1. Analysing Food Products

2. Quantitative analysis
Weight: digital scales are used to compare the weight of two products
Volume: measuring the volume of some food is to use a graduated measuring jug
Size: height or circumference are measured to compare either the product before and after cooking, or to compare different products with each other. The size can be measured via a ruler or tape measure

3. Colour: compute technology enables companies to make accurate colour comparisons between products. A five-point colour gradation scale can be used e.g. Very pale-> very dark
Viscosity: flow test to measure the viscosity of products e.g. Mayonnaise and oil
Chemical analysis: calculating the nutrients in a food product.

4. Qualitative analysis
Appearance: colour, shape, size and surface texture.
Aroma: chemicals are released from food in order for us to smell them, in which they evaporate into the air and are breathed through the nose
Flavour: sweet, sour, bitter, salty and umami ( savoury )
Texture: appearance and mouth feel

5. Sensory analysis tests
Preference Tests: try to establish how much or little a tester liked or disliked a given product e.g. Rating food 1-10, describing food and using facial descriptors
Difference tests: determine whether consumers can tell the difference between samples of food e.g. Triangle test and two-out-of-five tests
Profiling tests: detailed description of the sensory properties of the product
E.g. Trained tasters will complete a profile or descriptive tests