The sensory analysis is a scientific discipline increasingly used in industry, particularly in the fields of agri-food and packaging. It primarily draws upon two distinct sciences and techniques: the physiology of the senses and statistics. It offers a wide range of methodologies and tests specifically adapted to the challenges encountered in industries. Its role is often paramount in product development as well as in controlling their organoleptic qualities. It also has tools for validating a production, determining the evolution of food products during their aging, verifying their appreciation among potential consumers… Combined with the physicochemical analyses from formulation and analysis laboratories, it is a particularly powerful and effective innovation instrument.
The Meurice R&D sensory analysis laboratory draws on over 30 years of experience to support and advise companies in this field.
