PANEL APPLE

The activity of the Apple Panel began in 2010. The goal is the description of the sensory profile of apples. New candidates wishing to participate in the panel activity are welcome during each new apple season, which starts in August/September and ends in January/February. Each year the panel performs some training sessions in order to become familiar with the sensory methods. Under the guidance of the panel leader, the judges are involved in the development of the sensory vocabulary for the description and evaluation of the intensity of the sensory properties of the apple.

The sensory analyzes are conducted in the FEM Sensory Laboratory on a weekly basis, with the samples presented anonymously to avoid any possible influence linked to the recognition of the apple variety in evaluation.

Over the last few years, more than 110 samples have been evaluated, corresponding to more than 25 commercial varieties and new FEM selections. New samples will be evaluated during the next seasons.

PANEL GRANA

The activity of the Grana Panel began in 2017. The aims is to control the sensorial quality of the forms produced by the Trentingrana cheese-making dairies.

The project will last three years and will include a research line to develop an innovative and integrated system for the control and improvement of the quality of the Trentingrana that will complement the sensorial assessments with innovative instrumental analyzes.

The 2018-2019 activity foresees the systematic analysis of the production of Trentingrana 2017 that will be performed by a Quality Jury composed of expert judges, carefully trained, with the experience gained in the 2017-2018 vintage.