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Students Evaluated Sensory Properties of Chewing Gum with Stevia

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.