Sensory evaluation
Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret reactions to those characteristics of foods and materials, as they are perceived by the senses of sight, smell, taste, touch and hearing.
The scientific description of food is important to improve product quality and to develop new products for the market. Almost all of the food products available on shelves today was developed, and the specific characteristics unique to that product, informed by sensory evaluation.
Many businesses uses sensory evaluation as a tool to better understand their target market, define product concepts, streamline the development of formulations and substitute ingredients. This concept became particularly important with expanding world markets. The expansion stimulated and accelerated the food industry's world-wide requirement for new products, quality improvements, and extended shelf-life. The sensory evaluation of food is central to the success of this expansion.
Consumer acceptance and preference is an important aspect, and often overlooked. when products are altered. Ensuring that a product will sell is pivotal to any company's success, emphasising the importance of the sensory evaluation of food products.
The UFS Sensory lab is equipped to deliver a variety of sensory analysis and consulting services to both internal and external clients. Our highly trained team of professionals are ready to facilitate your choice of sensory evaluation.
The sensory testing and evaluation of food and beverage products is a service offered on a regular basis. It is done in the form of Student panels, Consumer panels and Trained panels.