The sensory characteristics of a food product are very important in order to define the quality and acceptability over time. In addition, the sensory analysis is fundamental in case of variations of the formulation or process.
The service consists of the sensory evaluation by a qualified and regularly undergo training and education, the characteristics of a food product, in particular overall visual appearance, odor, color, texture, and possibly taste. The simple sensory analysis can be done on a product as is or after preparation (eg. Cooking). The service can also be included in the validation protocol of the shelf life or for the assessment of the marketability of a food product in Italy or in another country. The results are reported in a test report.

For more information write to info.zpp@alsglobal.com