Carol Griffin- Food Industry Development,Teagasc Food Research Centre, Ashtown.

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    • Carol Griffin- Food Industry Development,Teagasc Food Research Centre, Ashtown.'s presentations

    Carol Griffin works in New Product Development and Sensory Analysis at Teagasc Food Research Centre, Ashtown.  She manages the sensory analysis facility which provides services ranging from trained descriptive panel profiling to focus group and consumer testing of a wide range of food types.  She is an experienced trainer and provides a wide range of bespoke training programmes in sensory analysis and descriptive panel training.

    Presentation Title:

    What can Sensory Science do for you?

     

    Synopsis:

    Food sensory science is a multidisciplinary field which investigates how humans perceive food and drink. It can be applied at all stages of the innovation chain from product idea generation, through design and development to final product testing. It can be used to inform marketing campaigns, substantiate sensory claims and assist in ensuring consistency of product quality to meet consumer expectations.

    Food, whether satisfying the requirements of consumers who are interested in health and wellness, require specific “free from foods”, are from the older generation  who have issues relating to ease of eating and nutrient availability or young children, must taste good.  During this talk we will explore how sensory science can be applied at every stage of the product development cycle, assist in predicting new product success and maintain product quality during production and throughout it’s shelf life.

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