Taste becomes an objective variable. Through our multidisciplinary approach of tasting, consumer testing and 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.
The core tools
Have it tested. Or borrow our mobile sensory analysis booths for your own testing event.