Post by Compusense Inc.

Advancing sensory & consumer science through the Compusense Academic Consortium 📣 This month, we are celebrating consortium members who published new research, recognizing their contributions to sensory evaluation, consumer behaviour, and product innovation. Featured publications include: 🤢 Are individual differences in food-related disgust associated with thermal taster status? 🍦 Acceptability of thickened and protein-enhanced ice cream with the addition of vitamin C for use in long-term care 🫖 Sensory and physicochemical quality of rooibos (Aspalathus linearis) infusions depends on brewing water characteristics 🥤 Anticipatory judgments and learned utility: how context shapes sports drink perception 🧒 A mixed-methods assessment of a nutrition program targeting childhood undernutrition To see which article we highlighted and explore the findings, visit: https://lnkd.in/e_b-kU2W #Compusense #SensoryScience #ConsumerResearch #AcademicConsortium #PublishedResearch