Time
viernes 27 noviembre, 17h-21 h. Dos pases de acceso al recinto, a las 17h y a las 19h.
Venue
On-line
Food sensory characteristics determine our food preferences and choices, contributing to our nutritional status and health. Taste and smell are our "chemical senses" and are activated by chemical compounds present in food. During this activity we will learn about how they work and how through scientific research the sensory properties of food can be improved to have enjoyable, nutritional and healthy foods.
Reservation required starting november 16 at 09:00
