We successfully conducted our 2nd Sensory Evaluation Workshop of Novel Processed Foods at the experimental kitchen of our esteemed partner, CIHEAM Chania.
A total of 9 newly developed novel processed foods, incorporating our underutilized crops, were meticulously prepared and blind tasted by 30 professional tasters, including nutritionists and food chemists.
The recipes and methodology for this process were generously provided by the research team of CAPNUTRA.
We express our sincere gratitude to all the participants for their valuable time and willingness to be a part of our workshop
