Dr Per Bendix Jeppesen, from Aarhus University, Denmark, was awarded by the scientific committee of WSO during Stevia Tasteful World Congress 2013 held in Paris on May 17.
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World Stevia Organization has discerned the Stevia Tasteful Awards 2014 The World Stevia Organisation announces the Winners of Stevia Tasteful Awards 2014 A special session “Best Stevia Product/Extract of the Year” was organized...Read More... -
5 good reasons to join WSO Members Challenges need people with great willing. Buyer, seller, extractor, productors and all members of Stevia chain, you are truly welcomed to join WSO to make the change happened together....Read More... -
World Stevia Organisation awarded granini for Stevia Innovation 2014 During Stevia Convention 2014, attendees tasted different fruits juices from granini such as Banana Juice or Peach juice. These juices were formulated with stevia. The scientific committee...Read More... -
WSO awarded Dr. Buhara Yücesan for his Scientific Contribution Dr Buhara Yücessan, from Abant Izzet Baysal University, Turkey, was awarded for his recent studies about an efficient in vitro regeneration system and synthetic seed...Read More... -
Stevia Tasteful 2014 : The abstracts book is available The abstracts book of the 6th World Congress on Stevia Tasteful 2014 groups all abstracts from speakers but also for posters presented during the conference.Read More... -
Final Agenda of Stevia Tasteful 2014 The Scientific Committee of Stevia Tasteful 2014 publish today the final agenda of the 6th World Convention on Stevia. To access to the program of the conference,...Read More... -
Stevia Tasteful 2014: Come and Network with Stevia Leaders 6th World Convention on Stevia: Stevia Tasteful 2014 - Science, Formulation & Extraction: The Subtle Balance, will be held in Berlin, Germany on June 19-20, 2014. Among...Read More... -
Stevia Tasteful Awards: The Tasting Procedure for Best Stevia Product/Extract of the Year 2014 The Best Stevia Product/Extract of the Year is organized during Stevia Tasteful Convention. The Tasting procedure is, On the one hand, based on the sensory analysis such as...Read More...
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