In the UK, The University of Reading and MMR Research Worldwide have opened a Sensory Science Centre, which will provide sensory evaluation data for MMR’s food, drink and healthcare clients, as well as for the University’s research and teaching programmes.

The Centre is based in the Department of Food Biosciences, and uses a panel of professional sensory assessors who have been trained to evaluate the taste qualities of a wide range of products. It is jointly managed by MMR’s Sensory Manager Phiala Mehring, working in collaboration with Lisa Methven, who is a Lecturer in Sensory Science at the University.

The University's Professor Don Mottram describes the joint-venture as a major boost to the teaching of sensory science at Reading, adding: ‘Our relationship with MMR brings about the fusion of science and commerce, creating a unique sensory resource.’

MMR Chairman, Professor David Thomson says his firm has been collaborating with the University of Reading for many years: ‘When we decided to bring MMR's sensory evaluation in-house, Food Biosciences was the obvious choice for the facility, which we have been developing since January.’

MMR Research Worldwide has offices in Wallingford, near Oxford, and White Plains, New York, is part of the MMR Group.

Web sites: www.mmr-research.com and www.reading.ac.uk .

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