The Consumer Testing Center is the most recent phase in the
University of Maine's long history in the sensory evaluation of
foods.
The Center is
located in the Pilot Plant wing of Hitchner Hall. Visitor parking is
conveniently located just a few steps away. The hub of the Center is
a kitchen for preparing and serving food samples. Two evaluation
rooms flank the kitchen, and staff members pass trays with samples
through opaque glass windows to volunteers to evaluate. Each of the
twelve evaluation booths is equipped with a computer. We use
SIMS
software to collect and analyze
data. Camo Unscrambler software is
also used.
Across the hall from the
kitchen and evaluation rooms are the CTC office, reception area, and
conference room for focus groups and descriptive analysis panels.
The Center is adjacent to the Commercial Kitchen teaching laboratory
and the Pilot Plant.
Research support is provided for University of Maine faculty, and
collaboration is possible with faculty at other institutions.
Confidential contract testing services are available for food and
consumer product manufacturers. Testing
fees vary and potential clients are encouraged to discuss their
needs with Dr. Camire.
The facility is also be
used by students in the Sensory Evaluation of Foods class, FSN 585.
Recent research projects utilizing the Center include:
* effect of soy diets on trout quality
* acceptability of wild blueberry and soy beverages
* consumer acceptability of new potato cultivars
For additional information, please contact
Dr. Mary Ellen Camire:
email Mary.Camire@umit.maine.edu; phone: 207.581.1627
| fax:
207.581.1636.
