Consumer research and analytical sensory research: Good practice methods, panel training,types of tests and processing statistics
(Only available in Dutch)
Taste: in the end this is what food is all about. But taste is subjective and difficult to measure, so how do you as a food company handle this in a professional and objective manner?
In this manual, you will learn the differences between starting point and construction between consumer research and analytical sensory research, and which method is best for which situation.
You will find everything about constructing your own sensory panel, organising taste tests and processing the test result data. You will also learn more about the psychological effects that can distort the taste assessment and how they can be limited. In short, everything to help you assess taste, smell, aroma, colour and texture in a more professional manner!