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Food and Flavor Chemistry and Sensory Science

Cierra James, a graduate student in the Department of Food Science and Technology, is working to analyze the compounds that give Yellowfin and Bluefin tuna their flavor. The idea is to create a plant and cell culture based meat alternative for the endangered fish.

Student working with droppers in lab facility

This area deals with the science behind the human perception of food, including taste, aroma, mouthfeel, and appearance, and the various factors that influence it. Flavor chemistry seeks to understand and influence these traits through the chemical processes and interactions of a food’s components. Sensory science seeks to understand how people perceive these traits. Our research focuses on improving the taste and quality of food and on helping food producers understand how to effectively market the sensory experience of their products.


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Chemestry vials representing Food Chemestry

Food Chemistry

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Food Processing

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Food Packaging

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