ZHAW

The Food Sensory Science Group is part of the Institute of Food and Beverage Innovation of the Zurich University of Applied Sciences (ZHAW).
 

 
The ZHAW is one of the largest and most productive universities of applied sciences in Switzerland, with a strong presence both nationally and internationally. Among the ZHAW’s distinguishing features are interdisciplinarity and a close connection to everyday working practice.
 
The R&D activities in the Institute of Food and Beverage Innovation are designed to support the production of healthy, safe and tasty foodstuffs, and to develop and optimise the processes required at every stage, from raw material to the consumer product.
 
The Food Sensory Science Group has several years of experience in sensory science. The sensory test laboratory is accredited to ISO 17025 since October 2006. The sensory test laboratory has 12 single cabin which are equipped with the software FIZZ (Biosystemes, France). Areas of application are consumer tests, evaluation of olive oil and formation respectively monitoring of panels.
 
The evaluation of foods is also a part of the services (experience in olive oil, coffee, chocolate, bakery products and nuts). Furthermore the Food Sensory Science Group provides various courses in sensory science.