Current Events and Active Projects
Rye Harvest Date Trial Project
As part of our ongoing crop research, we are conducting sensory evaluation of bread made from two rye varieties grown in our rye harvest date trial. Using trained panelists and led by sensory expert Roy Desrochers, the evaluation focused on aroma, flavor, and texture to determine how harvest timing influences the baking and eating qualities of rye. This work helps us identify which rye varieties perform best for commercial use, connecting on-farm research with real-world consumer preferences.
Grass-fed Dairy Milk Project
Mr. Desrochers has been working with NWCS to understand consumer preferences relating to milk from cows on a grass-only diet. This work includes a flavor benchmarking of grass-fed milk in the market using a trained taste panel, innovative consumer research to identify consumer preferences and what constitutes high quality milk flavor, and analysis using data collected from tastings and at participating farms to determine which farming practices lead to higher quality milk that consumers will buy and drink more often.
New - Evaluating the Sensory Characteristics of Organic Grassfed Milk (PDF)
We offer a range of services including:
• Sensory analysis of foods, beverages, and packaging materials
• Taste and odor training programs
• Educational seminars
• Sensory-for-Safety to educate workers on how to use their senses to work more safely
• Innovative consumer testing programs to help producers understand their customers
• Sensory Directed Product Development for sustained market success
These are just some of the new sensory services that we offer. Our goal is to help producers and processors maximize success while managing risks. Our approach is to use our extensive experience working with companies around the world to develop sensory information useful to food producers and processors.
For additional information please contact Roy Desrochers or the NWCS St. Albans office:
802-524-6501