Food Sensory Science is a scientific field that examines foods using the five senses, such as smell and taste.

Aims

Our aim is to take a detailed look, using scientific methods, at the sensory profile of foods, which consists of taste, aroma, consistency and mouthfeel. In this way, we want to characterise food quality and valorize local products.

Moreover, research is being conducted on how innovative processing techniques and the use of cutting-edge ingredients in food production influence the sensory characteristics of the resulting products.

Expertise and a Multidisciplinary Approach

We rely on a multidisciplinary approach when assessing and describing the sensory quality of foods. We combine the sensory perceptions of trained tasters with instrumental analysis and information from consumers.

Specifically trained tasters, a standardised food preparation and tasting laboratory, and statistical test methods allow us to obtain important, repeatable sensory analyses.

Sensory Methods

• Descriptive analysis (sensory profile)
• Fast methods to characterise products (e.g. CATA)
• Difference tests (triangle, tetrad test, ranking, etc.)
• Hedonic tests (e.g., acceptance)
• Instrumental analysis

Application of Sensory Analyses to Food

• Selection and testing of varieties (fruit)
• Product development 
• Quality control

Tasting Environments

Our sensory laboratory, designed according to the standards of ISO 8589:2010, enables the conduction of smell and taste tests under controlled conditions.

The tasting environment has 16 separate sensory booths, fitted with coloured masking lights according to sample requirements.

A fully equipped kitchen and preparation area are connected to the tasting area via sliding doors that allow operators to manage samples quickly and professionally.

We also have a room for training and discussion of the results. This room has 20 mobile tasting stations.

Our Service

Our studies are performed starting with questions and insights into the sensory characteristics of foods, and the goal is to improve the quality of agriculture and food production in South Tyrol.

We perform studies for South Tyrolean agriculture and food manufacturers. Are you a business interested in commissioning research? You can find all the information you need on commissioned research here.

Our Network

We maintain a dense network of contacts with other research institutes and associations:

• University of Bolzano
• Agroscope Wädenswil
• Edmund Mach Foundation
• CNR Bologna
• Società Italiana di Scienze Sensoriali (SISS)
• Union of South Tyrolean Farmers and Smallholders (SBB)
• Consortium for Varietal Innovation in South Tyrol
• VI.P. - Association of Fruit and Vegetable Consortiums of the Val Venosta
• VOG - Consortium for Fruit and Vegetable Consortiums of South Tyrol
• Consortium for the Protection of South Tyrolean Speck
• South Tyrol Dairy Federation
• South Tyrol Chestnut Associations
• IDM South Tyrol

The Sensory Science Laboratory at Laimburg Research Centre is part of the NOI-Labs.

Ongoing Projects

• Panel for the sensory analysis of promising new apple varieties for South Tyrol
• Panel for the objective sensory characterisation of berries
• Expansion of the range of dried fruit products in South Tyrol
• Legumes - from cultivating to perfecting the product, through to the marketplace (INNOLeguminosen project) 

Headquarters and opening times

The Sensory Science Laboratory is located in the Stadlhof Building at Laimburg Research Centre.

Opening times: by appointment.