| Ref.No: | 62253100 |
| Start date: | 01.11.2008 |
| End date: | 31.10.2018 |
| Approval date: | 20.03.2009 |
| Department: | CHEMICAL ENGINEERING |
| Sector: | SYNTHESIS AND DEVELOPMENT OF INDUSTRIAL PROCESSES |
| Financier: | ΠΛΑΙΣΙΟ, VIOMIHANIES TROFIMON |
| Budget: | 119.000,00 € |
| Public key: | - |
| Scientific Responsible: | Prof. TZIA |
| Email: | tzia@chemeng.ntua.gr |
| Description: | SENSORY EVALUATION IS NECESSARY TO FUNCTION IN THE FOOD INDUSTRY,PARTICULARLY IN THE BISCUITS AND BAKERY PRODUCTS INDUSTRY. IN ORDER TO CARRY OUT SENSORY EVALUATION A CERTAIN METHODOLOGY SHOULD BE APPLIED WHICH RELATED TO THE LABORATORY,ASSESSORS STANDA |
