This autumn we have the pleasure of a visit from Iñaki Etaio, who is lecturer and researcher at the University of the Basque Country (UPV/EHU). He works at LASEHU (the sensory lab of UPV/EHU). He has a Ph.D in Food Science and Technolog. His main focus has been on descriptive analysis and sensory quality control on wine, cheese and meat, but he has also started with consumer acceptability of different products.
During his stay, he will among other things work on data analysis on sensory data from lamb meat samples sold in the Basque Country, and relating the sensory properties to other data types characterising the meat, such as textural data, together with different people in our group. He also aims at achieving more training in statistics in particular on experimental design, analysis of consumer and sensory data. We will enjoy his stay, and look forward to fruitful collaborations.
Agriculture in the Basque Country