Generating PDF document
Please, wait a moment
Too much time loading?
Reload the page and try again.
Please, wait a moment
Too much time loading?
Reload the page and try again.
Description
The training for taster teams can be long and expensive for the food industry’s needs. A research group from the University of Valladolid has developed a method which allows a real-time analysis, which is faster and more visual, and has similar methods. This method for sensory positioning is based on the opinions of an untrained group of tasters and/or consumers, processed by a software using geometric techniques instead of statistics. The group searches to reach commercial agreements with agricultural companies, to which technical assistance will be provided. In addition, the group is able to improve its wine production based on an efficient use of irrigation and other agricultural practices. It can also improve its agronomic and wine evaluation in certified Verdejo clones for the elaboration of quality sparkling wine through microencapsulated yeasts.Other information
Number of researchers:
3
Development status:
Developed but not marketed
Differentiation in the market:
Novelty
Applicability of technology:
Yes
Companies and markets:
Food, product tastes, agro-alimentary sector
Advantages:
Statistical techniques used regularly require specific knowledge for its appropriate use. The method proposed hereby uses easily understandable geometrical concepts, so that they can be used by any person with a basic training, with no need of any special training in statistic techniques. Besides, the method’s characteristics allow that with nothing else than a smartphone, data can be captured and processed in real time.
UNESCO Code:
3102 - Agricultural engineering
Other members:
José Manuel Rodríguez Nogales
Josefina Vila Crespo
OBJECTIVESThe general purpose of the GIR in Nutrition and Food Microbiology is research, teaching, and knowledge transfer on issues related to nutrition and dietetics, clinical nutrition, food handling, food safety, and food microbiology.The general ... Read more >
PROCEREALtech research group, from the University of Valladolid, is a multidisciplinary team made up of researchers from the Food Technology Area, who carry out their activity both in the E.T.S. of Agrarian Engineering of Palencia as in the LUCIA Bui... Read more >
Beer quality and stability control improvement. Study of the beer ingredients that contribute to its sensory improvement, especially to improve alcoholfree beer. Analysis of the influence of the alcoholic strength in the beer’s sensorial characteri... Read more >
This research was born from one of the fundamental lines of research of the MIOMeT Research Group, which consists on the study of coordination complex with transition metals, mainly tricarbonyl, with the pyridine carboxaldehyde ligand. It is a protei... Read more >
