The GICA organized in collaboration with the Project for Market Access of Typical Agrofood Products (PAMPAT 2) a training session entitled “The methods of sensory analysis of dried tomato’’.

The objective of the training is to characterize this Tunisian product and determine its unique selling proposition.

Two days of theoretical and practical training were conducted by Ms. Karima Gabsi, expert in quality and food safety, in the laboratory of sensory analysis “Eurosensolab”.

 

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