The laboratory of sensory analysis of the Culinary Center of the Moscow State University has no analogues in Ukraine. This is a modern strategic division of the Company, which took a course to update and create its own segment of the culinary products market.

The main functions of the created sensory analysis laboratory:

• Evaluation of organoleptic indicators of raw materials and finished food products.
• Solving technological problems and improving products, developing new recipes.
• Analysis of innovative products created with the help of the R&D center.
• Conducting marketing research of consumer preferences of existing products on the market in order to establish advantages and disadvantages.
• Conducting marketing research of consumer preferences of products that are introduced to the market for the purpose of rational use of investments in production.