Sensory laboratory

Equipped with a laboratory for individual assessments (22 booths), a room for sample preparation and a room for panel training, it covers more than 300 sm.

Classroom

Equipped with 48 tasting stations and intended for sensory analysis courses but also for the technical tasting of product experts.

Itinerant laboratory

4 mobile sensory booths for central location test and an equipped booth to carry out sensory tests combined with nose-space analysis

Instrumental laboratory

TA-XT Texture Analyzer (Stable MicroSystem Ltd.), Colorimeter Chroma Meter CR-400 (Konica Minolta Sensing Inc.) and Electronic Eye IRIS Visual Analyzer VA 300 (Alpha M.O.S.)

Discriminant tests

Discriminant analysis aimed at determining perceptible sensory differences between 2 or more products (A-nonA, triangular, duo-trio, two out of five, Harris-Kalmus, single or multiple pairwise comparison and sorting)

Descriptive profile 

Qualitative-quantitative analysis of the sensory characteristics of a product carried out according to classical (conventional profile), rapid (Flash profiling, CATA) and dynamic (Temporal Dominance of Sensation, Temporal CATA) descriptive methods

Consumer tests

Identification of which product is liked the most, on average or by consumer segments in different situations: in the sensory laboratory, in a central location (e.g. fair, event, etc.) or at home (home tasting)

Instrumental measures

We can perform physical-mechanical measurements correlated with the sensory profile of food to evaluate the texture (mechanical and acoustic parameters) and visual aspects (color, shape and size) of a product.

Training courses 

Organization of theoretical and practical training courses in sensory analysis to develop individual skills and increase knowledge on methods and procedures.

New product development

Identification of the ideal product and key attributes that interpret consumer expectations. Identify differences with competitors and preference drivers

Study of production processes

Study of the impact on the sensory quality of changes in the production process of a product (e.g. new formulation, innovative treatments) or induced by conservation (e.g. shelf life, packaging)

Quality Control

Evaluation of the conformity of a product against a standard and identification of defects

Enhancement of typicality

Identification of the distinctive sensory elements of products with a territorial connotation