The Food Analysis Technology Center “OISHISA KAGAKUKAN” strives to visualize human senses.

OISHISA KAGAKUKAN explores the perception of palatability from both sensorial and scientific viewpoints.

As consumers demand for alternative flavors expands, it is increasingly important to understand why food is considered delicious from an objective standpoint using scientific investigation and data. “OISHISA KAGAKUKAN”is a presentation room where we can discuss the concept of flavor, texture, the sense of using cosmetics, and so on with customers.

OISHISA KAGAKUKAN is engaged in visualizing human senses.

How are they different?

Preferences vary from person to person. Products have been segmented in recent years according to various tastes. OISHISA KAGAKUKAN is a space for our customers to consider how individual tastes differ.

Human senses are most important

OISHISA KAGAKUKAN values the human senses. Consideration must be given to whether analytical instruments accurately capture sensations that people actually feel. OISHISA KAGAKUKAN uses a variety of statistical analytical methods to integrate human senses and instrumental analytical data.

Visualize product features

Instrumental analysis and human senses can be combined in performing analysis to display a product map indicating the features of products. This allows us to exchange opinions on taste, smell and texture of food and how it feels to use cosmetics with customers on a more in-depth level.

Facilities of OISHISA KAGAKUKAN

Presentation room

A presentation room for discussing with customers the “why” of tasty and comfort.

Analysis room

An analysis space lined with various equipment. Scientifically analyze and evaluate food and cosmetics from a variety of angles.

Examples of tests and analysis

Comparison of component dispersion for custard cream

If the custard’s component dispersion varies, the richness will seem different!