On November 25-26, 2023, the Basque Culinary Center (BCC Innovation) hosted an extraordinary Sensory Science Hackathon in Donostia-San Sebastián under the European project SEASONED. This pivotal gathering was designed to harness the innovative potential of Master's students, PhD candidates, and young researchers in addressing the pressing challenges of food sensory science. The event focused on the theme "Flavors of the World," aiming to explore and develop innovative solutions that contribute to the vision of a healthy, green, and delicious food system by 2040.
The summer school of the SEASONED project organised by the University Miguel Hernandez de Elche in Orihuela (UMH), under the coordination of UPWr, has just concluded. The event, which took place from 10-14 July 2023, focused participants' attention on basic sensory methods in food analysis. Despite record-breaking temperatures, participants enthusiastically learned the ins and outs of sensory analysis, worked in groups, visited laboratories and local markets, and discussed with representatives of leading Spanish food producers.
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.
The SEASONED project, which aims to strengthen universities in widening countries, has been launched with a budget of EUR 1.5 million. The project leader is the Wrocław University of Environmental and Life Sciences, with its partners Universidad Miguel Hernandez de Elche from Spain, Syddansk Universitet from Odense, Denmark, and the Basque Culinary Centre from San Sebastian, Spain. REDINN, from Italy, is the fifth partner in the team and will be responsible for communication.
