The Department of Food Sciences at the USEK Faculty of Agricultural Sciences hosted from October 10 to 15, 2011 Dr. Muriel Jacquot, and Eng. Yelena Maric from the National School of Agronomy and Food Sciences (INPL) – National Polytechnic Institute of Lorraine, Nancy – France, within the framework of bilateral cooperation.

In order to offer the latest advanced technology, a professional training in sensory analysis was organized by both guests and addressed to industrialists and experts in food sciences, in addition to sessions in sensory analysis based on the relationship between colors and odors, devoted to the USEK staff, faculty and students. Moreover, they presented lectures to the students of the organizing Faculty on the importance of sensory analysis in various fields.

The Department of Food Sciences will go on with this training by developing sensory analysis in the laboratories of the said Faculty. It is worth mentioning that sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products. It could be used in the field of marketing in order to identify the various tastes of consumers and to develop new products.