
PROJECTS
Some of the interesting projects facilitated by the Sensory Lab’s staff are:
- The relationship between consumer acceptability and descriptive sensory attributes of cheddar cheese, with special reference to free choice profiling
- Nutritional composition, descriptive sensory analysis and consumer acceptability of products developed from Agave americana flowers
- Sensory profiling of, and consumer behaviour towards, edamame genotypes in South Africa
- The effect of food photography on social media platforms, as a marketing strategy, on South African consumers’ behaviour.
- Consumer behaviour towards, and consumer acceptability of vetkoek / igwenya from different outlets in Bloemfontein, South Africa, with special emphasis on the textural properties.
- Consumer behaviour towards the consumption of insects in South Africa.
- Sensory profiling and fat quality of vetkoek / igwenya from different outlets in Bloemfontein, South Africa.