SENSORY

Sensory Evaluation is a key component of Food Production Strategy. Sensory Analysis evaluates the experimental effects of Food Organoleptics – appearance /colour, odour, taste, smell, touch, response etc. on human senses i.e. sight, smell, taste, touch & hearing by applying scientific design and statistical analysis. Sensory Evaluation is the scientific process of measuring, analysing and interpreting the food materials in regards to senses of sight, smell, taste and touch.

Reliable, accurate analyses can help with recipe refinement, product development and comparable market research. In particular, chances of a product’s success increases if the sensory tests are efficiently done in cases of New Product Development, Investigation of new recipes, Checks for sustenance of quality & taste etc.

EFRAC’s facilities include different branches of research and analysis like drugs and pharmaceutical services, microbiology, research and development, trace and ultra-trace, analytical services for food and water, leachable and extractable studies, stability studies, environmental services and training.