Activity aimed at the detailed sensorial characterization of new apple selections, comparing them with some reference cultivars.
Optimization of the cheese evaluation system supported by the expert jury with a descriptive panel.
The Sensory Lab is on the ground floor of the Palazzo della Ricerca e della Conoscenza (PRC) of the Research and Innovation Centre (CRI) at the Edmund Mach Foundation.
Tel. +39 0461 615320 / +39 0461 6153188 laboratorio.sensoriale@fmach.it