The shelf life of microbiologically stable foods is limited by the sensory characteristics perceived by the consumer, such as appearance, aroma, flavor and texture. When developing and implementing an efficient sensory shelf life assessment system, we design all the necessary steps to measure the key sensory attributes along with the objective of obtaining the best cost-benefit ratio for your company.

We carry out a careful planning for data collection, manipulation and analysis in order to reduce the possible biases of this type of study. We have laboratories for sample preparation and evaluation, as well as selection and training of assessors, whose profile depends on the objectives of the study. We apply discriminative, descriptive and hedonic tests.