|We can offer:|
Advanced product and process development
Development of ideas and concepts during the initial phase
Ongoing work throughout the product development process
Further development of existing products
Product quality and food safety
Recipes/raw materials/ingredients, e.g. choice, changes and optimisation
Process, e.g. choice of equipment and processing conditions
Characterisation of microstructures and rheology
Mapping and characterisation of microstructures and rheological features give the client company a greater understanding of its own unique process and product.
Objective sensory product description
A specially-trained test panel is used to describe and measure objectively and consistently the sensory characteristics of ingredients and products. This approach is used, for example, in conjunction with recipe optimisation, storage tests and packaging/ingredient/supplier/production facility changes.
Instrumental aroma analysis
Presents and explains the chemical characteristics underlying sensory perception. Use is made of the "Electronic nose", MOCON, GS, MS and a range of other instruments and methods.
Olfactory detection, human being – instrument
A gas chromatograph separates the aroma components.
At the same time, the test persons describe their
Consumer tests using selected target groups
Discussions in small groups, interviews, product tests in the home environment/at the laboratory/on the street.
Quality assurance of the brand name
We analyse the degree of concurrence between the product's market promise and its actual characteristics.
We map sensory preferences in different consumer groups.
QFD – from the voice of the consumer to product specification
This method is used to match the product characteristics with consumer demands and wishes.
Link between structure and sensory evaluation
Multivariate test design and evaluation
Used to optimise processes and measurement methods and to improve the efficiency of the product development process.
Company-adapted courses, both at SP Food and Bioscience and on site at the client company. Subjects: Product Development. Structure Engineering, Sensory Evaluation, Flavour Chemistry. Packaging Engineering. Multivariate Analysis. Experimental Design.