Oklahoma State University - Robert M. Kerr Food & Agricultural Products Center
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Product Development
The Sensory Analysis specialists at the FAPC assist Oklahoma's small processors and entrepreneurs with the scale up and reformulation of products. They serve as a liaison between the test kitchen and the pilot plant. When it is not economically feasible to use the same ingredients, packaging or processing when manufacturing a commercially-produced product, the Sensory Analysis specialists use sensory evaluation techniques to ensure that the product retains its consistency and value.
Staff
- Darren Scott
Food Scientist/Sensory Specialist
