Online Sensory Analysis of new Michel & Augustin Product

During the Formulation Course that took place beginning of January 2022, the FIPDes students had the opportunity of discovering a recently new to the market Michel & Augustin product with a sensory analysis. Unfortunately, due to Covid, the course was online, which made the product tasting quite different, but amusing.
François Colomban, from Danone’s R&D, who largely contributed to the product’s development, shared his experience with FIPDes students.
With a presentation of the intricate strategy around the product’s development and an in-depth sensory analysis about the aspect, smell, taste and texture of the product, the students were delighted with this session. They were able to understand the different steps involved in a development project and get ideas of questions to ask themselves for their personal product development projects in Dublin.

- Updated January 2022 -