ACG 150

The Center of Excellence in Food, Tourism and Leisure (CoEFTL) organized a “blind” taste test survey, where 72 participants had the opportunity to try four new fish products (sea bass fillets) and give a sensory evaluation on a small questionnaire.

The minimally processed, value-added products from European sea bass were the outcome of the Project carried out by the University of Thessaly and Kefalonia Fisheries in the framework of a General Secretariat for Research and Innovation (ΓΓΕΚ) and a European Structural and Investment Funds Project (ΕΣΠΑ), under the auspices of EU.

CoEFTL proudly joined this project, testing the fish prototypes from a sensory and willingness-to-try perspective. The collaboration among these three organizations comprises an excellent example of private/public academia/industry collaboration.