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

News

Collaboration and Learning: Recap of the 2nd General Assembly Meeting in Odense, Denmark.

The second General Assembly meeting of the SEASONED consortium was held on the 2nd and 3rd of February 2023 at the University of Southern Denmark (SDU) in Odense. The consortium is working towards developing novel plant-based food products and their sensory evaluation.

Day 1 of the meeting started with an ideation workshop on proposal writing, which was facilitated by Doris Bell and Davide Giacalone from SDU. The workshop aimed to enhance the research and networking skills of the participants. After that, the participants visited SDU Philotek, accompanied by Anne Thorst Melbye and Lone Bredahl. The afternoon session focused on the research programme on product development and quality examination with a special emphasis on the sensory evaluation of novel plant-based products. Laura Vazquez from BCC facilitated a session on project management skills in the later part of the day.

On Day 2, the first part of the day was divided into two parts: Part 1A was a training session on getting published and data management, while Part 1B involved a study visit to partners’ grant EU offices and administrative units. Doris Bell facilitated the training session on the proposal preparation process and grant agreement signing process.

After lunch, the participants returned for a closing discussion and planned the next study visit. The final discussion was the closing session of the meeting. The participants discussed follow-up from WP3, training suggestions, setting a date for Task 1.3, summer school, 3rd GA, and other related issues.


The meeting was a great success and allowed the researchers to network, share their research ideas, and collaborate. The consortium is looking forward to the next meeting, where they will discuss their progress on the research programme on product development and quality examination with a special emphasis on the sensory evaluation of novel plant-based products.

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