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Applying scientific knowledge and methods to food and beverage production is a competitive advantage. First by using experimentation planning (design of Experiment: DoE), time to market can be managed efficiently. In addition using high precision analytical tools as multivariate regression (PLS, PCR), quality can be monitored in real-time taking advantages of available technology and complying with tough and tougher regulation. FDA has started to give guidance for pharmaceutical companies to work with multivariate analysis, be ready for this coming change in your industry.
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Product Formulation Design of Experiments is a key tool to help you developing a product. There are different types of design depending on the goal of your experimentation, our experts can guide you and provide you with the right tools. The settings of the formulation may have an influence on several aspects of the product: cost of production, sensory profile, texture and other physicochemical measurements. Using multivariate data analysis tools such as PCA and PLS you can combine all this information and find the best compromise. |
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Quality, BioSafety & Contamination The ultimate stage of this monitoring is on-line monitoring with integration of a predictive module in the production line. Our experts can help you create those models and deploy them into your facility. |
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Monitoring Sensory panel efficiency & analyzing consumer studies Getting accurate measurements from a sensory panel is a difficult task, but is essential to get good results and conclusions. Sensory profiles are a great help when developing a product with some targeted product characteristics. We provide you with advice and tool to evaluate both the individual performance of the panelist and the overall agreement of your panel. Consumer studies provide information on product preferences depending on population segments. Segmenting the population accurately and defining the ideal product for each segment is very important when launching a product. CAMO experts can help you analyze your results to define the ideal product for the targeted population.
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- Using sensory to predict potential market share growth
- Sensory and cognitive factors in food preference
- Infrared spectroscopy for food quality analysis and control
- Determination of caffeine in decaffeinated coffee by NIR spectroscopy
- Calibration of meat FAT quality (SFA, Oleic ACID, Refractive index, etc) acquired from spectra
- Non-destructive & rapid NIR measurement
- Predict alcohol concentrations in mixtures of methanol, ethanol, and propanol from NIR transmission data over 101 wavelengths
- Three-way data analysis of a wheat growing using near infrared spectral data
- Product development: Multivariate Approach to Product Development
- Sensory profiles Multivariate modelling of sensory profiles
- Preference mapping Multivariate preference mapping
- Assessment of panel performance Quality assessment of sensory data
Services
- Sensory
- Quality assessment of sensory data
- Preference mapping
- Sensory profiles
- Statistical and chemometrics Training
- Design of Experiment expertise
- Process optimization expertise
- Quality control expertise
- Data analysis expertise







