Dairy Product Sensory Milk Quality Improvement Program
Dairy Product Sensory Analysis is a vital component of the Milk Quality Improvement Program (MQIP). Under the MQIP's Voluntary Shelf Life (VSL) Program, retail milk samples from participating dairy plants are tested over shelf-life, and results of flavor, odor, and appearance are reported. In addition, defective milk sample sets are available for training employees and have been used for fulfillment of SQF sensory requirements; MQIP personnel are available for on-site training, if requested. Sensory training sessions are routinely offered as stand-alone programs/workshops or as an integral component of other Dairy Foods Extension workshops, such as Cultured Dairy Products and Basic Cheese-making.
For More Information:
- Food Safety Laboratory and Milk Quality Improvement Program
- Contact: Nancy Carey
- Contact: Steve Murphy
Cornell Sensory Evaluation Center has re-opened its doors in October 2015 after the five-year hiatus due to extensive building renovations of the Stocking Hall.
Although the current facility is brand new, the program has deep roots within the Department of Food Science and served Cornell Community and a variety of companies, from Fortune 500 to small businesses, since the early 1990s.
The mission of the center is two-fold: to provide training and hands-on learning opportunities to students that are interested in the fields of sensory and consumer research, and to help businesses develop and improve their product offering through consumer and sensory testing.
What we do?
We conduct Sensory Evaluation and Consumer Product Research.
Among the standard services that are offered to commercial clients are Consumer Acceptability, Preference and Discrimination Testing. The fees collected from our commercial clients go directly back to the Department of Food Science to support student programs and research (such as student product development teams, travel to conferences and competitions, scholarships, etc.)
In addition, the program provides consultations in all matters related to sensory product testing: appropriateness of particular test method, study sample size, questionnaire design, statistics and analyses, sample blinding and serving sizes, to name a few.