Sensory Evaluation is a scientific discipline used to analyse reactions to stimuli perceived through the senses – Sight, Smell, Touch, Taste and Sound. Sensory Analysis is a vital tool for the Food Industry and can be used in a number of applications;
- New Product Development
- Quality Control/Assurance
- Taint Identification
- Recipe/Process Change Investigation
- Shelf life Evaluation
- Competitor Benchmarking
Sensory Analysis is a key element of the work conducted in The Food Technology Centre, in particular Competitor Benchmarking and shelf life evaluation.
Sensory Analysis Facilities:
The Food Technology Centre has a 7 Booth Sensory Suite designed to ISO standard and a preparation kitchen attached. The Booths use FIZZ Biosystèmes Software for statistical analysis of the results.
We have active Sensory Panel including Trained Assessors for Descriptive Panels and as a result of our on campus location we have access to Initiated and Consumer Assessors made up of internal staff and students from St Angela’s College.
There are many benefits in conducting Sensory Analysis for example it provides a clear understanding of product characteristics, increases company confidence in product quality and it identifies the Sensory attributes driving consumer preference.