From Kimchi to Insect Snacks: Students Discover the Science of Sensory Analysis
At Anatolia American University, experiential learning is an essential part of the student journey, bringing academic concepts to life through hands-on discovery, critical observation, and real-world application.
During the Nutrition 130: Fundamentals of Human Nutrition course in Fall 2025, students had the opportunity to learn how to perform sensory analysis like professionals, developing the skills needed to evaluate food products through careful observation of aroma, texture, color, and taste. Through this immersive classroom experience, students explored how food is assessed not only for its nutritional value, but also for the sensory qualities that shape consumer perception and food innovation.
As part of the course, students tasted a wide variety of fermented foods from around the world, including kimchi, tofu, miso paste, table olives, yogurt and plant-based yogurt, kefir, and plant-based kefir. They also examined contemporary food trends by analyzing products such as high-protein puddings, high-protein chips, high-protein bars, and sports beverages.
The tasting buffet featured more than 60 different products, many of them Greek, giving international students a valuable opportunity to experience local flavors alongside global food products. To evaluate each item, students completed a detailed sensory analysis questionnaire, applying structured methods used in food science and nutrition studies.
One of the most memorable parts of the experience focused on an increasingly discussed global food trend: high-protein insect-based snacks. Students performed sensory analysis on products sourced from two well-known companies in Switzerland and France, tasting items such as protein bars, barbecue-flavored crickets, cacao-coated crickets, cheddar-flavored mealworms, and oregano-seasoned crickets.
This part of the activity introduced students to alternative protein sources that are gaining attention for their potential contribution to a more sustainable food chain, while also raising important questions around environmental responsibility, animal welfare, and the future of food.
To make the tasting even more engaging, the activity was introduced through the interactive game “What’s in the Box?”, inviting students to guess the unexpected products hidden inside before exploring them through formal sensory evaluation.
Experiences like this reflect Anatolia American University’s commitment to active, applied learning, encouraging students to engage directly with emerging global trends and develop the analytical skills needed in today’s evolving food and nutrition landscape.
