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Areas of activity PDF Print

Main areas of activity 

In addition to institutional research carried out in cooperation with research centres, universities and companies, the Department enters into development and consultancy contracts with private bodies.

  • Raw materials:
    study of the quality of ingredients and raw materials for fresh consumption (ready-to-eat products) and their suitability for industrial processing.
  • Technology:
    optimisation of formulations, ingredients and the relating industrial processes.
  • Quality:
    sensory and analytical tests, determination of the relationship between analytical, sensory and consumer parameters, consumer testing, identification of overall liking drivers, shelf-life assessment (analytical, sensory, consumer), product development, concept tests.
  • Packaging:
    study of new packaging solutions and their interaction with the product; market evaluation of packaging upgrade.