As part of the WasteBridge project, participants in the sensory evaluation, evaluated innovative food products developed from fruit and vegetable processing by-products. The assessment focused on four key sensory properties:
👀 Appearance
🖐️ Texture
👃 Odor
👄 Taste
The results of the sensory evaluation are helping us develop sustainable food products that people will enjoy while supporting the transition to a circular bioeconomy.
📢Don’t waste good taste. Turn waste into value. 🌍✨
#DontWasteGoodTaste #FoodInnovation #SensoryAnalysis #FoodWaste #Sustainability #CircularBioeconomy #ZeroWaste#fondzanauku #WasteBridge #prisma
