Our goal is to support agri-food sector enterprises in designing, refining, and implementing innovative products that meet consumer expectations.
We conduct sensory quality evaluations of food products and assess quality changes resulting from raw material characteristics, processing parameters, and storage conditions and duration. Our services include sensory analysis training, consulting, expert opinions, and product evaluations. We place a strong emphasis on a systematic research approach, encompassing problem identification, experimental design and execution, and statistical data interpretation. Evaluations are performed in a modern sensory evaluation laboratory by a specialized team of experts. For analytical testing, we employ discrimination tests, quantitative tests, and descriptive sensory analysis methods (QDA). We also carry out consumer research. Data from both analytical and consumer studies can be integrated to generate preference mapping.
Keywords:
sensory analysis, quality assessment, quality, discrimination methods, QDA, consumer testing, preference mapping, training
