Participants learnt to distinguish the subtle differences in taste, mouthfeel, and smell of water from different sources. The session helped them understand the descriptive terms used to articulate what they experienced such as: crisp; minerally, earthy, smooth and silky. They were able to appreciate the presence of minerals like calcium, magnesium, and sodium, and how these elements contribute to taste. The water tasting session conducted by Dr. Thashneem Bhanu as part of the food and beverage value added learning component was organized by the department of BBA HEM on February 4, 2025 at RR campus.
