Mouth to Market: How the Sensory Lab Meets Food Science Students

Students working in the Sensory Lab, led by Amanda Rees, gain a holistic approach to the food science industry. They learn about creating food and ways to get their products to market.

Every project in the Sensory Lab comes with surprises. Sometimes, “work asks us to do more than we usually do; or we would expect their product to be better, but people don’t like it that much,” says Melia Peterson (NDFS ’25), student manager at the Sensory Lab. “People’s comments about food can be very difficult. They will say things like ‘That tastes bad!’ or ‘It’s like my baby’s diaper.’”

Restaurant and food manufacturers rent the lab, which allows Rees to give students real-world marketing experience. The researchers then conduct multiple panels to measure participants’ perceptions of the taste and packaging of the products presented. Customers working with the lab can test new products leading to amazing results.

Data is collected in groups of groups who provide feedback on the food’s taste, appearance and texture after a blind tasting from a private booth. Reviews are analyzed and customer information is sent to the customer which may include taste comments, grocery store placement, and sometimes packaging. The lab operates as a self-sustaining business where “students take the process from conception or idea to production,” says Rees.

Lauren Cromarty (NDFS ’25), one of the lab’s student directors, is excited to learn more about food outside of the classroom and see the big picture of how food is made. “[As a dietetics student]”I personally spend a lot of time on nutrition, and less time understanding how food is made,” he says. “[The lab] it gives me an overview of how these nutrients become what we eat and how we can make food edible or acceptable to consumers. What may appear to a nutritionist to be the best ingredients for a meal may taste bad.”

Rees’ goal in the lab is to educate students in every aspect of the product process. He conducts interdisciplinary training that requires students to learn skills other than the tasks assigned to them. Students learn Qualtrics and Compusense, two data tracking tools. Rees also teaches communication skills and general life skills, such as juggling work while being a mother.

Petersen (NDFS ’25) appreciated learning from her lab colleagues: “It’s a great environment to work in because Amanda does a great job of getting everyone involved. I became friends with everyone I worked with there.”

Rees makes a constant effort to incorporate faith into his lab; students share spiritual thoughts at the beginning of lab staff meetings to invite Spirit into their weekly planning efforts. He also talks about the gospel in as many interactions with students as he can.

“I want them to strengthen their testimony. I look back on my experiences here, working in the labs, working with professors and students, and it’s those spiritual moments that stayed with me,” Rees shared. “It really was the foundation not only for the work of of me, but also of my testimony.”

In addition to working with industrial clients, the Sensory Lab works with other graduate students. Senior undergraduate students conduct concept tests for their capstone projects prepared under the guidance of Dr. Mike Dunn (NDFS 465 professor). Food science majors must take sensory and product development classes during their senior year that teach them product development and sensory testing techniques. The lab helps test these products.

To participate in Sensory Lab research as an expert, sign up for their mailing list or stop by S103 ESC during classes (they usually accept walk-ins with a schedule posted on their social media pages and a poster at the door). If you want to join the Sensory Lab staff, search for opportunities at Y Jobs, or contact Amanda Rees at amanda_rees@byu.edu.