Held at Hacettepe University Food and Innovation Summitoffered an inspiring environment to meet young people who will shape the future of the food industry. We had the opportunity to come together with bright and promising students of Hacettepe University and discover together the journey of olive oil from production to table.
The Story and Sensory Quality of Olive Oil
Within the scope of the event;
- Historical development of olive oil,
- Production processes and quality criteria,
- Cold pressing method and polyphenol value,
- Professional olive oil tasting and sensory analysis techniques
We shared a comprehensive post about it.
What we do with students olive oil tasting, It offered the opportunity to experience in practice how aromatic profiles are distinguished and the criteria by which sensory quality is evaluated.
The Curiosity of Young People is the Greatest Inspiration
The energy, curiosity and questioning approach of the young people made this meeting much more meaningful. Their excitement was the most valuable reward of this journey. Sharing knowledge with the new generation who are preparing to produce in the field of food science and innovation inspired me again.
For this valuable organization, Hacettepe Food Community I would like to express my sincere gratitude to all students. He believes that knowledge grows as it is shared; I hope to come together at many more meetings in the field of food and innovation.