Celebrating 25 Years
For 25 years we have enjoyed the opportunity to bring our expertise to the benefit of our clients in the form of sensory science, consumer behaviour, marketing research, food science, nutrition and statistics.
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Nice job on the cutting, working around the equipment malfunctions, less than ideal kitchen arrangement and summarizing our comments. I hope to be back in the 1st floor kitchen very soon. Thanks to ACCE
June 9, 2011
The anticipation created by the popping cork of a fine vintage, perhaps the treasure of one’s cellar, turns into sour disappointment seven times for every hundred bottles sold of the same batch (Álvarez-Rodríguez and others 2002). The wine in question presents a mouldy aroma,...
May 10, 2011
This study evaluated temporal differences amongst panelists in perception of juiciness and tenderness of meat. Use of Principal Component Analysis (PCA) to produce curves based on PC scores over time provided more information about the samples and perception variability than simple averaging....
March 9, 2011
This study demonstrates that even fully balanced designs do not entirely prevent a contrast effect from occurring and causing a significance bias in judgments of food acceptability. Background Acceptance testing often involves two or more product flavour variants being tested by the same...