The laboratory of sensory analysis, complementary to the chemical-instrumental one, allows to measure and evaluate all the characteristics of a food product perceivable by the five human senses. The sensory analysis allows to verify the acceptability level of a food product, to evaluate the economic reality, to evaluate the shelf-life, to promote the product and to achieve the quality certification.
The sensory laboratory has four well-defined and separate areas:
- sample preparation and storage room;
- individual assessments laboratory with 8 fully equipped and computerized sensor cabins complying with the UNI EN ISO 8589: 2010 standards;
- collective evaluation room reserved for open discussions between judges and the panel leader;
- data processing room.