Call for sensory professional! We need your help to understand your current landscape of sustainable lab practice and identify areas of improvement. Let’s work together yo make our sensory lab more sustainable and Green. rmit.au1.qualtrics.com/jfe/form/SV_3P…

Consumer Ice Cream Study today in our Uni of Nottingham #WeAreUoN Sensory Science Centre on SB Campus. Pannelists capturing useful data for #FoodScience students on taste & enjoyment levels of products sampled, as well as their taste and texture. There are worse jobs I can think of! 🍦🍦😋

Congratulations! Great to see @UoNFoodSciences students succeeding at a national competition.

New @BBCFood article on spicy food tolerance with contributions from Qian Yang from UoNSensory! bbc.co.uk/food/articles/…

I’m delighted to be sharing research on food neophobia, food disgust and thermal taste at #Pangborn2023. It’s great to be part of a collaboration between my old and new labs UoNSensory Brock FMS. UoNBiosciences

Well done @mk_thibodeau for giving a fantastic flash poster presentation talking about food disgust, thermal taster and food neophobia at @pangborn2023 for over 1100 delegates! Go team! @UoNsensory

Can’t wait to take part in the food and wine pairings at #Pangborn2023.

Great week at #Pangborn2023! Can’t wait to see everyone in Philly!

Come join the UoNSensory team at the Sutton Bonington Show on Sunday. We’ve got three family friendly activities planned to help you learn about your senses. #chocolate #taste #smell UoNBiosciences Qian Yang Details on the show can be found here: suttonboningtonshow.co.uk

A really good busy fun day at SB show today demonstrating some sensory activities! UoNSensory UoNBiosciences

What a beautiful evening for a walk around Highfield Park. The wildlife seems to think so too. #Nottingham

Great to see some work from my time Brock University being shared. Thanks Beverages MDPI!

Great talk by Isabella Nyambayo to kick off the IFST Midlands Branch Reception! It’s always nice to see more research on #taste receptors and #alcohol consumption. IFST

I had a great day at #KagagaUniversity to start the Sakura Science Program. What a lovely welcome from our Japanese hosts. I’m really looking forward to the rest of the week. UoNSensory UoNBiosciences

Kicked off the morning of #SakuraScience with a tour of キリンビール / KIRIN BEER Factory. It was really interesting to learn about their approach to malting and brewing. It was also great to taste their alcoholic and zero alcohol options. UoNSensory

Thank you to everyone at #KagawaUniversity School of Agriculture for hosting me as part of the #SakuraScience Exchange. It was an honour to be invited to give seminar on Sensory Science with Qian Yang. It was great to have so many people attend. UoNSensory

And just like that my #SakuraScience Exchange is over. Thank you to #KagawaUniversity for hosting me. I won’t forget the experience any time soon. What a stunning country. UoNSensory UoNBiosciences

Our Under Graduate Food Science students have been analysing taste phenotypes & personality traits, associated with chocolate 🍫😋👃 A recent study attracted many keen volunteers who took part in the chocolate study conducted in our Sensory suite at Sutton Bonington #foodscience

New research from UoNSensory! I'm still surprised that all the participants in the study were willing to taste a normal dairy yogurt that was labelled as 'precision fermented'. Qian Yang UoNBiosciences ifst.onlinelibrary.wiley.com/doi/10.1111/ij…

Congratulations Yuchen and Jing! Glad to see the hard work UoNSensory paid off. 🥳🎉