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The total product experience and the position of the sensory and consumer...
Traditionally, much food research focuses on the physical and chemical product characteristics, using the so called ‘hard-sciences’. The consumer science side of the product, its use, its perception...
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Quick and simple sensory evaluation of your products
Imagine that you have found a new and cheaper supplier of spice mixes for one of your popular products. Imagine too that you want to change the raw material composition of the product. Indeed, there...
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Sensory Science supplement 2015
This Sensory Science supplement is sponsored by HunterLab, The University of Nottingham, Ionicon, Camo, Perten, NDC Technologies and Konica Minolta. Understanding sensory and analytical relationships...
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Comparison of sensory methods
One of the top concerns for food manufacturers is that, in the event of a change to their product the change is not noticed by the consumer.There are a number of reasons why a product may change...
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