.jpeg)
Students Evaluated Sensory Properties of Chewing Gum with Stevia
Students of “GAST 331_Sensory Evaluation of Food” course have visited Department of Food Engineering, Faculty of Engineering, Akdeniz University. In the food laboratory, the students have received information about how to make a sensory evaluation of newly designed/reformulated food, issues to be considered during sensory analysis, panel design in sensory analysis and so on. Then, they have analyzed sensually chewing gum examples produced with Stevia plant extract.
.jpeg)
.jpeg)
.jpeg)
.jpeg)
.jpeg)
.jpeg)
