CEAS provides the Food Industry skills and knowledge for quality control of raw materials and ingredients, product development and studies of consumer preferences.

Thus, techniques have been used to study prototypes of functional ingredients by trained panels and consumer panels, allowing the choice of the prototype with the best sensory characteristics and greater acceptance by consumers, benchmark studies of cereals by sensory profiling, deconstruction of commercial flavors or the introduction of new categories in the dairy market.

Food Industry find in the CEAS capabilities for chemical and sensory analysis supported by infrastructure, high technology equipments and a highly specialized team, which added to our Quality Policy, we will increase their competitiveness in domestic and international market through: