In April, an olive oil tasting/Sensory Evaluation was organised in the framework of the new course “Sensory Analysis of Foods” for students of the 3rd year of the Department of Agricultural Sciences, Biotechnology and Food Science of TEΠAK, Cyprus University of Technology.
They tried some EVOO (Extra Virgin Olive Oils) from Cyprus, Greece and Spain trying to discover the good characteristics in an olive oil, as well some olive oils with defects so they can separate the good from bad olive oil.
Many thanks to their Associate professor at Cyprus University of Technology, Fotis Papadimas for the invitation and Maria Aspri for her valuable help!
Category: Events
