Kasetsart University Sensory and Consumer Research Center (KUSCR)

Kasetsart University Sensory and Consumer Research Center (KUSCR)

Kasetsart University Sensory and Consumer Research Center (KUSCR) is a research center and service provider in sensory evaluation and consumer research. Our professional staffs have experiences in managing both food and non-food product testing. Combined with our highly trained descriptive panelists averaging more than 2,000 hours of project experiences, standard well-equipped testing rooms and statistical software programs, our center can provide the top-quality sensory testing and timely insights customized to your needs.

Examples of research and services provided by KUSCR

  • Determination of sensory profiles of food and non-food products by highly trained and expert panel for optimization of product formulation and process, identification of product identity and creation of innovative products. Study on consumer behavior, emotion and need to create innovative products such assalad dressing, mochi ice cream, bread, sausage.
  • Study on consumer behavior, emotion and need to experience design such as different places.
  • Determination of preference mapping to identify drive of liking of food products.

Contact Us

TEL.025625004 ext. 5554 0894418352LINE@KUSCR

Kasetsart University Sensory and Consumer Research Center (KUSCR) is a research center and service provider in sensory evaluation and consumer research. Our professional staffs have experiences in managing both food and non-food product testing. Combined with our highly trained descriptive panelists averaging more than 2,000 hours of project experiences, standard well-equipped testing rooms and statistical software programs, our center can provide the top-quality sensory testing and timely insights customized to your needs.

Examples of research and services provided by KUSCR

  • Determination of sensory profiles of food and non-food products by highly trained and expert panel for optimization of product formulation and process, identification of product identity and creation of innovative products. Study on consumer behavior, emotion and need to create innovative products such assalad dressing, mochi ice cream, bread, sausage.
  • Study on consumer behavior, emotion and need to experience design such as different places.
  • Determination of preference mapping to identify drive of liking of food products.