Flavor is the most important feature of food products and the key for making and then repeating purchase decisions. During the science gig You will get a more detailed overview and hands-on experience in the field of sensory and flavor science. How our senses work? What is the difference between odor and aroma? Who is sensory assessor?
REGISTRATION needed: http://bit.ly/2E7HWNc
WHAT: Science Gig: the field of sensory and flavor science
WHEN: 28.02.2018 at 16.00
WHERE: Akadeemia tee 15A, Tallinn
HOW MUCH: Free 🙂
WHO: International Students
ORGANIZERS: Estonian Research Council in cooperation with the Center of Food and Fermentation Technologies
The 21st century biological science and entrepreneurship meet in the Center of Food and Fermentation Technologies (CFFT). CFFT is an R&D company based on extensive use of modern analytical methods, systems biology and synthetic biology principles, aiming at development and introduction of innovative food and fermentation technologies.
Currently the center has a state-of-the-art laboratory, highly qualified personnel and necessary know–how. The center deals with research projects of biotechnology as well as food technology. Biotechnology and food technology-based R&D are very closely related in CFFT via the use of so–called ‘omics’ methods and in-depth knowledge and understanding of molecules and their behavior.
This event is supported by Estonian Research Council through European Union Regional Development Fund.