We aim to understand the influences on sensory perception and eating behaviour and to use this knowledge to influence food quality, human health and well-being.
How we help the food industry with sensory and consumer science
We help companies:
- determine the sensory properties of food products for optimal consumer acceptance of specific markets and consumer segments
- maximise consumers' perceived quality of food products by determining optimal relationships between the consumer, product, and sensory and flavour variables
- reformulate foods while maintaining consumer acceptance by understanding the impact of reduction of fat, salt or sugar on flavour and texture of foods
- optimise a food's flavour by identifying and measuring the sensory impact of volatile and non-volatile compounds present in the food
- problem-solve off-flavours and taints in foods and packaging
- characterise temporal differences in flavour release in foods in real-time using trained and consumer taste panels.
Our key resources for industry in sensory and consumer science
Key CSIRO resources available to industry include:
- dedicated sensory laboratory, with ten individual testing booths, fully equipped kitchen and automated data acquisition software
- screened and trained sensory panel of 24 external assessors
- expertise in sensory methodologies including sensory descriptive evaluation, difference tests, sorting tasks and different dynamic measures of perception (including time intensity and discrete interval time intensity)
- consumer acceptance expertise and facilities for adults and children and the ability to conduct cross-cultural consumer acceptance research in Asia and through our membership of the European Sensory Network
- consumer acceptance methodologies including consumer sensory acceptance research, preference mapping, conjoint analysis and dynamics of acceptance
- unique, fundamental custom-built stimulus delivery, with unique combined gustometry and olfactometry
- dedicated food preparation and presentation laboratory for flavour research
- quarantine approved lab (PC1) that allows for import of food products from overseas.
Our analytical expertise supporting our sensory research includes:
- gas chromatography - olfactometry
- proton transfer reaction – mass spectrometry
- gas chromatography – mass spectrometry
- high performance liquid chromatography – taste dilution analysis.
To discuss sensory and consumer science opportunities for your business, contact
Dr Astrid Poelman
Behavioural Nutrition Scientist and Team Leader
Astrid is a sensory and consumer scientist with more than 15 years of experience in applied consumer and sensory research.