PAN Olsztyn

During September and November 2011, Greg participated in the development of a new product, specific for Wallis country of Switzerland. His role during the stay was to improve the recipe of the ice cream made from apricot puree, saffron and alcohol, called Petit Arvigne and to prepare the final product which was shown during Angua on Ecothrophelia – world famous food contest. The subsequent objective of his secondment was to perform a melting test for the prepared ice cream products such as Apricot ice cream. Another aim constituted the participation in the organization of a sensory consumer test during which the consumers evaluated the ice cream samples on the hedonic scale and answered a simple questionnaire. The final task was connected with the participation in the panel expert sensory training with 18 people who were involved in the recognition of a basic test and learning on the identification of some smells.