Culinary Arts Commission Opens Sensory Lab in Jeddah
The sensory lab includes areas for recipe testing documentation and sensory evaluation with advanced tools and aligns with Vision 2030 goals for innovation and sustainability.
The Culinary Arts Commission inaugurated an experimental kitchen and sensory lab at King Abdulaziz University in Jeddah to advance research and innovation in the food sector by turning scientific ideas into practical solutions in line with Vision 2030.
The experimental kitchen is designed to provide a state-of-the-art environment for scientists and innovators to develop food products that improve quality and nutritional value. The facilities encourage collaboration among academic and research institutions, connecting scientific knowledge with practical experience to accelerate food innovation and support sustainable solutions that strengthen the national economy.
The sensory lab includes specialised areas for testing recipes, documenting dishes, and evaluating sensory experiences with advanced tools to enhance product development. The setup promotes research in food and culinary heritage and creates a collaborative space for chefs, scientists, and innovators to develop culturally authentic culinary products.
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