The sensory laboratory in recent years has been involved in several research projects and popular activities. The most significant projects are highlighted in the list below:
• The Pezzata Rossa in Friuli Venezia Giulia: process and product innovation to develop the quality meat supply chain. PSR funding 2014-2020 - Rural Development Program of the Friuli Venezia Giulia Region. Type of intervention 16.2.1. Creation of poles or networks for the development of business chain innovation projects.
• "TOP Value" Project: The added value of the mountain product, Interreg V-A Italy-Österreich 2014-2020 Program, call 2016, Specific Objective 4 - Protection and enhancement of natural and cultural heritage
• "Rose of the Isonzo" project. Measure 16.2, of the PSR RAFVG 2014/2020
• Collaboration between Italy and South Korea for the development of sensory analysis applied to cheeses. For more information click here
• Italian Taste Project (http://www.it-taste.it/ ) of SISS
• Effect of dietary integration with different tannins on the content of box and indole and on the sensory profile of fat and lamb
• Goat cheese Evaluation production in Friuli Venezia Giulia Region. Sensory profile and consumer preferences for caciotta cheese made with commercial and autochthonous starters.
• Valorization of the Italian Simmental meat chain in Friuli Venezia Giulia Region
• Sensory profile and consumer preferences for Montasio DOP-PDM cheese with different ripening time
• Valorization and certification of mountain food products (Montasio Cheese)
• Innovation in rainbow trout farming for improving product quality and environmental sustainability. Sensory profile of fish fillets and fish burgers, consumer test on trout fillets
• Sensory profile and consumer preferences for goat meat
• Applicable requirements and perceived typicality of dry cured ham
• Valorization strategies and qualitative characteristics of Friulan ricotta cheese
• Sensory characteristics of veal from different suppliers and consumer preferences
- Enhancement of semi-wild breeding products of heavy pigs in multi-functional farms. Sensory profile of raw hams obtained from pigs of Cinta Senese, Mora Romagnola, and industrial hybrid pig. Consumer test on salami with artisanal and industrial processing (ERSA Project)
• Sensory profile of KRAŠKI PRŠUT (Prosciutto from Carso area located close to the Slovenian border)
• Efficiency, quality and innovation in organic livestock farming. Perceived quality of chicken meat, pecorino cheese, beef
• Innovation and optimization in the typical raw ham industry. Characteristics of San Daniele ham in relation to pig genetic type
• Alpine network for sheep and goat promotion for sustainable territory development