By SITI NABILA HASHIM
SUBANG JAYA: The first long-term sensory study happening in Malaysia is conducted by School of Bioscience, Taylor’s University (TU).
The SVT is a cross-cultural study between Malaysia and Netherlands which represents taste, fat and texture properties of the Malaysian diet.
On the other hand, the Dutch panelists consist of Wageningen University and Research Centre students and surrounding areas.
Researcher of PhD in Sensory Science, Pey Sze Teo, 29, said, “The main aim of this study is to investigate how sensory properties which are the taste and texture affects dietary patterns or normal eating behavior in Malaysian and Dutch population.”
By the end of this study, a food sensory database will be created based on the panelists’ response to the sensory training sessions.
“We plan to have a unique food sensory database that comprises of top 500 of the highly consumed foods in Malaysia and Netherlands,” Pey added.
One of the panelist, School of Hospitality and Tourism student Nur Fatin Binti Hakimah, 20, said, “I joined this program because it is related to the course I am taking which is culinology, where culinary arts and food science comes together.”
Besides the food sensory database, Pey elaborated, “This study allows the panelists to understand how our minds unconsciously seek out the foods that they want, and it could make a difference in the eating habits of the future Malaysian generation.”
The SVT is a cross-cultural study between Malaysia and Netherlands which represents taste, fat and texture properties of the Malaysian diet.
On the other hand, the Dutch panelists consist of Wageningen University and Research Centre students and surrounding areas.
Researcher of PhD in Sensory Science, Pey Sze Teo, 29, said, “The main aim of this study is to investigate how sensory properties which are the taste and texture affects dietary patterns or normal eating behavior in Malaysian and Dutch population.”
By the end of this study, a food sensory database will be created based on the panelists’ response to the sensory training sessions.
“We plan to have a unique food sensory database that comprises of top 500 of the highly consumed foods in Malaysia and Netherlands,” Pey added.
One of the panelist, School of Hospitality and Tourism student Nur Fatin Binti Hakimah, 20, said, “I joined this program because it is related to the course I am taking which is culinology, where culinary arts and food science comes together.”
Besides the food sensory database, Pey elaborated, “This study allows the panelists to understand how our minds unconsciously seek out the foods that they want, and it could make a difference in the eating habits of the future Malaysian generation.”