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​​​​​​​Advancing the Field of Sensory Evaluation

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​​NEW from SSP!

SSP has a new look!

Check out our updated website and logo. We've been working behind the scenes to refresh the look of SSP and make our website easier to navigate. Stay tuned to see what we're doing next!​

​​​Register for the 2022 SSP Conference!

​​Join us in Savannah, Georgia, November 2–4

​Advance registration is now open for this year’s in-pers​​on conference​, celebrating the diversity of technologies, opinions, cultures, and methodologies, all of which allow sensory​ and consumer science to thrive under adverse conditions.

Explore the ConferenceRegister Today!

​​Sponsor or Exhibit at the Conference!

​Help advance sensory science by becoming a sponsor or exhibitor at this year's conference.​

Learn About Sponsorship​​

​​​Connect and collaborate with leaders in the sensory field from around the world

​​​Latest in Sensory Science

​Members gain full access to the Journal of Sensory Studies and the ​Journal of Texture Studies​​​.

Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally

John Prescott, Sok L. Chheang, Sara R. Jaeger

Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk

Helene Hopfer, Alden C. Riak, Robert F. Roberts, John E. Hayes, Gregory R. Ziegler

Effect of serving containers on the consumer acceptance of Doenjang stew

Ji-sun Hwang, Mina K. Kim​

​Learn & Share Sensory Knowledge

​Find Answers in the Sensory Wiki

​Member experts con​tribute to our Sensory Wiki, providing easily searchable articles on topics in a variety of categories, from Consumer Understanding to Statistics. Everything in the Sensory Wiki is shared publicly to benefit the entire sensory science community.

Search Sensory​ Wiki