Sensory Science
Introduction
Sensory Science is a tool used to measure the characteristics of food and materials, as perceived by the senses of sight, smell, taste, touch and hearing. Sensory Science uses trained sensory panellists as human measuring instruments, who make objective measurements of product characteristics.
Results from sensory testing can help food and non-food companies to optimise their current product, explore new areas of product development, understand their competition and deliver the right sensory experience to their consumers.
The Sensory Science team at Colworth Science Park has over 20 years of sensory testing experience, specialising in leading edge sensory techniques including descriptive analysis, discrimination testing, time intensity and texture profiling.
Facilities
Our world class sensory testing facility was designed specifically for sensory assessment. The facilities include;
- 18 individual booths with computer data capture system
- Dedicated panellist training and group discussion area
- Neutral colours throughout, controlled temperature, humidity, ventilation and lighting
- Full spectrum of coloured lights for masking appearance differences
- Hygienic facilities for hot and cold foods preparation
- Separate preparation and serving areas
Sensory panellists are recruited externally, selected on the basis of their sensory acuity, discrimination ability and descriptive skills.
How can we help you?
Market positioning
Sensory science can help you to understand the sensory character of your product compared to competitor products.
Product development
The sensory character of prototype products can be evaluated and used to help direct the formulation and positioning of a new product to achieve the desired target profile.
Quality assurance
To determine if a change of sensory character occurs due to a change in product formulation, ingredient substitution or processing. We can also help determine how long a product can be stored without deterioration in sensory character.
Research
Sensory Science can help you to understand the relationships between sensory and instrumental measures. In-depth research can also be carried out on particular aspects of a products sensory character, such as flavour delivery, over a period of time.
To find out more please contact
David AD Jones
Sensory Manager
Email: David.A.D.Jones@unilever.com
Tel: +44 (0) 1234 222563
Measurement and Sensory Science Unit
Colworth House
Sharnbrook
Bedford
Bedfordshire MK44 1LQ
