Founded in 1872 in France, Biospringer is a historical key player and global producer of yeast extract and derived ingredients from yeast. Biospringer aims to bring taste and pleasure by providing a unique range of yeast extracts and derived yeast products, from dried yeast to natural flavors and more, to the food and beverage industry.
Sensory analysis at Biospringer by Lesaffre
What is sensory analysis concretely?
The science of sensory analysis is understanding how people perceive products through the 5 senses: sight, hearing, touch, smell and of course, taste. This is a widely used method appealing to a wide range of areas.
At Biospringer by Lesaffre, we use this science to understand the taste and impact that our natural yeast ingredients will have on final products. This knowledge is key to help our customers finding the best solutions to their specific needs.
The Sensory Lab, a place dedicated to sensory analysis
With the construction of our new Sensory Lab, we are now equipped with the latest technology to carry out the various tests in the most efficient way.
Based in Maisons Alfort (94), the lab features 12 retractable cubicles with washbasins, red and green lights to avoid differences in appearance, and rapid air renewal to avoid odor accumulation, ensuring optimal comfort for our panelists .
A new panel dedicated to food applications
Our new application panel will focus on sensory analysis of food and beverage applications of Biospringer yeast extract ingredients. It will align our sensory analysis more closely with our customers’ needs, expanding our expertise from yeast extract to food applications. Moreover, our knowledge will have tremendous improvement in understanding the sensory properties of our ingredients, which will contribute to our ingredient development and optimizations.
Be part of Biospringer’s new food application panel
Join our expert panel by applying for our Part-Time Sensory Panelist role. You’ll develop your tasting expertise under the guidance of our expert panel leaders, and contribute to sensory analysis across a wide range of food and drinks.
When? Every Tuesday and Thursday either 10h30 – 12h30, or 15h to 17h (the exact hours will be decided based on the availability of panelists, once decided, it will be the same timeslot for all panelists during one year).
Where? Sensory lab of Biospringer by Lesaffre, 103 Rue Jean Jaurès, 94700 Maisons-Alfort.
Pay: 10 € / hour, paid every three months. Other benefits: welcome gifts, and gifts before or after Christmas and summer breaks.
For who?
· Aged above 18.
· Have no diet restrictions.
· Have no food allergens.
· Non-smokers are preferred.
· Good sensory acuity relating to smell and taste: we assess this at the onsite interview on October 1st or 2nd, 2024. The test will take 45min, you will receive 20 € compensation for your travel and participation.
· Can articulate yourselves in fluent French in front of others.
Fill in the form below to apply to our food application panel