Wed, 06/06/2018 - 16:00

Sensory Testing

In sensory testing, we use standard methods to test and evaluate the quality of your product based on the following parameters:

  • Texture/consistency
  • Appearance (shape and color)
  • Aroma
  • Taste

Sensory testing has particular significance for quality control because it  uses human senses and therefore is equivalent to an end user testing the product. Positively meeting the test parameters above significantly influences the consumer’s decision to buy.

In addition, the sensory status is also referenced in evaluating microbiological findings. If German Society for Hygiene and Microbiology (DGHM) guideline value is exceeded, for which no warning values are listed, the sensory status should definitely be taken into account in the evaluation.

Our testers are sensory experts certified by the German Agricultural Society (DLG), have extensive testing experience and are regularly invited to the DLG’s international quality tests.

Our sensor experts are certified in accordance with the DLG guidelines for the following product groups:

  • Fine pastries
  • Meat products
  • Ready-to-eat meals and frozen food
  • Delicatessen products
  • Fresh meat

Contact

Sascha Kaltenbach
Associate Director - Laboratory Operations, Food Safety & Dietary Supplements
envelopeskaltenbach@nsf.org