Sensory evaluation services: Industrial Program of the Saint-Hyacinthe Research and Development Centre

Sensory evaluation service area
Tasting room
Sensory evaluation assessor in action
Sensory evaluation training room

Sensory evaluation services offer a full range of tools to collect high-level sensory data able to meet the expectations of food companies and research teams.

With the program’s expertise, knowledge and state-of-the-art facilities, a sensory evaluation of your food products project can be completed with the following steps:

  1. Standardization
  2. Preparing samples
  3. Recruiting and training sensory assessors
  4. Conducting sensory tests (difference, profile / descriptive, comparison, etc.)
  5. Analyzing results

At the end of the project, you will receive a complete report and results.

Sensory evaluation services includes 10 stations exclusively for tastings. Sensory data collection and supporting analyses are done with specialized sensory analysis software. Also, there is a room equipped to train sensory assessors. If your company needs training to test its own products, program experts can initiate and train your staff or tasting teams.

Various fees apply, as well as AAFC's Remission Policy for fees under the Service Fees Act. If the project is viable, a cost estimate will be sent to you before the project starts.

Contact Information

Contact the service manager to find out if your sensorial evaluation project can be carried out in our facilities.