Nancy Graveline

Image Nancy Graveline
Sensory Evaluation Services Manager

Offering businesses and research teams a comprehensive (all-inclusive!) service for obtaining valuable sensory data that meet requesters’ expectations.

Thanks to our expertise, knowledge and facilities, all the necessary steps can be performed: standardization, preparing samples, recruiting and training participants, conducting sensory tests (difference, profile/description, comparison, etc.) and analyzing results. At the end of each project, we provide a report and discuss the results with the requester.

We use specialized software to collect sensory data and carry out the corresponding analyses. We also have a fully equipped room to train participants.

This service can meet your needs in terms of training for your work team and information about your food products.

Through Industry Services at the Saint-Hyacinthe Research and Development Centre, accessing our services is easy. You can reach us by telephone or email or see us in person. You may not even need to travel to our premises.

Please contact us if you have any questions.

We look forward to meeting with you.

Nancy Graveline

Current research and/or projects

Projects that are constantly changing and highly variable: dairy products, maple products, meat, vegetables, etc.

  • The service has extensive experience in training judges.
  • The service’s regular activities also include offering basic workshops on sensory evaluation.

Research and/or project statements

  • Heavily involved in the development of the Flavour Wheel for Maple Products, in collaboration with Centre ACER, 2004.
  • 2019: Unlocking the potential of insects as a source of healthy and high‑quality food ingredients.

Professional activities / interests

  • Participation in the “Innovateurs à l’école” school innovation program: facilitation of sensory workshops on odours for elementary school students.
  • Jury member for the Caseus contest: selection of the best Quebec cheeses.

Education and awards

Education:

  • BSc in Dietetics from McGill University, 1993
  • Applied Sensory and Consumer Science Certificate, University of California (UC Davis Extension), 2013

Awards:

  • Received from IICA in 2001 for a four-week grant to Mexico: Planning of experiments for a comparative study of sensory profiles of pasteurized honey in Mexico, Argentina (ITA) and Canada.

International experience and/or work

  • CECI grant in 1993 for an introductory international cooperation program for youth: eight-week trip to Nepal to teach women about nutrition.

Key publications

  1. Cottica, S.M., Sabik, H., Antoine, C., Fortin, J., Graveline, N., Visentainer, J.V., Britten, M. (2015). Characterization of Canadian propolis fractions obtained from two-step sequential extraction, 60(1), 609-614. http://dx.doi.org/10.1016/j.lwt.2014.08.045

    2015 - View publication details

Research facility

3600 Casavant Boulevard West
Saint-Hyacinthe, QC J2S 8E3
Canada

Language

English
French

Other languages

Espagnol de base