This
laboratory was established in 2013 with the aim of developing and engineering
food products formulation tailored to the needs of consumers as well as
developing sensory evaluation techniques for producing healthy and high quality
products. Teaching new sensory assessment methods to industrial units and
researchers is among the services provided to applicants in this lab. In view
of the approach of the Research Institute of Food Science and Technology that
is providing optimal services to industrial units and collecting the latest
equipment of the world, it is anticipated that the laboratory of formulation
and sensory evaluation will become the only standard and scientific reference
laboratory of Iran for the development of new food products. Formulation
development in cocoa and confectionery products (various types of chocolate,
toffee, gummy candy, jelly, chewing gum, desserts and creams. etc.), dried
fruits and nuts, fruit and cereal based snacks, flour products (cakes and
cookies.etc ) and dairy products are the research priorities of this laboratory.