1. About Food Science at Cornell
The Cornell Department of Food Science, which is
housed in Stocking Hall, addresses the challenges
of providing a sustainable, wholesome, safe and
affordable food supply for New York State and
beyond through research, education, and exten-
sion programming and by preparing students for
leadership roles in the food industry, government
and academia.
Stocking Hall, built in 1923, has undergone a two-
phase renovation project that was completed in
May 2015 with the complete renovation of the
historic building, renamed Stocking West.
Now, in addition to state-of-the-art research labs,
faculty and administrative offices, Stocking Hall
houses:
 a dairy processing plant
 a teaching winery
 a product development kitchen
 a 10,000 ft2
pilot plant
 a sensory evaluation center
 a wine cellar
Introducing
THE SENSORY EVALUATION
PROGRAM
Sensory Evaluation Center
“... any person ... any study.”
Fall 2015
SensoryEvaluationProgram
DepartmentofFoodScience
CornellUniversity
118StockingHallWest
IthacaNY14853
PLACE
STAMP
HERE

2. State-of-the-Art Facility
 Ergonomically designed Sensory Booths that
comfortably sit eight (8) panelists.
 Touch screen monitors.
 Variable lighting conditions to mimic different
consumer environments as well as a “red light”
option for color masking studies.
 Superior air exchange and ventilation system
for odor control.
 Variety of equipment for the preparation and
service of different types of foods: modern
commercial kitchen as well as residential con-
sumer appliances are available.
 Multipurpose room with the latest video con-
ferencing and remote observation capabilities,
perfect for qualitative research or descriptive
panel training.
 Innovative data collection and analytics soft-
ware (Compusense-Cloud).
 Access to world-class experts in Sensory and
Consumer Sciences as well as in other Food Sci-
ence disciplines (Food Chemistry, Microbiology,
Enology, Fermentation Science, Food Safety,
Food Engineering, etc.).
 Demographically diverse panelist pool that can
easily accommodate large-scale studies
(n=100+).
How are we different
 We are part of Cornell University, a premier
non-profit education and research institution.
 We provide training and hands-on learning
opportunities to students interested in the
fields of sensory and consumer research.
 We serve as an extension of your team.
 A dedicated experienced researcher will work
on your project, never a sales person.
What We Do
Since the early 1990s Cornell’s Sensory Evalua-
tion Program has served a variety of companies,
from Fortune 500 to small businesses, by helping
develop and improve their product offering
through consumer and sensory testing.
Whether you are looking to develop
a new product or improve upon the
existing one, we can help.
Among the standard services that are offered
are...
 Acceptability and Preference Testing (CLTs)
 Discrimination Testing (2-AFC, Triangle, etc.)
We have expertise in descriptive analyses, flash
profiling, time intensity, shelf-life studies, quali-
tative research (one-on-one interviews, consum-
er discussions), as well as product ideation and
brainstorming.
The Program also provides consultations in...
 New methods development
 Study and questionnaire design
 Advanced statistics and data analyses
Contact Us
Sensory Evaluation Program
Department of Food Science
Cornell University
118 Stocking Hall West
Ithaca NY 14853
(607) 255 3463
ap262@cornell.edu
Visit us on the web:
https://foodscience.cals.cornell.edu
Sensory Booths area with touch screen monitors
Comfortable waiting room area
Modern commercial kitchen
Multipurpose room with the latest video technology
Cornell University
Department of Food Science
Sensory Evaluation Program
“... any person ... any study.”