The project involved both laboratory analysis and sensory evaluation activities. In the first phase, students selected a range of bottled water brands from Romania and abroad, including still and sparkling varieties. Samples were carefully handled and analyzed in laboratory conditions using appropriate instruments. Physicochemical analyses were conducted to measure parameters such as pH, oxidation-reduction potential (ORP), conductivity, total dissolved solids (TDS), salinity, nitrates, nitrites, phosphates, and mineral content. The results were recorded and organized into comparative tables and charts to highlight differences between brands.

In the second phase, students participated in guided sensory evaluation sessions inspired by the practices of professional water sommeliers. They tasted different water samples under controlled conditions, evaluating characteristics such as taste, freshness, minerality, mouthfeel, and aftertaste. Students also experimented with food pairing, testing how different types of water complement various dishes (e.g., light meals, salty foods, or rich dishes). Discussions and group analysis helped identify optimal combinations and understand the influence of water on flavor perception.

Students compiled their findings into reports and presentations, combining scientific data with sensory observations.