Effects of nitrogen and sulfur stress on the sensory attributes and glucosinolate composition of three Brassicaceae baby leafy greens grown with Controlled Environment Agriculture, Regina O'Brien, Rutgers University (First Place)
  2. Development of a Sensory Lexicon for Plant-based Fermented Dairy Alternatives, Kumpol Homwongpanich, North Carolina State University (Second Place)
  3. Lexicon Development for the Texture of Plant-Based Chicken Alternatives, Kenzie McClintic, University of Minnesota (Third Place)
  4. Determination of Limits for Papaya Seed Flour Incorporated in Chocolate Quinoa Cupcakes Using Multi-Attributes-Based Rejection Tolerance Threshold (MA-RTT) and its Rejection Range (RR), Paulina Pilla, Louisiana State University (Finalist)
  5. Machine Learning Models for Mayonnaise Acceptability Prediction, Jorge Metri, Universidad De Las Americas Puebla (Finalist)
  6. Modeling sensory and chemical characteristics in pecan during storage, Himanshu Prabhakar, University of Georgia (Finalist)

How to Join a Division

Joining a Division is easy! Signing up for a Division gives you access to the Division’s IFT Connect Community, signs you up for their newsletter, and gives you access to Subject Matter Experts in the field. To sign up for a Division, visit IFT-Divisions. After signing into your account, check the boxes of the Divisions you would like to be involved with and click save.

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