Join us for an exciting and innovative sensory science exploration with our Summer School in Odense, Denmark (June 2024 r.)

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.

Wrocław University of Environmental and Life Sciences (UPWr)

upwr.edu.pl

REDINN

www.redinn.it

Syddansk
Universitet
Odense

www.sdu.dk

Universidad Miguel Hernández de Elche

www.umh.es

Basque Culinary
Center Fundazioa

www.bculinary.com

Meet our team

Project Coordinator & Management Support Team

Prof

Agnieszka Kita

Leader of Leading Research Group „Food&Health”
Head of the Discipline Council Nutrition
and Food Technology

Faculty of Biotechnology and Food Science
Wrocław University of Environmental
and Life Sciences (UPWr)

PhD., associate professor

Anna
Michalska-Ciechanowska

Quality Manager

Wrocław University of Environmental
and Life Sciences (UPWr)

The Executive Board

Davide Giacalone

Associate professor in Sustainable
Food Innovation

Department of Technology and Innovation,
University of southern Denmark

dhc Prof. Dr.

Ángel A. Carbonell
Barrachina

Director of the research group
“Food Quality and Safety”

Universidad Miguel Hernández
de Elche

Ph.D.

Laura Vázquez-Araújo

Research Coordinator at BCC Innovation

Technology Center in Gastronomy
of Basque Culinary Center

Leonardo Piccinetti

Redinn Business development manager.

WP4 Lead

Prof

Agnieszka Kita

Leader of Leading Research Group „Food&Health”
Head of the Discipline Council Nutrition
and Food Technology

Faculty of Biotechnology and Food Science
Wrocław University of Environmental
and Life Sciences (UPWr)

WP5 & WP6 Lead

Advisory Board members

Prof.

Paula Varela

Senior Research Scientist in Consumer and Sensory Science in Nofima (Norway), and Professor of the Norwegian University of life sciences (NMBU). She is Chair and Board Member - leader of the Education Working Group - of the European Sensory Association (E3S).

Prof.

Erminio Monteleone

Leads the largest sensory science group in Italy, is the president of the Italian Sensory Science Society, treasurer (and past president) of the European Sensory Science Society. He is also an editor at Food Quality and Preference (the premier journal in sensory and consumer science) and a former chair for both Pangborn and Eurosense, the two main conferences in our field.

Dr.

Edgar Chambers

Dr. Edgar Chambers (Sensory Center of the Kansas State University) is past Chair of both the Society of Sensory Professionals and theSensory Division of ASTM International and was named a "Fellow" of ASTM in 2006. He received the David R. PeryamAward, the highest award in his field, in 2006. He is one of several U.S. delegates to the ISO (International StandardsOrganization) committee on Sensory Evaluation.

Professors Edgar Chambers IV and Agnieszka Kita discuss sensory food analysis

Partnership