The design and improvement of products and processes often calls for experi
ments where several response variables are analyzed simultaneously. Frequen
tly, some of these variables are sensory attributes that can only be measur
ed subjectively, through sensory evaluation panels or using expert opinion.
In this paper we apply a multiresponse optimization procedure presented in
Fogliatto and Albin 1997, to optimize a military food product where 24 sen
sory attributes are evaluated through descriptive analysis techniques. Our
objective is to select the best design and operating control factors consid
ering all attributes simultaneously.