Request for Proposal
Status: RFP is Closed

Objective Sensory Assessment

Request Number
Due Date
Nov 17, 2018
Program Manager


Joint Development, Supply Agreement, Technology Acquisition, Technology Licensing, To Be Negotiated

Opportunity to partner with a global food producer


Phase 1 – Evaluation of proposed technologies: Q4 2018
Phase 2 – On-site demonstrations: late 2018 / early 2019


All financial details to be determined jointly with the client, based on proposed technology, its readiness and type of relationship sought

RFP was closed on
Nov 2018

RFP Title


Objective Sensory Assessment
RFP Description

NineSigma, on behalf of a global food producer, invites proposals for technology to evaluate the sensory characteristics of foods. The client wishes to quantify the customer’s sensory experiences when consuming the client’s products.


NineSigma’s client produces a variety of food products across the globe. At the client’s primary research facility, the research and development team would like to better understand the customer’s sensory reactions including:

  • Taste
  • Smell
  • Mouthfeel

To accomplish this goal, the client needs state-of-the-art sensors and systems that can reliably provide scientific data related to the consumer’s likely sensory experience.

Technologies which can analyze parameters in solids (such as meats and baked goods), liquids (such as fruit drinks) and semi-solids (such as ice cream) are highly sought. Technologies which can automatically compare/contrast different samples or that can quantify sensory experience for multiple food products (such as solids/semi-solids or semi-solids/liquids) are desirable.

Anticipated Project Phases or Project Plan
Phase 1 – Evaluation of proposals

  • Q4 2018

Phase 2 – Demonstration of technologies

  • Late 2018 or early 2019
  • Conducted at proposer’s location

Criteria for Moving from Phase 1 to Phase 2
Client will consider for advancement an approach that meets performance criteria with acceptable economics and pathway to commercialization.

Key Success Criteria

The successful technology will:

  • Obtain quantitative data related to one or more of the following:
    • Moisture content
    • Oil content
    • Aroma
    • Mouthfeel
    • Taste / Flavor profile
  • Provide data for:
    • Solids such as:
      • Meats
      • Fried potatoes
      • Baked sweet goods
      • Breads / buns
    • Liquids:
      • Fruit drinks
      • Brewed coffee
      • Brewed tea
    • Semi-solids:
      • Ice Cream
      • Ice cream-based beverages
Possible Approaches

Possible approaches might include, but are not limited to:

  • Technologies adapted from other industries:
    • Cosmetics
    • Pharma
    • Animal care
    • Personal care products
    • Textiles
  • Novel technologies developed for food science applications
  • Technologies which can mimic the chewing process
    • Must be able to provide quantifiable data on parameters such as:
      • Pressure
      • Texture
  • Electronic noses
  • Electronic tongues
  • Individual sensors to detect:
    • Sweetness
    • Sourness
    • Saltiness
    • Bitterness
    • Savoriness
Approaches not of Interest

The following approaches are not of interest:

  • Technologies that do not provide quantitative data
  • Technologies that are not compatible with food products
Items to be Submitted

Your response should address the following:

  • Non-confidential description of proposed technology and working principle
  • Availability of technical data including:
    • Parameter(s) measured
    • Measurement time
    • Equipment footprint
    • Previous applications
    • Accuracy
  • Technical maturity of the approach (concept, reduced to practice, prototype, ready to commercialize, ready to implement, commercialized)
  • Pathway to commercial scale including timing, estimated budget, and capacity for manufacture
  • Estimated unit cost of technology
  • Position on intellectual property including patent references
  • Desired relationship with sponsor
  • Team description and related experience
Preferred Collaboration Types
Area of Interest