The day was opened by Prof. Agnieszka Kita, SEASONED project leader, and Dr. Sara Spinelli, Chair of the European Sensory Science Society (E3S). Thanks to the efforts of the SEASONED team, Poland has now joined E3S as a full member – a major step in strengthening the voice of the Polish sensory science community in Europe.

The conference featured keynote lectures by internationally recognized experts. Prof. Edgar Chambers IV (Kansas State University) addressed when sensory testing is essential – and when it may not be. Prof. Angel A. Carbonell Barrachina(Miguel Hernández University of Elche) presented the role of sensory evaluation panels in food quality certification. Other sessions included topics such as the influence of texture on food intake and reformulation (Dr. Paula Varela, NOFIMA), a multidimensional approach to product development (Dr. Laura Vázquez-Araújo, Basque Culinary Center), psychographics in designing healthier food (Prof. Erminio Monteleone, UNIFI), and factors behind consumer acceptance of plant-based foods (Dr. Davide Giacalone, SDU).

Young researchers presented their findings in dedicated oral sessions, and the poster session offered time for networking and discussion. The day concluded with an expert panel discussion titled “Why do we need sensory analysis?”, bringing together voices from both academia and industry to reflect on current challenges and future perspectives for sensory science.

e evening ended with a conference banquet – a perfect opportunity to continue conversations in a more informal setting. Day 1 of SEASONED in 4 Seasons was filled with knowledge sharing, inspiring talks, and valuable connections between science and practice.