Texture, taste and smell largely determine the success of a food product.
A professionally equipped taste lab and trained sensory panels are used to test this knowledge and product or process adaptations in practice. Chemical odor and aroma determinations also provide insight into the molecular basis of taste and smell, as well as into deviations from these.
Read more about the research program of ILVO about taste and odour of food.
Watch the video (2 min) "Smaakonderzoek voor productontwikkeling"(Dutch version only):
