Mouth to Market: How the Sensory Lab Engages 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 food creation and techniques to get their product to market.

Every project at Sensory Lab comes with surprises. Sometimes, “the client asks us to do much more than usual; or we would expect their product to be better, but people don’t like it as much,” says Melia Peterson (NDFS ’25), a student manager at Sensory Lab. “People’s comments about food can be quite harsh. They’ll say things like “That tasted awful!” or ‘It looks like my baby’s diaper’”.

Restaurants and food manufacturers staff the lab, which allows Rees to give students real-world, hands-on marketing experience. The researchers then conduct a number of panels to assess participants’ opinions on the taste and packaging of the presented materials. Customers working with the lab can test innovative products that lead to surprising results.

Data is collected through group panelists who provide feedback on the taste, appearance and texture of the food after blind tasting from a private booth. The survey data is then analyzed and consumer data is delivered to the customer which may include taste perceptions, grocery store placement and sometimes packaging. The lab operates as a self-sustaining business where “students drive the process from conception or idea to production,” says Rees.

Lauren Cromarty (NDFS ’25), one of the lab’s student managers, has enjoyed learning more about food outside of the classroom and seeing the bigger picture of the food production process. “[As a dietetics student]I personally spend a lot of time on the nutritional aspects of food and less time understanding what goes into preparing the food,” she says. “[The lab] it gives me a holistic vision of how these nutrients become something we eat and how we can make food edible or acceptable to customers. What would a nutritionist think that the best ingredients for food can taste bad.”

Rees’ goal with the lab is to mentor students in every aspect of the product process. It engages in cross-training that requires students to learn more skills outside of their defined roles. Students learn Qualtrics and Compusense, two data tracking tools. Rees also teaches interviewing skills and general life skills, such as juggling work while being a mother.

Petersen (NDFS ’25) has appreciated learning from his lab colleagues: “It’s a really good environment to work in because Amanda does a good job of including everyone. I’ve become friends with every person I’ve met. worked there.”

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

“I want them to strengthen their testimonies. I look back on my experiences here, working in the labs, working with professors and students, and it was those spiritual moments that have stayed with me,” Rees said. “It’s really been the foundation of not only my career, but my testimony as well.”

In addition to working with industry clients, the Sensory Lab works with several graduate students. Senior university students perform sensory tests for their major projects prepared under the guidance of Dr. Mike Dunn (professor of NDFS 465). Food science seniors are required to take sensory and product development classes during their senior year that teach them product development and sensory evaluation techniques. The laboratory helps in testing these products.

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