Food Sensory Areas | Facilities and Equipment | Research | MSU Product Center

Article Highlights FSHN Sensory Facility (PDF)

Facilities

Food Sensory Laboratory

The Food Sensory Laboratory is conveniently located on the first floor of the G. Malcolm Trout FSHN Building and is accessible from all other processing facilities in the department.

Offers facilities for:

• Product sensory evaluation
• Sensory panel training
• Sample preparation and storage
• Food product development
• Nutrient analysis (using Genesis R and D)
• Nutrition facts labeling

Contact:
Janice Harte, Facility Coordinator
Food Science and Human Nutrition
Michigan State University
114 G.M. Trout FSHN Building
Phone: (517) 355-8474, Ext. 105
Fax: (517) 353-8963
E-mail: harteja@msu.edu

Food Sensory Areas

Testing Area
The testing area allows for discriminative, descriptive, and consumer panel methodology and includes: 

• Seven individual booths with sliding door pass-throughs equipped with touch screen computers and Formica countertops.
• Six laptop computers available for offsite sensory evaluations.
• Two banks of individually controlled fluorescent lights (cool white, red or green tubes).
• Positive air pressure. 
• Sensory Information Management System (SIMS 2000 for Windows) from Sensory Computer Systems.

Training Area
A training area suitable for profile or descriptive analysis panels is adjacent to the testing facilities and includes: 

• Conference table seating for 10-12 panelists. 
• Dry erase board. 
• Overhead projection equipment. 

Preparation Area
Between the booth areas is a preparation laboratory, which allows efficient preparation and presentation of samples.

Facilities and Equipment

• Laboratory benches adjacent to and flush with sliding pass-throughs.
• Preparation benches.
• Hand and dishwashing facilities.
• Conventional range/oven.
• Two microwave ovens.
• Freezer and refrigerator storage .
• Preparation and serving utensils.
• Storage for dry ingredients, glassware and trays.
• Analytical balance.
• Fisher Isotemp Lab oven.
• Warming oven.

Research

MSU Product Center Grower/Producer’s USDA Grant.  Autumn Olive Berry Product Development.

USDA Rural Development.  Feasibility of Watermelon Juice/Concentrate: Development of a Highly Nutritious, Value-Added Product.  Prepared in conjunction with the National Watermelon Board. 

Michigan Apple Research Committee.  Distribution and packaging alternatives for fresh-cut apple slice quality, shelf-life and market sales. 

Sugar-Coated Beans. Use of the shear press for process development of sugar-coated beans.

MAFMA. Microbial populations on peeled chestnuts and their inhibition.

USDA Rural Development. Marketplace research for fermented cherry/apple blend beverages-Michigan and Midwest Initiative.

U.S. Department of Agriculture Rural Development. Marketplace and Product Development Research for Fermented and Distilled Apple Beverages-Michigan & Midwest Initiative. 

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