Food Sensory Science Group

The food sensory science group is part of the Institute for Food and Beverage Innovation (ILGI) in the Department for Life Sciences and Facility Management at ZHAW - University of Applied Scieintegrated in the Department of Food Technology of Hochschule Wädenswil (HSW), member of Zürcher Fachhochschulen.

The Food Sensory Science Group has miscellaneous functions and aims:

• Teaching the Students at University-level in the food sensory science area as well as in nutrition- and consumer behaviour (basis and appliance exercises)
• Courses in the field of advanced studies for trade and industry (employee-education / composition, training and monitoring of industry specifics sensory panels)
• Projects (aF&E) in collaboration with the trade and the industry
• Testing Laboratory for Consumertests and Sensory Analytics (STS 240), accredited according to ISO 17025 (see homepage)
• Maintenance of the Swiss Olive Oil PAnel (SOP) at ZHAW and supply of services (objectives evaluations of virgin olive oils in accordance with the guidelines of EU and IOOC (COI / T. 20 / Doc. Nr. 15 / Rev. 1 of 20. Nov. 1996, regulation (RG) Nr. 796/2002 of 06. Mai 2002, attachment VII )
• Organization and realization of the International Olive Oil Award & Olive Congress – Zurich
• Organization and realization of OLIO in partnership with “Salz & Pfeffer AG”
• Maintenance of the ZHAW panel of consumers and supply of services (tests of popularity, preference and acceptation)