About me 18 years experience and expertise as a sensory analyst within the Unilever group, implemented to food industry,  to enable your projects, your products, your enterprise to excell and stand out. I  specialise in wine tasting for your personal pleasure.   Since 1991, I train, manage and organise panels of expert tasters within many local and national food industries. Since 1991, I carry out and elaborate sensory projects in collaboration with Quality Control, Quality Assurance, Research & Development and Marketing departments. Today, I operate through out the food industry and its main partners, local, national and internationa, on a large range of products (examples).

SENSORY ANALYSIS, a tool that allows industrials to measure sensory quality of their products, by “tasting” for :

Marketing

• To understand consumer preferences, expectations and acceptability
• To know the market
• To fit the products to the consumers ‘ expectations
• To build sales pitch
• To design a sensory identity

Research & Development

• To identify differences or similarities between products (production sites, recipies, batches, …)
• To establish the sensory positionning of your products within the competitive market,
• To study the impact of changing the formula or process on sensory qualities,
• To choose the right packaging, adapted to your product
• To evaluate the evolution of sensory characteristics during ageing in order to define the adapted shelf life
• To select raw materials

Quality Control

• To control production variations
• To validate alternative technologies,
• To define the suppliers’ specifications,
• To obtain and control a quality label (i.e : Label Rouge, …)