A C T I V I T I E S

Sensory analysis is performed in order to find the best suitability between consumers taste and products sensory properties. It is also used for a product's organoleptic characteristic tracking, a tool which guaranties quality production.

	Compliance with consumer taste :
		Product positioning on competitor market
		Interaction between sensory aspects and consumer choices
		Prospective study for new product design
		Market evaluation and segmentation using sensory criteria
	Product organoleptic quality tracking
		Tracking parameter definition
		Specific sensory characteristics determination for each product (characterization)
		Raw material and final product conformity tracking
		Organoleptic changes following raw material, process or aging modifications

LAB EQUIPMENTS AND PANELS

	1 room of 13 taste booths and 1 room of 8 tastes booths : standardised (AFNOR NF.V.09.105), with daylight lamps and red and green colour filters
	A preparation room: professional kitchen, preparation of hot and cold dishes
	Storage room with climatic chamber
	Specifics statistical analysis softwares (multidimensional and variance analysis, ...)
	Panel of 1500 consumers from the east of France (adults, teenagers, children)
	Expert panels (chocolate, dairy product, drinks, sausages, honey, pasta products, bread, snails ...)