Measuring Consumers' Food Choices

Explore Research at the University of Florida: Charles Sims, a professor of food science and human nutrition, explains that sensory testing requires complicated research methods. A consumer must translate their opinions into ratings, which can be difficult to measure. Linda Bartoshuk, a professor in UF's College of Dentistry, describes a particular issue with conventional sensory testing. Because people's palettes are not the same, a new scale has been created to compare taste between different people.

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