The Laboratory.
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This is where we perform all of our experiments, strict procedures are followed when collecting data in order to keep the tests unbiased and accurate. |
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HOW WE TEST THE CEREAL
When Testing cereal is is important to record the following information and pay special attention to the notes...
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Important. Before testing, make sure that you are wearing the correct scientific attire. |
Cost Per Ounce
Simple enough to work out. If you're on a budget and you're looking to get more taste for your money. Keep an eye on this useful statistic.
Calibre Of Prize
This depends on the level of the prize offered as an incentive to purchase the cereal. The highest value being assigned to the most interesting gift. If a Free product does not come inside the box, the prize value is calculated on any offer that might accompany it.
Milk Result
One of the most important factors in a cereal overall performace is the quality of the milk result. Is it easy to drink or does it contain an intollerable residue?
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We always use 2% milk in each of our experiments to maintain comparable results. |
Nutritional Impact
Calculated by a complex mathematical formula, using the manufacturer's Nutition Facts; we record the combined percentages of recommended daily allowances (per gram of cereal, without milk added).
Production Value
From the moment we lay eyes on the cereal box, we are drawn into a world of promises and expectations. We derive a number from the psychological impact of the design and the image portrayed by the cereal or cereal mascot.
Soggability
Essentially this is the lifespan of a cereal, measured from the time that the Milk is added to the time when the cereal reaches it's Total Saturation Point (TSA).
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Do not attempt to consume cereal past it's soggabilty point. We are trained professionals. |
Taste Over Time
Both the texture and flavor evolves over a cereal's short bowl-lifespan. We convert our findings, which may include a number of emotional attachments and childhood memories, into a quantifiable value.
MEET THE SCIENTISTS
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Professor Kibbey Born in 1782, died in 1806. This undead Cereal Scientist can predict in advance a Soggability rating to within three quarters of a second. |
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Professor Wilson A master in the field of milkography. His research into creating the ultimate cereal is expected to be completed in 2014. |
CONTACT US
Send us an email : info@cerealscience.com to discuss your ideas about Cereal Science with real human beings.
We want to hear your opinions, good or bad. Even if you want to send us a photo of your own cereal experiments / research. Get in touch with us.
~ The Cereal Scientists