Instrumental sensory benchmarking and application to sausages
Competitive benchmarking, which consists of comparing one’s products or processes to the leaders’ ones, is a technique commonly employed by companies. This type of studies allows to position one’s products in the market versus competitors and to give indications in order to improve, re-engineer or re-formulate products.

Instrumental multi-sensory characterization of processed cheese
This study showed the interest of combining electronic nose, electronic tongue and electronic eye analyses in order to achieve a detailed sensory evaluation of food products.