Sensory Quality

Investigates food quality with a multidisciplinary approach, focusing on consumers and
sustainability, from agrifood applications to the fundamentals of perceptual processes

Topics

Food and nutrition

Mission

The aim is to support innovation in agrifood production, combining sensorial and nutritional quality, as well as sustainability. The mission is accomplished through the investigation of the physiological and psychological mechanisms that guide food quality perception and drive consumer choices.

Innovation and methods

The interplay of sensory and instrumental methods is proposed through advanced statistical tools. Dynamic sensory and instrumental methods are developed and applied making us of one of the leading international laboratories in this field (see also: Sensory Analysis and Volatile Compound Platforms).

Facilities

Sensory Analysis

We offer studies with the main sensory techniques conducted with trained and consumer panels (discriminate, descriptive, hedonic tests), and rapid and dynamic innovative methods in combination with in vitro instrumental analyses of food and in vivo analyses during consumption.

Further details

Volatile Organic Compounds Analysis

We can perform highly sensitive monitoring of volatile compounds by direct-injection mass-spectrometry, gas chromatography and spectroscopy, using high-throughput, real-time online analysis and in-vivo measurements.

Further details