Processing studies and sensorial analysis

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Within the framework of residue studies and adverse pesticide effects, it is necessary to do analysis on processed food according to European regulation, OECD and EPPO. Staphyt processing laboratory, GLP and GEP certified, receives any type of harvested products to prepare oily, aqueous, acid, fermented matrices for analysis purposes.

You need

  • 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

Our expertise

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

News

Food processing laboratory is expanding its expertise in bread-making
26 February 2018

For many years, the processing laboratory has been conducting bread-making studies…

+ Read more
Sugar extraction from sugar beet
13 November 2017

The sugar beet harvest began in the North of France and…

+ Read more

Agreements

GEP Good Experimentation Practices GLP Good Laboratory Practices

Your contact

Yves COCONNIER

Yves Coconnier

Sales Adviser

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+33 (0)6 22 92 78 67