Mouth to Market: How the Sensory Lab Engages Food Science Students

Photo by Spencer Hall

Students who work in the Sensory Lab, led by Amanda Rees, gain a holistic approach to the food science industry. They learn about creating food and techniques to send their product to market.

Each project in the Sensory Lab comes with surprises. At times, “the client asks us to do a lot more than we usually do; or we'd expect their product to be better, but people don't like it as much,” says Melia Petersen (Family Life ’25), a student manager in the Sensory Lab. “People's comments on the food can be pretty harsh. They’ll say things like ‘That tasted horrible!’ or ‘It looks like my child's diaper.’”

Restaurant and food manufacturers hire the lab, which allows Rees to give the students real, hands-on marketing experience. The researchers then perform a number of panels to gauge participants’ opinions on the flavor and the packaging of the presented materials. Clients working with the lab can test innovative products that lead to surprising results.

Data is gathered through group panelists who provide feedback on the food’s taste, appearance, and texture after blind tasting from a private booth. Survey input is then analyzed and consumer data is delivered to the client that may include perceptions of taste, grocery store placement, and sometimes packaging. The lab functions as a self-sustaining business where “students take the process from conception or idea all the way through to manufacturing,” says Rees.

Photo by Spencer Hall

Lauren Cromarty (NDFS ’25), one of the former student assistant managers of the lab, has enjoyed learning more about food outside of the classroom and seeing the larger picture of the food-making process. “[As a dietetics student], I personally spend a lot of time in the nutrition aspects of food, and less time understanding what goes into making the food,” she says. “[The lab] 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 seem to a dietitian the best ingredients for food could taste gross.”

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

Photo by Spencer Hall

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

Rees makes consistent 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 the students as she can.

Photo by Spencer Hall

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

In addition to working with industry clients, the Sensory Lab works with some graduate students. Senior undergraduate students run sensory tests for their capstone projects prepared under the direction of Dr. Mike Dunn (the 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 lab aids in testing these products.

To participate in Sensory Lab research as a panelist, sign up for their email 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 want to join the Sensory Lab staff, look for openings on Y Jobs, or contact Amanda Rees at amanda_rees@byu.edu.