Sensory Analysis

 

The Sensory Analysis Unit of the Agricultural Research Council has an extensive track record of analysing foods for sensory evaluations and chemical content. Its sensory research facilities are constructed according the ASTM design guidelines for sensory facilities with all the elements necessary for an efficient sensory program. The facilities include 15 temperature controlled tasting booths (red light available) plus a well-equipped laboratory on par with similar research institutes world-wide. The trained sensory panel are made of people from the local community who are not employees of the ARC. All panel members have been submitted to basic sensory training and were selected on the basis of sensory acuity, availability and motivation. Consumer research is also conducted on a regular basis.