Product Performance – Research and development


Sensory analysis of foods


Sensory optimization of raw materials and products


Multisensory perception processes and consumer behavior


Emissions analytics and diagnostics

Our research in the field of Sensory Analytics

Our interdisciplinary research field involves food chemistry, food technology, physiology, and human sensory analytics and studies the various sensory perceptions that are experienced when eating foods and the resulting physiological and psychological processes that are triggered in humans.

Focus is also put on the interaction of people with everyday products such as cosmetics and textiles. Odor, taste, color, texture, and the interplay between the different senses are characterized individually and also in multisensory studies. A particular emphasis of our research is the development, optimization, and analysis of odors and tastes, including evaluation of their perception and effects in people.

We also evaluate exposure to physiologically harmful volatile substances.


Our analytical devices for optimal test results

Reference projects

  • Identification of indicators of spoiling
  • Irritants in children's products
  • Characterization of odor masking
  • Predicting tactile perception


Melanie Bergmann

Business Development Manager
Product Performance

Phone +49 8161 491-319