Food is an industry where agricultural products are processed and evaluated. The biological characteristics of the processed agricultural product, harvest, transportation, storage conditions, technological processes applied to the products, storage, transportation, marketing and consumption stages of the processed food affect the food quality. Food sensory analysis laboratories carry out sensory properties such as color, texture and defects in foods, objective and subjective measurement of these properties, color, texture and defect controls.
Sensory analysis laboratories are laboratories where sensory analyzes of foods are carried out in product development studies by determining consumer expectations such as determining the main characteristics of the product, sensory quality and quality changes, shelf life studies, product control and new product planning.
