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Sensory analysis and consumers acceptance of innovative and novel food products

TOPICS

topic_1.3.1_(ia)_–2025_transforming_mediterranean_food_systems:_empowering_consumers_for_sustainable_diets | topic_2.3.1-2025_towards_a_plant-based_alternative_protein_products_transition_in_the_mediterranean_region

KEYWORDS

Sensory evaluation, Consumer science, innovative food products, instrumental evaluation of food

REMARKS

ORGANIZATION

University of Gastronomic Sciences of Pollenzo

TYPE OF ORGANIZATION

secondary_or_higher_education_establishment

COUNTRY

-1

contact person

Luisa Torri

[email protected]

NAVIGATION PRIMA / Sensory analysis and consumers acceptance of innovative and novel food products

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