The Actia Sensorialis network brings together stakeholders from the Actia centres, from research and from higher education, on the issue of consumers’ food choices and the role of “taste” in these choices.



It looks at consumers’ decisions, at the role of appearance, taste and smell in the percepton of the overall quality of food, and at the mechanisms behind the choosing these products.  Ultimately, it’s about helping consumers move towards more sustainable diets and updating our methods of analysis for a better understanding of these complex mechanisms.



This network also aims to promote the emergence of collaborative projects between its partners and public/private players, and to help improve technical agri-food institutes’ understanding of and methodology for consumer studies and sensory evaluation, with a view to helping food manufacturers.

The implementation of tools and projects to contribute to a better understanding of the mechanisms behind consumer choices and a consideration of the role of appearance, taste and smell, among others, in these choices.



The creation of tools and documents to promote a better understanding of the theory and practice of sensory evaluation:


- “Good practices for sensory evaluation”, a practical guide published by Actia in 2014.


- “Food Quality” Mooc, including a part on sensory evaluation, organised by Actia.


- Guidelines for adapting the conditions of sensory evaluations following the Covid-19 pandemic: phase 1 and phase 2.

Active involvement in normalising sensory evaluation with Afnor.