Supporting innovation through sensory evaluation at CAFRE
Date published:
College of Agriculture, Food and Rural Enterprise (CAFRE) recently welcomed Silver Hill Duck to the Food Innovation Centre’s Sensory Suite at Loughry Campus, as part of their ongoing product improvement and development activities.
Sensory evaluation plays a vital role in helping food businesses understand how consumers perceive their products. By using an independent sensory panel, companies can obtain unbiased feedback on product attributes such as flavour, texture, appearance, aroma and overall acceptability.
For this project, Silver Hill Duck’s New Product Development team used CAFRE's specialist sensory testing facilities to assess product improvements and gather valuable consumer insights. The panel was organised and managed by CAFRE Food Technologist Susan Kinney and Food Technician Hazel Boyd, ensuring that samples were presented consistently and that feedback was collected using robust sensory evaluation methods.
At CAFRE, our Food Technologists work closely with food businesses of all sizes, providing access to sensory evaluation services, technical expertise and facilities that help companies innovate, improve product quality and bring successful products to market.
If you would like to find out more about CAFRE's Sensory Suite and the sensory evaluation services available, please contact Susan Kinney, Food Technologist, CAFRE Food Technology Centre.
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