Information about characteristics are provided to assist in product development. The Sensory Analysis Center provides students opportunities to link theory with practical experience in the study of sensory perception and evaluation of products. In addition, many students do internships at consumer products companies. Graduates of the program hold such industrial positions as managers and scientists in sensory analysis, consultants, or work in the food industry as product developers. A limited number of graduate research or teaching assistantships are available for work on specific sponsored research projects, from projects with the Agricultural Experiment Station, with The Sensory Analysis Center, or for laboratory teaching in departmental classes.
Fellowships are available to exceptionally qualified students.
More information is available in the Graduate Program Profile for the Department of Human Nutrition. Students in sensory analysis can enter either the graduate program in Human Nutrition or the interdepartmental Food Science program depending on interests and background. This course is also available through the division of continuing education for 3 credit hours. The description of that course is similar. Emphasis on flavor and texture profiling and their adaptation to other hybrid descriptive techniques for use with foods and other consumer products.