MAM
Emotional and Physical Analysis Laboratory
About Us
Our Sensory and Physical Analysis Laboratory is structured to provide quality and performance evaluation of food products in line with consumer expectations. The laboratory aims to provide scientific contribution to R&D activities, product development studies and quality control processes by offering multi-dimensional analysis opportunities from textural properties to color analysis, viscosity measurements to sensory evaluation.
Fields of Activity
In our laboratory, the physical properties and sensory qualities of food products are analyzed with modern devices, bridging the gap between consumer perception of products and scientific data. Within the scope of physical analyses, quality indicators such as color, texture, fluidity and rheological behavior are measured in detail; data based on panelist evaluations are obtained with sensory analysis infrastructure.
Services Offered
Test and Analysis Types
- Color measurement
- Visual analysis and digital image capture
- Texture and texture analysis
- Viscosity measurements
- Rheological behavior analysis
- Sensory analysis (visual, taste, smell, texture evaluations)
- Identification tests, difference tests, preference tests
- Panelist training and calibration
- Product presentation and feedback-oriented session organization
Technical Hardware and Equipment
Physical Analysis Equipment
Viscometer
Precise measurement capability for low and medium viscosity samples with Brookfield and Fungilab & Grant Evo Expert R models
Digieye Image Analyzer (Verivide)
High resolution digital imaging and color assessment system
Hunter Lab Color Meter (LAB Scan XE)
Product quality monitoring with precise measurement in CIE Lab* color space
Texture Analyzer (Stable Micro Systems - TA.HD Plus)
Determination of mechanical properties of foods (hardness, brittleness, stickiness, etc.)
Rheometer (Thermo Haake Reostress I)
Texture Analyzer (Stable Micro Systems - TA.HD Plus):