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Join Basque Culinary Center (BCC) Innovation's workshop on Digital tools and sensory research 03.07.2024 <Read More>
Register now
Join Basque Culinary Center (BCC) Innovation's workshop on Digital tools and sensory research 03.07.2024 <Read More>
Register now
Join Basque Culinary Center (BCC) Innovation's workshop on Digital tools and sensory research 03.07.2024 <Read More>
Register now
Join Basque Culinary Center (BCC) Innovation's workshop on Digital tools and sensory research 03.07.2024 <Read More>
Register now
Join Basque Culinary Center (BCC) Innovation's workshop on Digital tools and sensory research 03.07.2024 <Read More>


This event is an excellent opportunity to bring together all interested parties, including the academic community, businesses, policymakers, etc., interested in the quality and safety throughout the food production chain, from the farm to consumption and beyond.

What is the goal of the project?

SEASONED is a collaboration between Wrocław University of Environmental and Life Sciences (UPWr) and leading universities and research companies from Spain, Denmark, and Italy, aimed at improving the knowledge and skills of the research and administrative staff at UPWr’s Faculty of Biotechnology and Food Science (FBFS) in the field of sensory evaluation of food and consumer behaviour. With a focus on innovative processed food products with health-related properties, the project seeks to establish an international network of leading universities and research institutions in food sensory analysis. The goal is to co-develop a capacity-building program and access new research avenues, ultimately positioning UPWr as a top centre of excellence in sensory evaluation in Central and Eastern Europe.

At the end of the project, UPWr aims to establish a Consumer Behaviour Centre dedicated to scientists, business partners, and consumers from this part of Europe.

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The SEASONED consortium is a collaboration like no other, bringing together the best and brightest minds in food sensory analysis and consumer behaviour 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.

Join us as we explore the sensory properties of food and the preferences of consumers, creating a brighter future for food science and technology.

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Wrocław University of Environmental and Life Sciences (UPWr)


Universidad Miguel Hernández de Elche

Basque Culinary
Center Fundazioa


Project objectives

Objective 1

To strengthen the research excellence of UPWr’s FBFS staff to fully conduct a sensory evaluationof food and consumer behaviour, which is necessary to step up to excellence in the areas of other partners by the end of the project.

Objective 2

To build up and train the Administrative Unit and equip research and admin staff in both hard and soft skills necessary to step up in expertise and skills in providing high-quality scientific consultancy, project management and services.

Objective 3

To intensively train a new group of ESRs capable of finding a leading role in the sensory analysis of novel processed food products with improved health-related properties adapted to worldwide consumers preferences.

Objective 4

To establish sustainability strategy of the SEASONED project by long-term, irreversible changes in the UPWr’s landscape, and increasing the reputation and networking capabilities through a systemic approach and stakeholders’ management with an emphasis on citizens, business, and regional policymakers, thus influence Regional Smart Specialisations, policies, and changes in standards and practices.

Objective 5

To get the attention of multiple audiences, promote interaction between research and practice, make research more responsive to citizen’s needs and context, develop a better understanding and create win-win partnerships between researchers, citizens, and business + policymakers, thus helping the uptake of sustainable and healthy food production and driving competitiveness on the European food market through awareness and the policy advice.

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Are you passionate about food
and want to make a difference
in how we think about
and experience it?

Join our Food Sensory Science Summer School and learn how to apply scientific techniques to evaluate food quality and consumer preferences. Our program is designed to give you the tools and knowledge you need to succeed in this exciting field, and you will be part of a community of experts dedicated to advancing the science of food and flavour.
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Moreover, Food Sensory Science research has applications beyond the food industry and can inform public health initiatives and policy-making. For example, it can help address the growing concerns about obesity and diet-related diseases by providing insights into how the sensory properties of food influence food choices and consumption patterns.

Overall, Food Sensory Science research provides a valuable tool for improving the quality of life by shaping the food landscape and contributing to a more sustainable, healthy, and enjoyable food system.

Food Sensory
Science Research

Food Sensory Science is the study of how we perceive and evaluate the sensory attributes of food, such as taste, smell, appearance, and texture. This interdisciplinary field combines elements of psychology, physiology, and food science to understand the complex sensory evaluation process.

Food Sensory Science research is essential for society as it plays a crucial role in shaping the food industry by informing the development of new food products, improving product quality, and addressing consumer needs and preferences. By understanding the sensory properties of food, food manufacturers and producers can create products that are safe and nutritious and appealing and satisfying to consumers.

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