Subject-area Group on Innovation, Sensory Evaluation and Nutrition

Objective sensory evaluation using a trained panel:

Our external specialist panel assists in determining sensory product characteristics and differences. For example, we can help you create a sensory standard or determine the effects on your products’ sensory properties of changes in raw materials or processes used. The objective tests can be carried out in addition to consumer studies in order to obtain tangible information for product optimisation and formulate recommendations.

Product tests with target groups:

We use a variety of qualitative and quantitative methods to investigate consumers’ deeply hidden attitudes and motives. We have an external consumer panel that we can use specifically for online surveys and tastings. We also offer professionally facilitated focus groups, which give you key insights into the motives and needs of consumers and provide you with a basis for further project steps to be taken.

We are all about enjoyable, healthy and sustainable nutrition for children. Our aim is to help ensure that every child will be able to make correct food choices today and in the future with a view to eating a flavoursome, healthy and sustainable diet. We initiate projects for children and their guardians and aim to actively contribute to identifying diverse needs in food literacy in order to develop requisite programmes. To this end, we collaborate closely with policymakers, scientists and civil society.

We are happy to assist you with any of the following:

• Development and reformulation of products with improved nutritional profiles
• Consideration of regulatory aspects of nutrition and health communication
• Research on packaging labelling (Swiss and international context)

In order to develop new product ideas, the BFH-HAFL Innovation Factory brings together target group consumers, entrepreneurs and students.

More information is available at: BFH-HAFL Innovation Factory

We are constantly looking to expand our specialist and consumer panels and are therefore seeking interested people who live in the area. You do not need to meet any special requirements to take part in the consumer panel, but you do need to have a passion for tasting food and helping to shape the future product landscape. You will be remunerated for each test conducted.

Would you like to join our specialist or consumer panel?

• Register for the specialist panel (note: invitation to the aptitude test if basic requirements are met)
• Register for the consumer panel (note: no special requirements for participation)

Sensory evaluation & innovation management:

• Various grant-funded research and innovation projects (e.g. Innosuisse, Swiss Food Research)
• Analyses supporting the promotion of the Swiss aquaculture sector (product quality and demand)
• Collaboration on projects in the field of 3D technology (ETH Zurich)
• Working groups and panel monitoring in the IG Sensorik (Swiss Sensory Group / Swiss Society of Food Science and Technology, SGLWT)
• Interdisciplinary collaboration within the framework of the Fribourg Agri&Food Initiative (Grangeneuve Institute Agricole, Innovation Lab - School of Management Fribourg, Food & Nutrition Cluster).

Nutrition:

• Syllabus for healthy and sustainable nutrition in Swiss primary schools (Valais Teacher Training College HEPVS/PHVS, Fondation Senso5)
• Improving uptake of the Nutri-Score in Switzerland, research on front-of-pack nutrition labelling (BFH-HAFL, BFH-G)

Sensory analyses by specialist panel:

• Sensory profiling of products by a trained panel (including the establishment of specifications, comparison of raw materials and ingredients, benchmarking with products on the market)
• Effects of adjustments in recipes on the organoleptic properties of products (appearance, scent, taste and texture)
• Checking sensory product stability and shelf life
• Supporting the establishment and training of in-house panels
• Bespoke sensory evaluation events and workshops for companies (Sensotainment®, creative workshops)
• Qualitative and quantitative market research and consumer studies:
• Carrying out market research in the food sector (e.g. creation of market maps, online surveys)
• Determining product acceptance and/or preference by a representative target group (product and concept tests)
• Conducting qualitative interviews and product-specific focus groups
• Developing consumer-led product concepts (Living Lab)

We can also advise you on nutritional optimisation (regulatory expertise in nutritional communication, expertise in nutrient profiling (FoP nutrition labelling)).

Our sensory analysis laboratory provides the ability to evaluate products under controlled conditions. It features eleven test booths equipped with EyeQuestion© software (pursuant to ISO 8589:2007). The laboratory is also equipped with red and green lights to mask visual differences between products (depending on the questions considered and the test’s objective).

Compulsory modules in bachelor's and master's degree programmes

• Sensory and instrumental food analysis
• Data collection methods
• Food technology (introduction to food production, carbohydrates and fats in food technology, process engineering)
• Food legislation
• Integrated product and packaging development
• Master’s modules in food & nutrition

Modules as part of external continuing education programmes:

• CAS International Food Business (in German)
• CAS in Aquaculture (in French or German)

We are constantly looking to expand our specialist and consumer panels and are therefore seeking interested people who live in the area. You do not need to meet any special requirements to take part in the consumer panel, but you do need to have a passion for tasting food and helping to shape the future product landscape. You will be remunerated for each test conducted.

Would you like to join our specialist or consumer panel?

• Register for the specialist panel (note: invitation to the aptitude test if basic requirements are met)
• Register for the consumer panel (note: no special requirements for participation)

Fondation Senso5's UMAMI project is an interdisciplinary and transdisciplinary programme for educating primary school children (4-12 years) on healthy and sustainable eating. Several findings have raised awareness of the importance of improving food literacy at an early age in order to promote changes in dietary behaviour needed to achieve the Sustainable Development Goals.

Nutri-Score, the voluntary nutrition labelling system introduced in Switzerland in 2019, helps consumers make healthy food choices when shopping. The project investigates how Nutri-Score’s effectiveness can be improved.

The Go-To-Market service is a unique collaborative platform developed to facilitate market access for innovations focusing on new products, concepts and business models. It is based on a diverse network of showcase partners, such as school canteens, caterers and pop-up shops, which offer companies the opportunity to test their innovations under real-life conditions.