Processing studies and sensorial analysis

• To do food processing within the framework of residue studies
• To evaluate the adverse effects of your products on processing and organoleptic characteristics
• To evaluate the organoleptic characteristics of your varieties

FOOD PROCESSING:

• Agro-food studies on any crop (industrial and home processing procedures)
• GLP/GEP certification, compliance with the OECD, EPPO, French CEB and FAS methods
• Technical expertise in the fields of agro-food processing, oenology and quality assurance
• Sample and sub-sample storage under controlled conditions

SENSORIAL ANALYSIS AND TAINT TEST:

• Sensorial quality evaluation and development
• Identification and knowledge of consumers preferences
• Detection of sensorial differences between products
• Positioning tests according to sensorial characteristics