UVM Extension Northwest Crops and Soils Sensory Practice

The UVM Extension Northwest Crops and Soils Program (NWCSP) has a Sensory Practice to assist local farmers, manufacturers, and retailers generate and maintain success in the marketplace by conducting sensory panels to understand consumer preferences.

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.

Sensory Staff

headshot of Roy Desrochers

Roy Desrochers

Sensory Practice Leader

roy.desrochers@uvm.edu (339) 221-3209
Expertise

Active Projects

Grass-Fed Dairy Milk Project

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NWCS Sensory Expert Roy 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)

Capturing Value with Cereal Rye in the Northeast

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In the Northeast, cereal rye is common as a cover crop. However, increasing demand for rye grain has many farmers interested in pursuing value-add markets for this cover crop. This project will develop agronomic, end-use quality, and marketing information to help farmers gain access to new markets.

Watch this short video to get insight into a real sensory panel focused on bread made with rye!