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.