MEASUREMENTS OF QUALITY AND SAFETY PROPERTIES OF FOODS-SENSORY ANALYSES

Ref.No: 62253100
Start date: 01.11.2008
End date: 31.10.2018
Approval date: 20.03.2009
Department: CHEMICAL ENGINEERING
Sector: SYNTHESIS AND DEVELOPMENT OF INDUSTRIAL PROCESSES
Financier: ΠΛΑΙΣΙΟ, VIOMIHANIES TROFIMON
Budget: 119.000,00 €
Public key: -
Scientific Responsible: Prof. TZIA
Email: tzia@chemeng.ntua.gr
Description: SENSORY EVALUATION IS NECESSARY TO FUNCTION IN THE FOOD INDUSTRY,PARTICULARLY IN THE BISCUITS AND BAKERY PRODUCTS INDUSTRY. IN ORDER TO CARRY OUT SENSORY EVALUATION A CERTAIN METHODOLOGY SHOULD BE APPLIED WHICH RELATED TO THE LABORATORY,ASSESSORS STANDA
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