On May 30, 2012, the Master students in Food Sciences, specializing in Quality Control at the Faculty of Agricultural and Food Sciences of the Holy Spirit University of Kaslik, presented more than 15 products within the framework of a scientific research project. This project aimed to shed light on quality standards and principles that have been traditionally adopted, in order to highlight the importance of perseverance and striving to reach one’s goals within the limited scientific and technological possibilities.

The concerned students explained about the background of products and the various quality indicators, and also presented a comparative model between traditionally manufactured products and the modern products that are manufactured nowadays.