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Food, Nutrition, and Packaging Sciences

Food Science Service Centers

Sensory Lab

Sensory evaluation projects typically include design of study, evaluation protocol, recruiting and training panelist, preparation of products to be evaluated, execution of test, statistical analysis and record keeping.

Culinary Research Lab

The state-of-the-art culinary research laboratory facility contains the following areas: sensory analysis, consumer focus group, bench top laboratory for developing new culinary applications, animal co-products center, retail test market center, and regulatory approved pilot manufacturing for frozen products. The space is used for a variety of classes, labs, and student projects. The research kitchen is a key part of the Food Product Development class as well as the culinary and baking labs. It is also utilized by undergraduate students in specified Creative Inquiry teams as well as by graduate students working on projects with culinary or sensory applications. In the past, it has been used for culinary nutrition outreach programs for students and faculty within Clemson and outside parties, such as school food service management and cooking with a chef programming for college students

Dr. Aubrey Coffee, sensory lecturer in the Department of Food, Nutrition and Packaging Science in her Culinary Lab

Lab Coordinator

Marie Hegler, Lecturer
Phone: 864-656-1201
Fax: 864.656.0331


223 Poole Agricultural Center
Department of Food, Nutrition, and Packaging Sciences
College of Agriculture, Forestry and Life Sciences
Clemson University
Clemson, SC 29634-0316

Department of Food, Nutrition, and Packaging Sciences
Department of Food, Nutrition, and Packaging Sciences | 223 Poole Agricultural Center; Box 340316, Clemson, SC 29634