[mk_page_section bg_image=”https:\/\/www.nsfinternational.eu\/wp-content\/uploads\/2018\/09\/fqc-pics.jpg” bg_position=”center center” bg_repeat=”no-repeat” bg_stretch=”true” adaptive_height=”true” max_height=”300″ min_height=”90″ margin_bottom=”10″ sidebar=”sidebar-1″][vc_column][\/vc_column][\/mk_page_section][vc_row][vc_column][vc_column_text margin_bottom=”12″ css=”.vc_custom_1535016814219{margin-bottom: 0px !important;}”][\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][mk_fancy_title tag_name=”h1″ size=”” line_height=”” letter_spacing=”” margin_top=”” margin_bottom=”” font_family=”none”]Analiza senzoriala si testarea consumatorilor[\/mk_fancy_title][\/vc_column][\/vc_row][vc_row][vc_column width=”2\/3″][vc_column_text css=”.vc_custom_1759501630020{margin-bottom: 0px !important;}”]Analiza senzorial\u0103 este o metod\u0103 \u0219tiin\u021bific\u0103 de evaluare a calit\u0103\u021bii alimentelor prin intermediul percep\u021biei umane. Ea ajut\u0103 la \u00een\u021belegerea \u0219i interpretarea a\u0219tept\u0103rilor consumatorilor cu privire la un produs \u0219i poate fi un instrument-cheie \u00een strategia de marketing \u0219i dezvoltarea de produse.<\/p>\n

Ce oferim noi:<\/h2>\n
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Analiza percep\u021biei consumatorilor:\u00a0<\/strong>exper\u021bii no\u0219tri v\u0103 vor ajuta s\u0103 \u00een\u021belege\u021bi cum percep consumatorii produsele dumneavoastr\u0103. Vom analiza rezultatele \u0219i v\u0103 vom oferi orient\u0103ri pentru \u00eembun\u0103t\u0103\u021birea caracteristicilor senzoriale, pentru a v\u0103 face produsele mai atractive pentru utilizatorul final.<\/li>\n
Inovare \u0219i avantaj competitiv:\u00a0<\/strong>testarea senzorial\u0103 v\u0103 va ghida c\u0103tre solu\u021biile de inovare potrivite, astfel \u00eenc\u00e2t s\u0103 fi\u021bi \u00eentotdeauna cu un pas \u00eenaintea concuren\u021bei. V\u0103 vom ajuta s\u0103 identifica\u021bi noi oportunit\u0103\u021bi de dezvoltare \u0219i s\u0103 \u00eembun\u0103t\u0103\u021bi\u021bi produsele existente.<\/li>\n
<\/li>\n<\/ul>\n
Laboratorul de analiz\u0103 senzorial\u0103<\/h2>\n
Laboratorul nostru\u00a0 este proiectat \u00een conformitate cu standardul interna\u021bional ISO 8589 \u2013 Analiza senzorial\u0103. Orient\u0103ri generale pentru proiectarea instala\u021biilor de testare. \u00a0Avem 12 cabine individuale de degustare \u00een care testele sunt efectuate \u00een condi\u021bii standardizate. Acest lucru asigur\u0103 obiectivitatea \u0219i acurate\u021bea rezultatelor.<\/p>\n
Obiectivele testelor senzoriale<\/h2>\n
Cu ajutorul analizelor senzoriale v\u0103 putem ajuta \u00een:<\/p>\n
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Inovarea \u0219i dezvoltarea produselor:\u00a0<\/strong>studierea obiceiurilor, preferin\u021belor \u0219i a\u0219tept\u0103rilor consumatorilor cu privire la produs. Aceasta include analiza caracteristicilor de gust \u0219i arom\u0103, a texturii \u0219i a aspectelor vizuale.<\/li>\n
Pozi\u021bionare concuren\u021bial\u0103:\u00a0<\/strong>compararea produsului dvs. cu produsele concuren\u021bilor de pe pia\u021b\u0103. V\u0103 vom ajuta s\u0103 \u00een\u021belege\u021bi cum este perceput produsul dvs. \u00een compara\u021bie cu produsele referent \u0219i care sunt punctele sale forte \u0219i slabe.<\/li>\n
Dezvoltarea unui produs pentru un anumit grup-\u021bint\u0103:\u00a0<\/strong>adaptarea unui produs pentru un anumit grup de consumatori prin efectuarea de studii de consum cu evaluatori preselecta\u021bi \u00een func\u021bie de criterii stabilite, cum ar fi sexul, v\u00e2rsta, statutul social, regimul alimentar specific etc.<\/li>\n
Consecven\u021ba calit\u0103\u021bii:\u00a0<\/strong>asigurarea calit\u0103\u021bii atunci c\u00e2nd se fac schimb\u0103ri \u00een procesul de produc\u021bie. V\u0103 vom ajuta s\u0103 valida\u021bi conformitatea produselor cu specifica\u021biile tehnice \u0219i s\u0103 men\u021bine\u021bi un nivel ridicat de calitate.<\/li>\n<\/ul>\n
Tipuri de analize<\/h2>\n
Utiliz\u0103m metodologii bazate pe standarde ISO recunoscute la nivel interna\u021bional:<\/p>\n
\n
Testul triunghiului:\u00a0<\/strong>o metod\u0103 de comparare a trei probe, dintre care dou\u0103 sunt identice, iar a treia este diferit\u0103. Scopul este de a determina dac\u0103 exist\u0103 o diferen\u021b\u0103 semnificativ\u0103 \u00eentre probe.<\/li>\n
Profil senzorial:\u00a0<\/strong>analiza detaliat\u0103 a caracteristicilor de gust \u0219i arom\u0103 ale produsului.<\/li>\n
Clasificare:\u00a0<\/strong>Clasificarea probelor \u00een func\u021bie de criterii definite sau clasificarea \u00een func\u021bie de preferin\u021be.<\/li>\n
Ergonomia \u0219i designul ambalajului:\u00a0<\/strong>evaluarea confortului \u0219i atractivit\u0103\u021bii ambalajului.<\/li>\n<\/ul>\n
Categorii de produse<\/h2>\n
\n
Produse alimentare:\u00a0<\/strong>toate tipurile de produse alimentare.<\/li>\n
B\u0103uturi:\u00a0<\/strong>B\u0103uturi alcoolice \u0219i non-alcoolice.<\/li>\n
Ambalaje:\u00a0<\/strong>Ergonomia \u0219i designul ambalajelor pentru diferite produse.<\/li>\n
Produse de \u00eengrijire personal\u0103:\u00a0<\/strong>produse cosmetice \u0219i de igien\u0103.<\/li>\n
Hran\u0103 de animale<\/strong><\/li>\n
Produse de cur\u0103\u021benie<\/strong><\/li>\n
Birotic\u0103 \u0219i papet\u0103rie<\/strong><\/li>\n<\/ul>\n[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_row_inner][vc_column_inner css=”.vc_custom_1535374094031{border-right-width: 2px !important;background-color: #f1f2f2 !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-right-color: #e5af38 !important;border-right-style: solid !important;}”][mk_fancy_title tag_name=”h4″ size=”” line_height=”” letter_spacing=”” margin_top=”” margin_bottom=”” font_family=”none”]Lua\u021bi leg\u0103tura cu unul dintre exper\u021bii no\u0219tri:[\/mk_fancy_title]\n
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