Italy hosts sensory analysis training for honey and agrifood products

Various sensory analysis training courses are being organized in Italy to enhance expertise in the agrifood sector.

In L'Aquila, a four-day intensive course on the sensory analysis of honey will take place from October 15 to 18. Led by biologist Lucia Piana, the program aims to teach the technical and practical skills required to recognize the aromas, colors, and flavors of honey. The initiative is part of the L'Aquila Italian Capital of Culture events and is designed to prepare participants for potential roles on national honey competition juries.

Additionally, a course titled ‘Sensory Intelligence – Transforming Taste into Emotion’ is scheduled for October 2 in Nepi. This session focuses on tomatoes and related agrifood products, teaching professionals how to design sensory experiences that use storytelling and multi-sensory approaches to communicate product quality and identity.