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Expanding the Scope of Sensory Analysis

At Massey University’s Feast lab, Joanne Hort and her team are measuring consumers’ emotional responses to food, adding innovative new approaches to traditional sensory methodologies.
Study participants evaluate products in the Feast lab’s digital immersive (café) space
Danielle Beurteaux

Food Technology Magazine

Massey University sensory science professor Joanne Hort has been thinking about the way emotions affect an individual’s response to food since she was a graduate student more than two decades ago.

During her doctoral work at Sheffield Hallam University in the United Kingdom, Hort was part of a project that assessed consumers’ sensory responses to a popular brand of black currant cordial. In that project, the researchers found that while various samples were liked by tasters in equal measure, they had different emotional responses to some.

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Hero Image: Photo courtesy of Joanne Hort

Authors

  • Danielle Beurteaux Journalist

    Danielle Beurteaux is a journalist who writes about science, technology, and food.

Categories

  • Sensory Science

  • Food Sciences

  • Food Product Development

  • Research

  • R and D

  • Food Technology Magazine