Feeling the Heat from Other Bakeries?

Sensory science can help. Products are initially developed based on the opinions of a small group of stakeholders. “As a scientist, opinions don’t work for me. I don’t want to make a huge decision based on somebody’s opinion,” says Mona Wolf of ASTM.1 The organization produces voluntary standards across many disciplines, including food science and … Continue reading Feeling the Heat from Other Bakeries?