Would you like to participate in a descriptive sensory analysis panel as part of research into plant-based products?

You are invited to join a Descriptive Analysis sensory panel. To participate, you must be residing in Adelaide, be of 18 years of age or over, willing to consume both animal- and plant-based meat and available on a longer term, sometimes ad-hoc panel consensus basis.

Please fill out this form by latest 1/11/23 if you are interested: https://docs.google.com/forms/d/e/1FAIpQLScKnWWKk99yKebgZYgQhUNg0vO9I915IJRS293lYz7EFYp3jg/viewform?vc=0&c=0&w=1&flr=0

The objective of the study will be to analyse a range of food ingredients such as natural flavours, and protein sources to describe the type and intensity of flavours that you perceive in plant-based burgers. In this study you will be consuming animal meat e.g., beef, to establish a reference point, but also plant-based products and one of the plant protein sources included will be soy, meaning there is an allergen risk.

Panellists will first be screened in November with two, 3-hour sessions (those who have done screening before will not need to attend these meetings). During these tasting participants will be tested on their ability to; determine sensory impairment (flavour, odour, and texture); determine sensory acuity; and evaluating potential for describing and communicating sensory perception.


  •  1/11/23, 10:00 – 13:00
  •  2/11/23, 10:00 – 13:00

If you are eligible to participate, panel training (6 x 3 hour sessions) and descriptive analysis (6 x 3 hour sessions) will be held on the following dates, at the Waite Campus, Urrbrae.

Panel training:

  • 8/11/23, 10:00 – 13:00
  • 9/11/23, 10:00 – 13:00
  • 10/11/23, 10:00 – 13:00
  • 22/11/23, 10:00 – 13:00
  • 23/11/23, 10:00 – 13:00
  • 24/11/23, 10:00 – 13:00

Descriptive analysis:

  • 29/11/23, 10:00 – 13:00
  • 30/11/23, 10:00 – 13:00
  • 1/12/23, 10:00 – 13:00
  • 6/12/23, 10:00 – 13:00
  • 7/12/23, 10:00 – 13:00
  • 8/12/23, 10:00 – 13:00

For your time you will be compensated: $33/hr 

Location: Sensory laboratory, Level 4, Wine Innovation Central Building, Waite Campus, The University of Adelaide cnr of Hartley Grove and Paratoo Road, Urrbrae, SA 5064.

To express interest or if you have any questions, please contact Adam Douch on: a1847063@adelaide.edu.au

Kind regards,

Adam John Douch, PhD Student, Food Science, School of Agriculture, Food and Wine,

The study has been approved by the Human Research Ethics Committee at the University of Adelaide (approval number: H-2023-253). 

Pin It on Pinterest

Share This