Within the R&D Applications team of a company specialized in the manufacturing of food ingredients, we develop and evaluate our ingredients in various application matrices (e.g. chocolate, confectionery, bakery).

An internal sensory panel is already in place and trained on basic sensory descriptors (five basic tastes and main aroma attributes).
As part of our application development activities, we aim to strengthen our ability to evaluate more specific and refined sensory and textural attributes (e.g. sandy vs. pasty in chocolate, chewiness vs. stickiness in confectionery).

Objective : strenghten the sensory panel by determining specific attributes and their associated training material. (3 tot 4 months)