Food and Nutrition Research Institute

Sensory Evaluation Laboratory

(FNRI-SEL)

Entry for 2016 Annual Report

Sensory Evaluation is a scientific approach that gathers information about product

sensory characteristics, consumer perception and their decision-making process.
Measuring characteristics of food as perceived by the human senses can be
tedious and prone to human variations.

The Food and Nutrition Research Institute Sensory Evaluation Laboratory (FNRI-
SEL) follows international standard for laboratory competence like ISO
17025:2005 for its administrative and technical operation. The facilities are
designed with controlled lighting, color and noise interferences to encourage
attentiveness and minimize bias.

FNRI simplified the processes for researchers performing product and recipe
development by employing ICT-enabled system called enhanced Sensory
Evaluation Laboratory (eSEL) software. eSEL is a computer-based application
that offers convenient, efficient, timesaving and science-based assessment of
product’s sensory characteristics and consumer preference.

Prepared by:

CLAIRE S. MALIBIRAN
SRS II

Noted by:

JOYCE R. TOBIAS
Supervising Sc. Research Sp., FRDG