SEASONED overall aim is to improve the knowledge, skills, and competencies of the research staff of UPWr in the field of the sensory evaluation of food and consumer behavior with special attention to newly designed innovative processed food products with health-related properties.
The project also aims to establish an international network among leading universities and centers in food sensory analysis to prepare competitive research applications/proposals within the EU and global challenges (UN SDGs).
By leading the SEASONED project in the Horizon Europe (HE) Twinning framework, UPWr will be focusing on enhancing networking activities among leading research institutions in the field of sensory evaluation to a) widen the knowledge, skills and competencies of Early-Stage Researchers (ESR), Experienced Researchers (ER) and Admin Staff (AS) in the field of sensory evaluation of newly designed processed foods with improved health-related properties and technical aspects of managing European projects, by using the advanced methodology of sensory analysis (QDA, profiling methods) with the combination with consumer science (sensory marketing and consumer behaviour) and dedicated training, stimulate and increase UPWr’s step up in scientific excellence and innovation capacity by improving sensory evaluation procedures and developing a new capacity for understanding consumer behaviour and marketing.
This will enable the spread of knowledge to directly increase consumer awareness and product acceptability towards innovative products with pro-health value. Such improvement will also allow to transfer the gained knowledge to local businesses, enabling them to develop and introduce a successful product to the market and shape citizens’ health status and satisfaction.
Project Partners
from around the world. With partners like the Basque Culinary Centre (BCC), known for its innovative approach to culinary research, and the University of Southern Denmark (SDU), recognized for its expertise in food science and technology, this consortium is shaping the future of the field. The Universidad Miguel Hernández de Elche (UMH) is pushing the boundaries of sensory research with advanced techniques and technologies, resulting in improved food products and experiences. And with support from the experienced team at Italian consulting company REDINN, this consortium is poised to achieve its goal of conducting cutting-edge research while benefitting from strategic planning and business development expertise.
Project News
Visit Us, Give us a call, write us an email or fill out the form below.
