What the lab researches

Sensory Science

Eyes, nose and palate: we investigate the role of the senses.

Product development today relies on sensory and instrumental analysis.

Our team studies the sensorimotor and instrumental characterisation of food. This involves combining the sensory perception of qualified tasters with physicochemical analyses and consumer tests. Appearance, smell, taste and palate sensation play an essential role in product development today. Sensory science is used to improve production processes in the food sector. We want to create products that meet the demands of modern consumers.

Your advantage

Taste becomes an objective variable. Through our multidisciplinary approach of tasting, consumer testing and sensory science.

The core tools

Have it tested. Or borrow our mobile sensory analysis booths for your own testing event.

Explore & learn

Technology sector

Food & Health

Operator

Laimburg Research Centre

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Direct contact: +39 0471 066 648