About Us
Applied Sensory and Consumer Science for Global Brands
The Davis Sensory Institute, LLC (DSI) builds on over 25 years of foundational and applied sensory science research pioneered at the University of California, Davis. Today, we advance this legacy through our independent, state-of-the-art facility in the greater Sacramento area, delivering tailored sensory insights to a diverse spectrum of global industries.
Meet Our President
Benoît Rousseau, Ph.D.
Dr. Benoît Rousseau has over 30 years of expertise in sensory and consumer science. He earned his degree in Food Science and Engineering from AgroParisTech in Paris before receiving the first Ph.D. in Sensory Science awarded by UC Davis's Department of Food Science and Technology. A key focus of his research was the application of Thurstonian modeling to improve the statistical power of sensory methods and enhance the consumer relevance of results from internal panels. A dedicated educator, he has delivered over 100 short courses across Europe, Asia, and the Americas, held adjunct faculty positions at Chuo University and The Ohio State University, and authored peer-reviewed publications, books, and white papers in sensory science.
Meet Our Vice-President
Rie Ishii, Ph.D.
Dr. Rie Ishii has nearly 30 years of expertise in Sensory Science at the University of California, Davis, where her collaboration with Prof. O'Mahony contributed to establishing Umami as the fifth basic taste. She ran an internship training program for undergraduate and graduate students, many of whom went on to lead sensory and consumer research departments at companies around the world. Dr. Ishii left UC Davis to co-found the Davis Sensory Institute with the objective of providing faster and more cost-effective services to food, beverage, and personal care companies.
Meet Our President
Benoît Rousseau, Ph.D.
Dr. Benoît Rousseau has over 30 years of expertise in sensory and consumer science. He earned his degree in Food Science and Engineering from AgroParisTech in Paris before receiving the first Ph.D. in Sensory Science awarded by UC Davis's Department of Food Science and Technology. A key focus of his research was the application of Thurstonian modeling to improve the statistical power of sensory methods and enhance the consumer relevance of results from internal panels. A dedicated educator, he has delivered over 100 short courses across Europe, Asia, and the Americas, held adjunct faculty positions at Chuo University and The Ohio State University, and authored peer-reviewed publications, books, and white papers in sensory science.
Meet Our Vice-President
Rie Ishii, Ph.D.
Dr. Rie Ishii has nearly 30 years of expertise in Sensory Science at the University of California, Davis, where her collaboration with Prof. O'Mahony contributed to establishing Umami as the fifth basic taste. She ran an internship training program for undergraduate and graduate students, many of whom went on to lead sensory and consumer research departments at companies around the world. Dr. Ishii left UC Davis to co-found the Davis Sensory Institute with the objective of providing faster and more cost-effective services to food, beverage, and personal care companies.
Meet Our President
Benoît Rousseau, Ph.D.
Dr. Benoît Rousseau has over 30 years of experience in sensory and consumer science. He earned his degree in Food Science and Engineering from AgroParisTech in Paris before receiving the first Ph.D. in Sensory Science awarded by UC Davis Department of Food Science and Technology. A primary focus of his research involves the application of Thurstonian modeling to optimize the statistical power of sensory methods and improve the predictive accuracy of panel data. Dr. Rousseau has guided companies worldwide across the Americas, Europe, and Asia. A committed educator, he has delivered more than 100 short courses globally, held adjunct faculty positions at Chuo University and The Ohio State University, and authored numerous peer-reviewed publications, books, and white papers.
Meet Our Vice-President
Rie Ishii, Ph.D.
Dr. Rie Ishii has nearly 30 years of expertise in Sensory Science, beginning at the University of California, Davis, where her collaboration with Prof. Michael O'Mahony contributed to establishing Umami as the fifth basic taste. While at UC Davis, she developed and managed a sensory training program for undergraduate and graduate students, many of whom now lead consumer research departments globally. Dr. Ishii co-founded the Davis Sensory Institute to bring this scientific foundation directly to the industry, providing food, beverage, and personal care companies with efficient, reliable, and cost-effective research services.
Our Advantages
Why Partner with DSI?
We combine academic excellence with commercial responsiveness to deliver sensory insights you can confidently act upon.
Academic Credibility
Over 30 years of foundational research experience backed by a strong record of peer-reviewed publications and white papers in sensory and consumer science.
Consumer Research
Industry Experience
From global Fortune 500 brands to emerging startups, we bring deep, practical research expertise across a diverse range of consumer industries worldwide.
Descriptive Analysis
Local Execution, Global Reach
We offer the precision of our northern California testing facility alongside the scalability of a global network, delivering synchronized research across the U.S. and international markets.
Discrimination Testing
Scientific Rigor
From complex experimental design to advanced statistical modeling, every study is executed with the highest standards of methodological precision, rigor, and integrity.
Consumer Relevance
Client Centricity
Every investigation is custom-tailored around your specific product objectives, and the business goals that matter most to your organization's success.
Courses & Training
Typical Research Setup
Example of Our Northern California Facility & Extended Network
Our modern Davis facility serves as both our primary laboratory for regional testing and the central coordinator for our broader domestic and international capabilities.
Sensory Booths
14 standardized sensory booths, fully optimized for controlled, isolated, and unbiased product evaluations.
Commercial Kitchen
A professional kitchen on-site for precise, temperature-controlled sample preparation and protocol validation.
Multi-Purpose Space
A versatile room for focus groups, client briefings, and centralized coordination of multi-site projects.
Purpose & Values
Our Mission
Founded in 2017, DSI delivers trusted sensory and consumer research solutions tailored for the food, beverage, cosmetic, personal care, and health care sectors. By combining a diverse regional participant base with an international research network, we help clients uncover deeper consumer insights to guide successful product innovation. We integrate foundational principles of psychology and behavioral science into our methodologies, ensuring a precise connection between human perception and product performance.
DAVIS SENSORY INSTITUTE .LLC
Contact
dsiteam@davissensory.com
(530) 750-6503
946 Olive Drive, Suite 9
Davis, CA 95616
Hours
Monday - Friday
10:00 am - 6:00 pm
Note: Consumer studies may affect business hours.
© Davis Sensory Institute 2026
Architecture Design Credits: Maria
Selected Photo Credits: Julia Ogrydziak
FAQs
Frequently Asked Questions
Find quick answers to common questions about our sensory methodologies, study timelines, and project scoping.
Our professional kitchen is fulling equipped for a wide range of sample preparation needs, including precise cooking, heating, chilling, and portioning to guarantee consistent, standardized product presentation across all evaluations.
Our 14 booths feature independent controls for lighting, temperature, and airflow. This strict environmental isolation eliminates external variables to ensure unbiased, reliable evaluations.
Clients are welcome to visit our facility to observe active testing sessions. We offer a dedicated viewing area that allows you to watch evaluations in real time without the risk of influencing panelist responses.
Yes, DSI partners with organization worldwide. We work with clients globally and seamlessly conduct research through our trusted network of international research partners to reach target consumer populations around the world.