The Institute of Agricultural Innovation of Panama (IDIAP), in collaboration with Nutrition students from the Faculty of Medicine at the University of Panama, conducted a sensory evaluation of red lettuce (Ruby Sky variety) within the framework of the project “Vertical Agriculture: Innovation for Horticulture in Latin America and the Caribbean.”

The evaluated lettuces were produced under three cultivation systems: controlled environment, protected environment, and open field. During the activity, students identified and compared various sensory attributes of the products, including color, texture, taste, and overall acceptability.

The session was led by Ms. Maika Barría, an IDIAP researcher, who guided both the methodological process and the interpretation of the results.

This type of initiative strengthens the link between academia, as a training ground for professionals, and research institutions, promoting joint actions aimed at national development and the enhancement of food security. It also generates valuable information that contributes to the progress of the research project.