Studying and defining product sensory parameters is a key area of specialisation of the Centre, and for that purpose it has an experimental kitchen and a tasting room.
Sensory Evaluation: A product sensory evaluation is vital to study the various stages of the productive process, as well as to characterise the final product. It can be applied through differentiating studies (triangular tests, sorting, pattern comparison, etc.), descriptive studies of products (previous study to select attributes), and preference sensory acceptability studies.
The National Agri-Food Technological Centre Extremadura (Centro Tecnológico Nacional Agroalimentario “Extremadura” - CTAEX) has its own tasting panel, trained to service all the companies on request.
Food companies of different nature
Contact: Abel Crespo firstname.lastname@example.org