En el cas del caf\u00e8, s\u2019han comparat tres varietats d\u2019origen diferent: Col\u00f2mbia, Brasil i \u00cdndica<\/strong>, analitzant aspectes com l\u2019aroma, l\u2019acidesa, el cos i el sabor.<\/p>\n\n\n\n Pel que fa a la xocolata, l\u2019alumnat ha treballat amb mostres de 82 %, 70 % i xocolata amb llet<\/strong>, valorant difer\u00e8ncies de textura, intensitat, dol\u00e7or i persist\u00e8ncia gustativa.<\/p>\n\n\n\n Tamb\u00e9 s\u2019ha realitzat una avaluaci\u00f3 de tres tipus de cervesa<\/strong>, diferenciades segons el seu perfil sensorial: afruitada, poc torrada i molt torrada<\/strong>, analitzant caracter\u00edstiques com l\u2019aroma, el color, el cos i l\u2019amargor.<\/p>\n\n\n\n Finalment, s\u2019ha dut a terme el tast de diferents varietats de pernil ib\u00e8ric de gla<\/strong> amb diferents percentatges de ra\u00e7a ib\u00e8rica: 100 %, 75 % i 50 %<\/strong>, observant-ne caracter\u00edstiques com el color, la infiltraci\u00f3 de greix, l\u2019aroma i la textura.<\/p>\n\n\n\n Aquestes pr\u00e0ctiques permeten desenvolupar habilitats relacionades amb el control de qualitat i l\u2019an\u00e0lisi sensorial, aspectes fonamentals dins del sector alimentari, alhora que ajuden l\u2019alumnat a adquirir criteri t\u00e8cnic i capacitat descriptiva davant diferents productes.<\/p>\n\n\n\n A trav\u00e9s d\u2019aquest tipus d\u2019activitats, l\u2019alumnat pot aplicar els coneixements te\u00f2rics treballats a l\u2019aula en situacions pr\u00e0ctiques i properes a la realitat professional.<\/p>\n\n\n\n L\u2019alumnat del cicle formatiu de grau superior d\u2019Ind\u00fastries Aliment\u00e0ries ha realitzat diverses sessions d\u2019avaluaci\u00f3 organol\u00e8ptica amb l\u2019objectiu d\u2019aprendre a identificar i descriure les caracter\u00edstiques sensorials de diferents productes alimentaris. Durant l\u2019activitat, els estudiants han dut a terme el tast de diferents varietats de caf\u00e8, xocolata, cervesa i pernil ib\u00e8ric de gla, aplicant metodologies pr\u00f2pies de 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