Department of Food & Nutritional Sciences (FOST) at the University of Central Punjab (UCP) organized an engaging Sensory Evaluation Activity in collaboration with Doehler Pakistan and Aiman Foods & Beverages under the domain of Product Development and Sensory Evaluation on October 30, 2025. The session provided students with valuable hands-on learning in sensory analysis, product testing, and innovation processes. Participants explored the scientific methods used to assess flavor, texture, aroma, and appearance, gaining practical insights into consumer-oriented product development.
