Sensory and consumer science

Our sensory, flavour and consumer science expertise integrate flavour science, objective sensory science and consumer acceptance and food choices.

How we help the food industry

We collaborate with companies to:

identify the sensory characteristics that drive optimal consumer acceptance of food products
enhance consumers’ perceived quality of food
reformulate products to reduce fat, salt, or sugar while maintaining flavour acceptance
optimise flavour by linking sensory perception with volatile and non-volatile composition
identify and resolve issues related to off-flavours
study real time flavour release using our expert-trained sensory panel
conduct onsite training for industries to train their sensory panel leaders and/or assessors and provide guidance to improve their sensory evaluation protocols.

We offer a range of resources to support the food industry, including:

state-of-the-art, sensory facilities (ISO 8589:2007), designed to provide high-quality data for industry applications, featuring 12 individual testing booths, a fully equipped kitchen and automated data acquisition software
a screened and trained sensory panel of 25 external assessors
expertise in advanced sensory methodologies, including descriptive sensory analysis (DA), difference testing, temporal methods (TDS, TI) and rapid sensory profiling
consumer acceptance testing, with the ability to conduct cross-cultural studies across Asia and Europe
research capabilities in food oral processing, including oral physiology and chewing behaviour
a specialised laboratory for food preparation and flavour research.

Supporting our sensory services, we provide:

gas chromatography – mass spectrometry (GCMS) and olfactometry
high-performance liquid chromatography (HPLC) with taste dilution analysis
tribology, rheology and texture analysis for comprehensive food quality evaluation
functional property analysis (pH, colour measurement, moisture content, water activity and more).

Team leader Sensory and Consumer Science