Strategies to complement both types of expertise

The key to these strategies is to make flavourists attend sensory sessions, either as guests or as active participants, depending on the selected sensory methodology. 

Various sensory methodologies are used in Givaudan to characterise the sensory flavour profiles of food products. In each project, the selection of the methodology depends on the objectives of the study, the number of products to be evaluated, their similarity to each other, the type and the precision of the information being looked for, and the time and resources that are available. The sensory scientist in charge of each project must carefully take all these parameters into account to select the descriptive method that will deliver the most appropriate results using an optimal amount of resources. 

Roles and responsibilities Creation of flavour solutions to be applied in food bases Study of the perception of food products to support flavourists work 

Usual background Ways of working Chemist Food Scientist 

Evaluation of products Empirical technical tasting with context awareness Blind standardised tasting 

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