The „Sensory Science“ group characterizes foods using sensory analyses and instruments and determines consumer preferences. To determine the quality characteristics of a food as precisely as possible and to describe them comprehensively and objectively, the findings of sensory analyses conducted by a trained panel of tasters (appearance, aroma, taste, mouth feel), physico-chemical analyses, and consumer test results are combined. The lab focuses on the characterization of sensory quality and the shelf-life of products; additionally, it investigates the effects of innovative food processing techniques on the resultant sensory characteristics of the products. Sensory Science also has a key role in product development, in the quality control of foods, and in market research.
This lab is located at Laimburg Research Centre, in the new „Stadlhof“ Building.
Elisa Maria Vanzo
Head of laboratory