You are here

Article is available in full to IFST members and subscribers.

Register on the FST Journal website for free

Click the button to register to FST Journal online for free and gain access to the latest news


If you are an IFST member, please login through the Members Area of the IFST website. 













Chocolate packaging and IFST’s hard working sensory scientists

Share this story: 

The European student food innovation competition, Ecotrophelia, may be finished, but the promotional box of chocolates is still in the office.

These are not just any chocolates, but a selection of dark chocolate arranged in the ideal order for tasting, together with a very wide palette of taste sensations. Guanaja, Manjari, Alpaco, Tainori, Caraibe and Abinao are in front of me along with the map outlining their sensorial notes between 1-4 and force intensity between 1-8. I’m excited since I’m not a supertaster, but I can see which is bitter, acidulous, fruity or nutty. The sensory scientist behind this product just cheered up my day by sharing a bit of their world in the chocolate package...

View the latest digital issue of FS&T or browse the archive


Click here

Become a member of the Institute of Food Science and Technology