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.
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.
Disciplines
Microbiology
Food Chemistry
Food Processing
Food Packaging
Food
Business
Sensory
Science
Featured Project
Virginia Tech researchers conduct first formal sensory study on aging characteristics of American whiskeys
Virginia Tech sensory scientists Jacob Lahne and Katherine Phetxumphou conducted the first-ever formal sensory panel on the aging characteristics of American whiskeys in the hope of informing whiskey recipe development and aiding distillers in fine-tuning their aging processes.
Faculty
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Ann Sandbrook , bioFood Chemistry Lab Manager
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Jacob Lahne , bioGraduate Program Director and Associate Professor: Sensory Evaluation
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Melissa Wright , bioAssociate Extension Specialist and Director, Food Producer Technical Assistance Network
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Renata Carneiro , bioAssistant Professor: Food Chemistry
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Sean O'Keefe , bioProfessor: Food Chemistry, Lipid and Flavor Chemistry
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Yun Yin , bioAssociate Professor: Aroma and flavor compounds in food system, Food quality, Plant volatiles
Latest News
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