{"id":9933,"date":"2020-12-21T08:00:12","date_gmt":"2020-12-21T13:00:12","guid":{"rendered":"https:\/\/sites.bu.edu\/gastronomyblog\/?p=9933"},"modified":"2020-12-18T12:26:56","modified_gmt":"2020-12-18T17:26:56","slug":"food-the-senses-conducting-sensory-labs-during-a-pandemic","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2020\/12\/21\/food-the-senses-conducting-sensory-labs-during-a-pandemic\/","title":{"rendered":"Food & The Senses: Conducting sensory labs during a pandemic"},"content":{"rendered":"

During the Fall 2020 semester, students in ML 715 Food and the Senses were tasked with conducting sensory labs during the Covid-19 pandemic.\u00a0Equipped with a kit of basic supplies, students\u00a0intelligently and creatively developed sensory experiments their classmates could take part in from their homes as we gathered virtually.\u00a0Using qualitative and quantitative approaches, students successfully accounted for and took advantage of the in-home setting and virtual interaction mode in their research on sensory experience.<\/em><\/p>\n

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\nSound Lab<\/strong><\/div>\n
Dana Ferrante and Elizabeth Weiler<\/em><\/div>\n
As part of their sound lab, Elizabeth Weiler and Dana Ferrante compared student<\/div>\n
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responses to the question “how comfortable are you eating with others in the age of COVID-19?” versus how much they enjoyed eating a seaweed sample as they listened to the sound of people at the ocean. Participants who reported that they were more comfortable eating with others tended to rank sounds with more people as more enjoyable compared to those who reported feeling less comfortable eating around others. This trend, however, was not observed across all sample types and sounds. Future research could explore this question in a controlled laboratory setting and possibly compare people who have been significantly isolated due to COVID versus a control group.<\/div>\n
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