Sensory Analysis Laboratory

Research and studies

qualitative evaluation of food through new sensory analysis in accordance with ISO/SR ISO standards compiling and training of an evaluating panel
consumer tests organization (hedonic tests) on the food preferences
descriptive and differentiation tests (qualitative and/or quantitative) for the objective evaluation of a food product with the help of a trained panel
application of sensory analysis as part of the evaluation of the overall quality of food products in research projects
correlation of sensory analysis with the physico-chemical characteristics of food and consumer perception
correlation of sensory analysis withinstrumental analysis: electronic nose, GC-MS, texture nose
studies regarding psihology-phisiology-perception and consumers preferences;
imprinting the volatile composition of food and determinating the correspondance with the original product(authenticity) with the α-Promotheus system
results interpretation with statistical analysis (EyeQuestion)
techniques and tools application for testing the market for new foods and their consumption
trainings

Products made in IBA laboratories

IBA sells products made at the Pilot Station for processing cereals and flours