We provide expert advice on issues in sensory and consumer science, including ….

  • State-of-the-art reports on key topics in sensory and consumer science

  • Review of documents such as manuscripts and grant applications

  • Assistance with experimental design

  • Drafting manuscripts into quality English suitable for journal submission

Sensory and consumer science are rapidly developing fields - receiving input from cognitive psychology, psychophysics, neuroscience. What are the new techniques being developed? How are current concerns about health shaping the way in which sensory science develops? How are the new discoveries in molecular and neurosciences influencing how we think about taste and smell?

If you are concerned about keeping on top of these and other important questions and issues,
TasteMatters State of the Art Reports provide the sensory specialist or other staff in R&D, marketing, product development or in service provision with a way of keeping up to date with the topics relevant to your business.

TasteMatters reports provide a detailed analysis of a topic as either a background review of an area or as a detailed response to a particular question. The scientific literature on an area is reviewed, analysed and interpreted in an easy to digest non-technical report.

TasteMatters Conference Reports provide an in-depth analysis of the developments showcased at the major conferences in the area, including European Conference on Sensory and Consumer Research, The Pangborn Sensory Science Symposium, and the Association for Chemoreception Sciences. By arrangement, reports from other conferences can be provided.

We also run Sensory & Consumer Science Short Courses

Recent courses include ......

  • Sensory Evaluation Practices .......... July 31-August 2, 2013, Shanghai, China
  • Understanding and measuring consumer food preferences ......... November 7–8, 2013, Milan, Italy
  • Sensory evaluation and food preferences .......... September 3 – 6, 2014, Copenhagen, Denmark
  • Cognitive Psychology for Sensory Scientists .......... April 15, 2016, Shanghai, China