Sensory characterization of UHT milk
Among the objectives of the INTAQT project is the assessment of the sensory evaluation of… Read more »
We are thrilled to announce the release of INTAQT’s 4th Newsletter!
Packed with insightful updates, engaging articles, and the latest scientific research. Within the pages of our latest Newsletter, you’ll discover the remarkable progress made by INTAQT project, highlighting our commitment to advancing innovation within food quality assessment and authentication.
Don’t miss out on the opportunity to stay informed and engaged with INTAQT’s work.
You can read the latest edition of our Newsletter here and be sure to receive future updates directly to your inbox by clicking here.
Join us on this journey towards a more sustainable and transparent food system – together, we can make a difference!
Among the objectives of the INTAQT project is the assessment of the sensory evaluation of… Read more »
The INTAQT project is based on a participatory approach. In fact, for the entire length… Read more »
One of the aims of the INTAQT project is to assess the relationship between the… Read more »