Innovation and Advanced Learning: Sensory Analysis

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Sensory Analysis

To assist food processors to evaluate the sensory characteristics of new food products to meet consumer expectations. Sensory Analysis involves using people to evaluate food products. It measures food characteristics such as taste, texture, appearance, odour, and aftertaste. Sensory analysis is useful in comparing new and existing products, or in determining the shelf-life or acceptability of products that are processed and stored under specific conditions.

Sensory Analysis is used:

to identify possible ingredient substitutions
to determine if a new or improved product would be acceptable to consumers.
to evaluate and compare competitors' products
to evaluate a product throughout its storage life.
to set instrumental standards for product attribute acceptability. There is a fee for the service. This service is available to all food processors.

Website:

www.gov.pe.ca/ftc/index.php3?number=1024845

Service Location

Charlottetown

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This information has been taken from website "Innovation and Advanced Learning"
URL: ?number=20085
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