Research: Analysis of psychological variables involved in olive oil tasting

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The Department of Agriculture, Livestock, Fisheries, Food and Environment and the Foundation of the Rovira i Virgili University (URV) in Tarragona of Spain have signed a collaboration agreement for the project “Analysis of psychological variables involved in olive oil tasting.”

The objective of this project is to optimize the process of olive oil tasting to identify areas for improvement in the psychological processes that take place during the tasting.

The official panel of virgin olive oil tasters oil in Catalonia, the Department of Agriculture and the research group Metolo, from URV are involved in this project.

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