Research aiming to improve understanding around the sensory attributes of confectionery is the objective of new collaboration between Hershey Co. and academia, according to www.confectionerynews.com. The company is providing Harrisburg University of Science and Technology, based in Philadelphia, Pa. with a grant of $90,000 to support a laboratory and the development of a program that will involve consumer insights research, professional development training, and academic courses related to food safety and quality, sensory science, and market research.
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