Three types of sensory evaluation services ("organoleptic testing") using a recognized panel of scientifically trained and experienced olive oil judges; seal certification available.
On-site training of descriptive analysis panels, QC/QA sensory training, and seminars on sensory evaluation.
We help our clients to maximize their potential by more fully understanding:
To best address the question at hand, Sue Langstaff will assess your goals and help you choose the proper:
Make better business decisions:
Sue Langstaff earned her A.B. degree in Genetics from U.C. Berkeley and her M.S. in Food Science from U.C. Davis, specializing in Sensory Science. Her thesis work was on the sensory and instrumental evaluation of the mouthfeel of beer, and the results were published in the Journal of the American Society of Brewing Chemists and the Journal of the Institute of Brewing. While at U.C. Davis, Sue was a teaching assistant for the class Sensory Evaluation of Wines taught by Ann Noble, developer of the Wine Aroma Wheel.
"Sue is an amazing teacher, organized, professional, helpful, entertaining, and extremely dedicated and hard-working!"
Additionally, Sue has been:
Sue is profiled in the first chapter of Mary Roach's book "Gulp" and lives near the Napa Valley with her husband, Glen, cat, Keiko, and dog, Belle.