Department of Human Nutrition Sensory Analysis Sensory Analysis at KSU has a long history. Sensory methods have been used as a research tool in the Department of Human Nutrition since the early 1900s. Kansas State University offered the first university course in flavor evaluation in the U.S., and it remains one of the few universities offering a broad range of sensory courses. Courses available for students studying sensory analysis are taught by Dr. Edgar Chambers. Graduate programs are designed to augment a student's previous background and to ensure a strong program in the sensory areas with an understanding of food science, physiology, psychology, business, and statistics.
Students can combine interests in other food commodity areas, if they wish.
The Sensory Analysis Center in the Department of Human Nutrition has a professional sensory panel for analyzing sensory properties of products for companies, government entities, and researchers on campus. 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.