Presentation of the new food sensory analysis laboratory at the Laimburg Research Centre

How does my product change during storage? How can individual apple varieties be described objectively to explain them to customers? Can a reduced-sugar product be distinguished from the original through sensory analysis?

These and similar questions are being addressed at the Laimburg Research Centre with the help of a new research infrastructure for food sensory analysis. Food sensory science is a discipline that analyses products using the human senses – such as smell and taste.