The Sensory Analysis Laboratory performs analyzes of the characteristics of food and various materials, perceived by the senses of sight, smell, taste and touch. In the Sensory Analysis Laboratory, the conditions of the raw materials used for food production are evaluated and stability studies of food and raw materials during storage are developed. In addition, the correlation of chemical analysis with the sensations produced by the human senses is evaluated.
The Sensory Analysis Laboratory integrates mainly with PPGCTA (Food Quality and Functional Properties) research area 2 (Food quality and functional properties), due to the support given to research projects that carry out quality control and the development of new food products.
It is a laboratory belonging of CEPA – Food Research Center.(
+55- 54- 3316-8190
Responsible: Professor Luciane Maria Colla, PhD