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BYU Sensory Lab provides industry experience for food science and nutrition students

BYU Sensory Lab provides industry experience for food science and nutrition students
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The decline in grazing practices threatens the existence of a Basque cheese


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IMAGE: The research group works shoulder to shoulder with small artisan dairies, as well as with the Idiazabal Protected Designation of Origin and producer associations.
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Credit: Lactiker / UPV/EHU
The multidisciplinary research group Lactiker - Quality and Safety of Foods from Animal Origin, which is attached to the University of the Basque Country (UPV/EHU), is working on (among other things) characterising the biochemical, microbiological and technological processes involved in cheese manufacturing that have a direct impact on its technological, nutritional and sensory quality, as well as on its food safety status. The aim is to provide the cheesemaking industry with the information it requires to ensure safe, high-quality products. ....

Luis Javierr Barron , University Of The Basque Country , Sensory Laboratory , Animal Origin , Basque Country , Idiazabal Protected Designation , Luis Javier , Protected Designation , Ane Aldalur , பல்கலைக்கழகம் ஆஃப் தி பசியூ நாடு , உணர்ச்சி ஆய்வகம் , விலங்கு ஆரிஜிந் , பசியூ நாடு , லூயிஸ் ஜேவியர் , ப்ரொடெக்டெட் பதவி ,