Sensory evaluation is as a scientific discipline used to evoke, measure, analyze and interpret results of those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch and hearing.

Sensory evaluation is one of many activities used to ensure a product meets the local consumer demand. However this technique is hardly used in Mauritius. Competencies are scarce on the local market and no training institution is able to provide courses in this field on the island.

Thirty five members of AMM (ie over 50%) operate in the food industry. The need to acquire competencies in sensory analysis was identified going back to 2014 and was initially discussed by the Food & Allied Group (now Eclosia) and acknowledged by the other members of the AMM.

CRITT Réunion was solicited to assist our local industry to implement sensory analysis techniques.

In depth working sessions were carried out through site visits for assessment of skills and competencies/capabilities to come up with future skill development programmes. In order to encourage sharing of knowledge, an interactive session was organised to allow CRITT to present their services and assess in which way future collaboration could be established.

The main objectives of this programme are to empower local resources to:

• Ensure that products that are being developed will meet customer expectations and criteria
• Anticipate customer demand trends based on sensory analysis results
• Improve existing products
• Reduce product waste by introducing sensory analysis from beginning of product process
• Improve quality control by involving sensory evaluation at all stages of product flow.
• Select the best packaging material for a product based on its reactiveness with food ingredients and compatibility to storage conditions
• Reduce customer complaint by establishing realistic product shelf life

Desired outcome of the project

• Upgrade the skills of Mauritian professionals working in the food industry.
• New competencies acquired will, in turn, allow the food manufacturers to make progress by innovating in a methodical way and proposing products that are adequate to customer expectations through:
• achieving the ideal product formula
• selecting the most suitable production methods
• comparing product characteristics to those of the competitors
• controlling raw material
• optimizing storage
• stabilising product characteristics and conservation