Food Sensory Assessment Laboratory is located in Room 9E312 (about 33 square meters), Nanshan Building, Xinzhuang Campus, Nanjing Forestry University, Nanjing. The laboratory is mainly used for food sensory evaluation experiments, graduation projects and other teaching activities. It is designed to accommodate up to 16 students. The laboratory provides equipment, instruments and glassware for the above courses. The main equipment is microwave oven, induction cooker, refrigerator, color difference meter, electronic nose, texture meter and so on. The total value of instruments and equipment is more than 700,000 RMB. The laboratory mainly serves for teaching and research, and its main teaching objects are food science and engineering students. At present, the laboratory undertakes one national college students' innovation training project, one provincial college students' innovation training project, and one university students' innovation training project. In the laboratory, students comprehensively apply the knowledge of food chemistry, psychology, physiology, bionics and statistics to conduct qualitative and quantitative analysis of food through taste, smell, vision, hearing and touch. In this laboratory, students' ability to solve practical problems in food science and engineering, such as quality management, product analysis and consumer research, are cultivated, so as to improve students' skills in applying professional knowledge to control and improve food quality.  

Food Sensory Assessment Laboratory is divided into sample preparation area and sensory evaluation area. The evaluation area is adjacent to the sample preparation area, which is convenient for providing samples. To avoid mutual interference, evaluation tests are divided into separate compartments. The evaluation compartment has comfortable seats, and the evaluation cabinet has small window in the wall that can be used to transfer samples. In the laboratory, students can conduct sensory evaluation of products, sensory evaluation ability test and training for sensory evaluators, as well as the formulation and verification of sample standards in food sensory analysis.

This is the main instrument in Food Sensory Assessment Laboratory. Microwave ovens and refrigerators can be used for heating and storing food. The electronic nose can be used to analyze complex smells of food, which can be verified against olfactory smell. Texture analyzer can be used to determine the physical properties of samples, which can be verified with tactile sense. Colorimeter can be used for the color analysis of beverage, wine biscuits, bread and cakes. In addition, students carried out taste sensitivity detection, olfactory discrimination test, basic taste sensory threshold test, sensory profile test and descriptive test in the laboratory.