on how people respond to eating
snack foods. It achieves this by
comparing the experience of eating
snack foods in a real and a traditional
sensory environment, with a mixed
reality environment which provides a
virtual experience of their surroundings
via a HoloLens.
Having the tools
and the space
However, trained and consumer
panels also require good facilities. My
centre in Nottingham had state-ofthe
art sensory facilities, including
a suite of 10 booths with controlled
temperature, lighting and ventilation.
A second room provides a flexible
evaluation space with 10 further
booths and a discussion area. There’s
also a custom-designed kitchen, a
lounge area and a training room.
Thankfully, Massey has recognised
the strategic importance of this type
of facility to New Zealand and we
will soon have an even larger $2.2
million facility for the Food Experience
and Sensory Testing Laboratory on
the Manawatū campus. It will have
immersive environments where
consumers can experience foods
in different settings and for different
occasions. There will be the capacity
to test with mixed and virtual reality
alongside the traditional sensory
booths and rooms for focus groups.
The facilities will be an asset for
consumer-centric food companies
developing new foods for New
Zealanders and export markets.
We are putting consumers at the
centre of food product design,
ensuring foods are good for health,
meet what’s wanted in international
markets and, importantly, meaning
people enjoy their food.
Joanne Hort is the
Fonterra-Riddet chair in
consumer and sensory
science and leads the Food
Experience and Sensory
Testing Laboratory at
Massey University in
Palmerston North.
www.foodtechnology.co.nz 31
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