Research Groups

On this page you will find information about the various research groups within the Asian Sensory Network (alphabetical order)

Name: Centre for Advanced Sensory Science (Deakin University)
Location: Melbourne, Australia
Our vision and objective:  CASS’s vision is to guide and aid the sustainable growth of the Australian food industry through research excellence. Our objective is to identify and train students who show an interest in sensory science and provide them with the opportunity to participate in different areas of industry-relevant sensory and consumer research.
Our team works towards:

  • conducting the highest-quality sensory and flavour research
  • collaborating widely with the Australian food industry and government
  • educating the next generation of sensory scientists
  • promoting sensory and flavour science research both within Australia and internationally.



People’s Republic of China
Name: Standardsense Lab. of CNIS
Location: Beijing, China
Vision and objectives:

  • Enhancing better use of sensory/consumer methodology by developing standards and good practice for sensory evaluation.
  • Elucidating flavor from chemical stimuli to sensory perception by relating chemical components & structure to human sensory response and electronic sensor array response.
  • Sense Good Products, Savor Your Best Life.


  • Sensory evaluation and standardization.
  • Flavor evaluation and reference materials
  • E-nose/tongue methodology and Sensometrics.
  • Sensory training and proficiency testing scheme provider.
  • Sensory property and quality evaluation of products from sensory, instrumental, and E-senses.
  • Sensory claim substantiation.
  • Sensory discrimination testing and descriptive analysis.
  • Consumer acceptability/preference testing and behavior analysis.
  • Sensory shelf life determination and QC sensory quality system establishment.
  • Pungency and chemical coolness evaluation.

Contact:  Chief researcher Lei Zhao, Professor;


Name: The Japanese Industrial Sensory Community
Location: Japan, Tokyo
Vision and objectives: we provide technical support to the industry as a subordinate organization of the Japan Society for Sensory Evaluation(JSSE). The purpose of the Community is to provide a forum for the exchange of information, including researchers and developers engaged in the work related to sensory evaluation, enterprises who intend to introduce sensory evaluation into their work, and students who intend to learn sensory evaluation foundations.
Meetings: regular meetings are held every other month in Tokyo. Any kind of members of the JSSE can participate. In order to enhance our skills, we share information and case studies on the practical issues in sensory evaluation, hold workshops to deepen understanding of various sensory evaluation methods.
Contact: Kasamatsu-Chinatsu(笠松 千夏) <>


Republic of Korea
Name: Food Design & Ergonomics Lab. (Research center for Convergence Technology in Food Science & Industry, College of Engineering, Ewha Womans University)
Location: Seoul, Republic of Korea
Vision and Objectives:

  • Promoting disciplinary convergence especially among biology, biotechnology, material science, and sensory science, to uncover the critical points of food (product)-consumer interactions that affect the eating behavior, human health and well-being
  • Development of psychophysical measurements that link between R&D and Marketing and to decode the dynamics of the consumer experience of the food/beverage and consumer products
  • Development of new consumer measures and research tools that enable to understand the consumer evaluative criteria of product quality to actualize ‘quality engineering of food’.


Contact:    Hye-Seong Lee, Professor of sensory and consumer science,

Republic of Korea
Name: Culinary Science Lab (Global Food and Nutrition Research Institution, Ewha Womans University)
Location: Seoul, Republic of Korea
Vision and Objectives: Utilizing sensory science as the major discipline to educate future food scientists, to develop creative and innovative culinary based food products, to understand the food quality from consumers’ aspects, and to disclose the drivers of liking of food products. Main research topics are consumers and sustainable food, reduction of sodium and sugar intake, cross-cultural consumer studies.


Contact: Seo-Jin Chung,

Republic of Korea
Name: The Division of Sensory and Consumer Science, Korean Society of Food Science and Technology
Location: Seoul, Korea
Vision and objectives: The Division of Sensory and Consumer Science is one of ten academic divisions that are subordinate organizations of Korean Society of Food Science and Technology (KosFoST, The division was launched under the name of the Division of Sensory Evaluation in 1991. The division contributes to the academic and technological advancement of sensory and consumer science by:

  • disseminating the latest research trend and new methodologies to academia and industry through regular workshops and symposium.
  • fostering future generations of academics and skilled manpower in the field of sensory and consumer science by providing students with opportunities to present their studies in the symposium and participate in poster and oral competitions.
  • promoting mutual information exchange among the professionals in related fields

Activities: The division organizes the international symposium session during the KosFost International Symposium and Annual Meeting every summer. Also, the division holds a workshop yearly or biyearly to introduce the latest research trends and research methods in sensory and consumer science. The division operates a Facebook Page to promote division activities and exchange information.

Contact: Assistant Prof. Jae-Hee Hong,


Republic of Korea
Name: Sensory Science Laboratory (Seoul National University)
Location: Seoul, Korea
Vision and Objectives: We investigate the effects of food components and context on the perception and cognition of sensory attributes of foods as well as hedonic and emotional responses toward them, based on theories and methodologies of sensory and consumer science. We intend to contribute to the improvement of quality of life by investigating how sensory elements and liking can moderate food choices.

Our objectives

  • Nurturing future professionals: We are fostering professionals in the field of sensory science with research competency, and communication and collaboration skills. Based on the recognition that sensory science is multidisciplinary in nature, we provide students with courses from various academic disciplines such as food science, cognitive science, physiology, and statistics in addition to sensory science to strengthen the theoretical foundation. At the same time, we invite students to participate in research projects funded by government and industries as well as international collaborative research projects.
  • Contributing to solving industrial problems: We conduct counseling and industry-academic cooperation research to solve the on-site problems in the industry.
  • Pursuing research excellence: We acquire the latest trends in sensory science and apply it to research through cross-disciplinary collaboration with other research fields as well as national and international collaboration with researchers in the field of sensory science.

Currently, the research carried out by our lab is as follows.

  • Development of appreciation: the role of repeated exposures and cognitive intervention on delicacy foods
  • Mechanisms underlying acquired liking for novel foods and ingredients
  • Cross-cultural comparisons to understand cognitive and contextual factors affecting liking for ethnic foods
  • Perception of sweetness in relation with development of new natural intense sweeteners with better sensory quality


Contact: Associate Professor Hong,

Name: Taylor’s University Sensory Laboratory
Location: Selangor, Malaysia
Vision and Objectives:
As part of Taylor’s University Innovation Center, the Sensory Laboratory is furnished with a preparation area, cooking facilities and an evaluation area with individual booths equipped with web-based sensory and consumer research software. We aim to share knowledge and facilitate collaboration in sensory and consumer-based research among academics and industries, nationally and internationally.



New Zealand
Name: Food Experience And Sensory Testing (Feast) lab (Massey University)
Location: Palmerston North, New Zealand
Our vision and objective:  Taking a Bite Out of Sensory & Consumer Science

  • Conduct international quality research relating to Sensory & Consumer Science
  • Provide top quality Sensory and Consumer Science training for industry and sensory researchers.
  • Increase the quality of Sensory & Consumer Science across New Zealand and Asia
  • Provide facilities and collaborative research environment for other research institutions and industry
  • Website:
  • Contact: to


New Zealand
Name: Sensory Neuroscience Laboratory (University of Otago)
Location: Dunedin, New Zealand
Our vision and objective:  Our lab uses cutting-edge technologies (e.g., fMRI-compatible olfactometry; GC-Olfactometry; eye-tracking) to investigate multi-sensory system and its relationships with human behaviour. We are particularly passionate about research of sensory effects and interactions with healthy eating behaviour. In terms of teaching, we strive to provide world-class sensory training to undergraduate and postgraduate students. We are proud of our students who are employed by leading food companies all over the world.



Name: Food Application and Sensory Laboratory (FASL) (University of the Philippines-Diliman)
Location: Quezon City

Vision and objective: To promote awareness and expand knowledge in product and process optimization and sensory evaluation in the food, agriculture and health sectors. Our team:

  • Conducts research on product and process optimization, and sensory evaluation as applied to food;
  • Trains graduate and undergraduate students on product and process optimization, and sensory evaluation as applied to food;
  • Provides expertise, seminars, and workshop on product and process optimization and sensory evaluation for government and private institutions; and
  • Collaborates with other research institutions in the conduct of research and trainings



Associate Professor Jorry Dharmawan. Singapore Institute of Technology