Consumers use all of their senses when they interact with food. Our research program is focused on evaluating the dynamic interaction of the senses and how this relates to the perception of foods. This research can range broadly from identifying molecular components of a food that give it its characteristic flavor all the way to analyzing the language people use to describe foods.
Sara Burns
Sensory Lab Manager | Food Science
John Peter Munafo
Associate Professor | Food Science
Specialty: Flavor Science; Natural Products Chemistry
