Sensory and consumer science

The successful deployment of new foods to the market requires an understanding of consumer preferences and of how the senses affect a consumer’s experience of a food product. Research in this area includes the assessment of foods by focus groups or trained panels, and how the formulation, manufacturing and storage of foods influence consumer preferences.

Research staff

Examples of research

  • Defining and optimising the eating quality of foods
  • Understanding consumer preferences
  • Identifying new market trends and opportunities
  • Food texture and its design

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