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EU-FarmBook is an online platform that gathers and shares practical knowledge in agriculture, forestry, and broader rural development. All content is provided by research and innovation projects funded by the European Union. Learn more about this project on our website.

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Funded by the European Union

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or European Commission. Neither the European Union nor the European Commission can be held responsible for them.

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    611 results

      Final Report on Black Truffle Sensory Evaluation Workshops in Castilla y León

      document
      Dec 23, 2024
      -
      GO Tuber Label para el desarrollo de herramientas que favorezcan el mercado de proximidad de la trufa negra.
      CESEFOR

      • black truffle
      • Tuber melanosporum
      • sensory analysis
      • triangular test
      • show cooking
      • gastronomy workshop
      • truffle identification
      • FEADER
      • EU funding
      • Castilla y León

      Berry Breeding via Consumer and Panel Testing | BreedingValue Project

      document
      Jun 30, 2025
      -
      Pre-breeding strategies for obtaining new resilient and added value berries
      Stefano Predieri

      • berry breeding
      • consumer-driven breeding
      • sensory analysis
      • sensory toolkit
      • descriptive analysis
      • temporal dominance of sensations
      • time intensity
      • consumer testing
      • sensory traits
      • panel testing

      Interpanel System for Standardizing Andalusian Olive Oil Tasting Panels

      document
      Dec 09, 2022
      -
      REFERENCE AND HARMONIZATION SYSTEM OF VIRGIN OLIVE OIL TASTING PANELS FROM ANDALUSIA - INTERPANEL
      Salvador Ruiz Plaza

      • aceite oliva virgen extra
      • cata sensorial
      • panel de cata
      • pruebas de comparación
      • sistema digital
      • evaluación sensorial
      • materiales de referencia
      • análisis estadístico
      • COIT20Doc n o15
      • calidad diferenciada
      • armonización sensorial
      • gestión de datos
      • pruebas en línea
      • certificación
      • investigación científica
      • olivar
      • aceite de oliva
      • evaluación de homogeneidad

      Designing On-Farm Demonstrations for Agricultural Innovation

      document
      Jan 06, 2019
      -
      Peer-to-Peer Learning: Accessing Innovation through Demonstration
      The James Hutton Institute

      • on-farm demonstrations
      • knowledge co-creation
      • agricultural innovation
      • sustainable farming
      • farmer-led learning
      • stakeholder engagement
      • practical training
      • Horizon 2020
      • farm resilience
      • demonstration frameworks

      Laboratori regionali di degustazione per la diversificazione dei prodotti MEB

      document
      Feb 01, 2025
      -
      Cereals Diversity for adaptation to climate change (CEREALI RESILIENTI 2.0)
      Alba Pietromarchi+ 1

      • sensory analysis
      • MEB flours
      • climate change adaptation
      • consumer acceptance
      • Tuscan macro-areas
      • bread quality
      • pastries
      • Seed Linked app
      • tasting panels
      • genetic diversity

      FINAL OUTCOMES Phase 5 – Bakery aptitude (2019–2020)

      document
      Dec 31, 2020
      -
      Protection and development of old wheats of Valmarecchia
      Fondazione Valmarecchia

      • Bakery aptitude
      • sensory analysis
      • panel test
      • bread varieties
      • processing technique
      • defects
      • bread structure
      • Gentil Rosso
      • Saragolla
      • Rieti-Verna-Mentana-Terminillo mixture
      • Valmarecchia
      • EIP-AGRI
      • crumb structure
      • flavour
      • crust
      • aroma persistence
      • staling
      • traditional wheat varieties
      • European Union
      • Fondazione Valmarecchia

      Microalgae in Food: Protein and Sensory Evaluation at Next Gen Protein Conference

      slideshow/presentation
      Jun 09, 2023
      -
      MICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE
      Fabio Fanari

      • microalgae
      • food
      • sensory properties
      • color
      • taste
      • odor
      • nutritional
      • Chlorella vulgaris
      • Spirulina
      • Pro Future
      • Horizon Europe
      • food reformulation
      • sustainable protein
      • omega-3
      • CIEDE2000
      • umami
      • off-flavors
      • vegetable cream
      • energy bar
      • regulatory compliance

      Performance data and measurement protocol for Greefa TCF dryer system

      document
      Jan 02, 2022
      -
      Thermochemical fluids in greenhouse farming
      Serena Danesi

      • threesome
      • h2020
      • drying technology
      • thermochemical fluids
      • low-temperature drying
      • sodium hydroxide
      • absorption drying
      • renewable energy
      • nettle leaves
      • ZHAW
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