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Sensory and consumer laboratory

Identification of Facility
TitleSensory and consumer laboratory
AcronymSensory and consumer laboratory
Key wordssensory analysis, consumer studies, sensory and consumer panels, difference test, descriptive test, product profiling, market research, acceptance test, preference mapping, conjoint analysis
Latest version2013/04/18
DescriptionThe sensory and consumer laboratory is used to perform both hedonic and analytical sensory analyses. The hedonic methods can be used to test consumer acceptance and preference of products. Therefore, a database with contacts of thousands of potential testers is available. With the analytical methods it is possible to get objective descriptions of a product, necessary e.g. in the quality control and product development. Several trained expert panels specialized on different types of food are available for this work. Also market research, e.g. conjoint analysis, scaling, and sorting are possible. The professional data interpretation is warranted through several software applications such as FIZZ, STATISTICA and SPSS. Also training courses for external people, e.g. quality managers from industry, are offered.

Sensorik2 liten.jpg

Images
Weblinkhttp://www.sp.se/en/units/fb/Sidor/default.aspx
Possibilities and limitsThe sensory and consumer lab consists of 12 booths with PC, with a direct pass-through to the product prepration room. In the product preparation room all necessary equipment, like microwaves, baking ovens, cookers, chip pans as well as fridges and freezers are available. In close connection is an extra seminar room, for discussion and training purposes. The expert panel consists of a pool of 30 assessors.
CertificationSensory booths according to ISO-standard

Application
Application fields The sensory and consumer lab can be used to test the whole range of consumer issues, including all food

products and non-food products.

Application examples Sensory characterisation of all types of food products or non-food products correlated to processing, ingredients or other factors.
Technology sheets that might be related to this facility

Accessibility & Support Service
Access conditions
Access conditions further comments Please contact us for more information
Languages English, Swedish
Other languages
Training
Training further comments No training necessary as the equipment is only available as service
Technical help analytical specific staff is dedicated to this infrastructure
Technical help further comments Courses are also given

Contact data
Contact person Annika Åström
Institute/company SP
Country Sweden
Address Box 5401, 40229 Göteborg

Sensory and consumer laboratory Sensory and consumer laboratory sensory analysis, consumer studies, sensory and consumer panels, difference test, descriptive test, product profiling, market research, acceptance test, preference mapping, conjoint analysis 2013/04/18


The sensory and consumer laboratory is used to perform both hedonic and analytical sensory analyses. The hedonic methods can be used to test consumer acceptance and preference of products. Therefore, a database with contacts of thousands of potential testers is available. With the analytical methods it is possible to get objective descriptions of a product, necessary e.g. in the quality control and product development. Several trained expert panels specialized on different types of food are available for this work. Also market research, e.g. conjoint analysis, scaling, and sorting are possible. The professional data interpretation is warranted through several software applications such as FIZZ, STATISTICA and SPSS. Also training courses for external people, e.g. quality managers from industry, are offered.

Sensorik2 liten.jpg http://www.sp.se/en/units/fb/Sidor/default.aspx The sensory and consumer lab consists of 12 booths with PC, with a direct pass-through to the product prepration room. In the product preparation room all necessary equipment, like microwaves, baking ovens, cookers, chip pans as well as fridges and freezers are available. In close connection is an extra seminar room, for discussion and training purposes. The expert panel consists of a pool of 30 assessors. Sensory booths according to ISO-standard

The sensory and consumer lab can be used to test the whole range of consumer issues, including all food products and non-food products. Sensory characterisation of all types of food products or non-food products correlated to processing, ingredients or other factors.

Please contact us for more information English, Swedish


No training necessary as the equipment is only available as service analytical specific staff is dedicated to this infrastructure Courses are also given Panels Haris Hondo

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Created by Lilia Ahrne on 16 April 2013, at 15:01