Sensory Science Suite
Sensory science can be applied across the product development process to understand how the key sensory properties of food drive consumer acceptability. In today’s highly competitive global food market, a deeper understanding of consumer sensory perceptions is needed so foods can be designed with optimal consumer benefits. The PCFC provides food companies with a suite of traditional (e.g. descriptive, affective and discrimination tests) and novel biometric sensory techniques to characterise and unravel the complex flavour and texture profiles of their products. New biometric tools can capture physiological responses from consumers, providing a more realistic insight into their sensory perceptions towards food products.
Key pieces of Equipment
- 18 computerised sensory testing booths with adjustable lighting (white, red and green) and controlled ventilation.
- Modern fully equipped kitchen and food preparation area adjoining the sensory booths.
- Biometric tools including eye-tracking glasses, facial expression analysis, a Galvanic Skin Response (GSR) unit and an Electroencephalography (EEG) headset.
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