Organizing Committee

Chairperson: Prof. Agnieszka Kita
Vice-Chairpersons: Prof. Anna Michalska-Ciechanowska, Dr. Małgorzata Korzeniowska
Secretaries: Dr. Agnieszka Nemś, Dr. Jessica Brzezowska
Members: Dr. Joanna Kolniak-Ostek, Dr. Jacek Łyczko, Dr. Alan Gasiński, Dr Krzysztof Podsiadły, Ms. Anna Krzysztowska, Ms. Anna Drewnowska, Ms. Elena Kotsaki, Mr. Maciej Supel

Forms of Participation in the Conference

We invite you to participate in the conference in one of three available formats:

Oral Presentation – an opportunity to present research findings in a thematic session.
Poster Presentation – a scientific poster presentation, allowing discussion during dedicated poster sessions.
Passive Participation – attending the conference without presenting research.

To register, select your preferred participation format and proceed to the registration form.

Registration form

FEES

Regular fee: 700 PLN
Fee for PhD students and PTTŻ members: 600 PLN

Organizer provides:

Participation in conference sessions,
Certificate of attendance,
Book of abstracts and other conference materials,
Lunch and coffee breaks,
Participation in the gala dinner,
Transport and a visit to the RD&Q Mondelez Centre.*

* - subject to availability
Payment details:
The conference fee should be paid to the account of the Polskie Towarzystwo Technologów Żywności (Polish Food Technologists’ Society).

Title:
S4S - Name and Surname
Bank: BNP PARIBAS Bank Polska S.A.
Account number: 28 1750 0012 0000 0000 3785 3558
SWIFT/BIC code: PPABPLPK
‍
For international transfers, please use: PL 28 1750 0012 0000 0000 3785 3558

Agenda

24.06.2025

Generall Assembly – Final conference

13:00 – 15:00

Young researchers:

Seasoned Beginnings: Why Sensory Science Matter
A fresh look at the role of sensory science in food research/modern foods?Seasoned in the Field: Sensory Summer Schools Experience
Practical trainings in sensory analysis – lessons from summer schools.
Seasoned with Stats: Making Sense of Sensory Data
Demystifying statistics in sensory science education.
Panel Perfect: Seasoning the Next Sensory Experts
Training sensory panels – best practices and challenges.
Sipped and Seasoned: Talking Science Over Coffee
How informal spaces can boost scientific engagement?
Seasoned Interns: When Knowledge Meets Real Life
Internships as a bridge between theory and real-world research.
Administration staff:
Trainings for UPWr administration Staff
Business – industrial partners

Offer for industry
Local administration

Policy making
Visiting CIT
• Film about o CIT
• Visiting labs in groups

Groups up to 15 persons (English and Polish) – visiting about 30 minutesRoute: pilot plant hall – analytical laboratories (e.g. fats & oils, mushrooms, fruits, chemistry) – gastronomy centre ending with ‘sensory lab.’

Day 1 (25.06.2025)

Place: Wrocław University of Environmental and Life Sciences (UPWr)

Center for Applied Biology and Innovative Food Production Technologies
39 Chełmońskiego Str., 51-630 Wrocław
‍

08:00 – 09:00

Registration and welcome to UPWr

09:00 – 09:15

Opening of the conference
Agnieszka Kita (UPWr)
Sara Spinelli (E3S)

09:15 – 11:00

Session 1 - Sensory Analysis in Academia and Business

09:15 – 9:45

Plenary lecture

When is sensory testing essential and when is it not!

Speaker: Edgar Chambers IV (KSU)

9:45 – 10:05

Seasoned lecture

Role of sensory evaluation panels in the accreditation of food quality schemes

Speaker: Angel A. Carbonell Barrachina (UMH)

Short communications

10:05 – 10:20

Inclusive design as a tool for products improvement

Speaker: David López-Lluch (UMH)

10:20 – 10:30

Cross-national consumer insights on herbal-infused reconstituted fruit beverages: a comparative study of Poland and Switzerland

Speaker: Nesa Dibagar (UPWr)

10:30 – 10:40

The Influence of lavender and lemon essential oils constituents on environmentally sustainable consumer choices

Speaker: Julia Wolska (UPWr)

10:40 – 11:00

Discussion

11:00 – 11:45

Coffee break and poster session

11:45 – 13:15

Session 2 – Sensory analysis in new product development

11:45 – 12:15

Plenary lecture

Sensory Secrets: Texture's influence on food intake, consumer behaviour, and implications for product reformulation

Speaker: Paula Varela Tomasco (NOFIMA)

12:15 – 12:35

Seasoned lecture

A multi-dimensional approach to new food development: Examining the interaction of sensory properties, consumption context, and cultural significance

Speaker: Laura Vázquez-Araújo (BCC)

Short communications

12:35 – 12:45

Sensory expectations in the co-creation process as tools for developing products for people with specific dietary needs

Speaker: Artur Głuchowski (SGGW)

12:45 – 12:55

Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people

Speaker: Daria Musiienko (CZU)

12:55 – 13:05

Shaping the sensory attributes of sous-vide chicken breast by the addition of novel condiments mixes containing blackcurrant pomace

Speaker: Małgorzata Korzeniowska (UPWr)

13:05 – 13:15

Discussion

13:15 – 14:15

Lunch break

14:15 – 15:45

Session 3 – Perception and motivation in consumer science

14:15 – 14:45

Plenary lecture

Psychographics in the development of healthy and sustainable food products

Speaker: Erminio Monteleone (UNIFI)

14:45 – 15:05

Seasoned lecture

Diversity in the determinants of consumer acceptance of plant-based foods

Speaker: Davide Giacalone (SDU)

Short communications

15:05 – 15:15

Sensory aspects in the design of low-GI catering meals using the co-creation process

Speaker: Katarzyna Świąder (SGGW)

15:15 – 15:25

Aroma – not just the hedonic value of food

Speaker: Jacek Łyczko (UPWr)

15:25 – 15:35

The potential of mold-derived umami - natural flavour enhancers in Europe

Speaker: Maciej Król (European Miso Institute)

15:35 – 15:45

Discussion

15:45 – 16:15

Coffee break

16:15 – 17:00

Expert panel - why do we need sensory analysis?
Edgar Chambers, Paula Varela-Tomasco, Erminio Monteleone, Elena Kotsaki

17:00 – 17:30

The Section of Food Sensory Analysis of PTTŻ members' assembly

19:30 – 24:00

Conference banquet

Day 2 (26.06.2025)

Place: Mondelez RD&Q

1A Czekoladowa Str., 55-040 Bielany Wrocławskie

8:30

Departure from UPWr to RD&Q *

9:00

Guests’ arrival at RD&Q

9:00 – 9:30

Registration & settling in

9:30 – 10:30

Mondelez introduction, Consumer Science & real case presentation

10:30 – 12:00

Consumer Science lab tour and practical applications

12:00 – 13:00

Lunch break

13:00 – 13:30

Coffee chat with MLDZ Senior Leaders

13:00 – 14:30

Pilot plant tours and product presentation

15:30

Departure from RD&Q to UPWr

* Meeting point in front of the conference venue building: Center for Applied Biology and Innovative Food Production
Technologies, 39 Chełmońskiego Str., 51-630 Wrocław. Transportation provided by the conference organizers.

‍

Agenda of the International Food Sensory Science Conference - SEASONED in 4 Seasons_2025.pdf

0,24 MB [.pdf]Date of publishing: 13-06-2026

Scientific Committee

Prof. Edgar Chambers IV (Kansas State University, USA)
Prof. Paula Varela Tomasco (NOFIMA, Norway)
Prof. Erminio Monteleone (University of Florence, Italy)
Prof. Angel Carbonell-Barrachina (Miguel Hernandez University of Elche, Spain)
Dr. Davide Giacalone (University of Southern Denmark, Denmark)
Dr. Laura Vázquez-Araújo (Basque Culinary Center, Spain)
Prof. Agnieszka Kita (Wrocław University of Environmental and Life Sciences, Poland)

Accomodation

The conference organizers are not responsible for making reservations on behalf of the participants. Accommodation must be arranged individually.

There are hotels located near the conference venue, with tram stops in close proximity that provide convenient connections, including the following:

Zoo Hotel Wrocław
Wróblewskiego 7 Street
51-627 Wrocław
https://zoo-hotel.pl/
The nearest tram connection*: from the ‘Tramwajowa’ stop to the ‘Piramowicza (Kampus Biskupin)’ stop; trams no. 1, 2, 4, 10

Stara Biblioteka
Parkowa 1-3 Street
51-616 Wrocław
https://www.starabiblioteka.pl/
‍The nearest tram connection*: from the ‘Hala Stulecia’ stop to the ‘Piramowicza (Kampus Biskupin)’ stop; trams no. 1, 2, 4, 10

For those wishing to stay closer to the city center of Wrocław, we recommend Hotel Q Plus Wrocław, located near the Market Square and Main Train Station.
Zaolziańska 2 Street
53-334 Wrocław
https://www.qhotels.pl/hotel-wroclaw-centrum
‍The nearest tram connection*: from the ‘Zaolziańska’ stop to the ‘Piramowicza (Kampus Biskupin)’ stop; tram no. 2
‍
Room availability in the recommended hotels is not guaranteed by the organizers.
Room availability and prices are strictly dependent on the offers of individual facilities during the specified period.

*Tram connections are accurate as of March 6, 2025, and may be subject to change.

For other current accommodation options, use a hotel search tool e.g., Booking.com (https://www.booking.com) or Trivago (https://www.trivago.pl).

Abstracts

The guidelines for authors on the preparation of abstracts for oral and/or poster presentations are available in the instructions attached in the ‘Abstract_Template_SEASONED in 4 Seasones’ file. Accepted abstracts will be published in the electronic book of abstracts.

Abstracts should be sent to: konferencja@seasonedproject.eu

Preparation of the poster

The poster should be A0 size (841×1189 mm) and vertically oriented. Authors should be
prepared to give a 3-5 minute presentation of their work during the poster session.

Each oral presentation is allocated 10 minutes, followed by an additional 5 minutes for questions and a brief discussion with the audience.

Files for download

Abstract_Template_SEASONED_in_4_Seasones.docx

1,3 MB [.docx]Date of publishing: 09-03-2025

The conference will be held in English only.

International Scientific Conference on Food Sensory Science:
SEASONED in 4 Seasons

About the Event

Conference Topics

Schedule

24.06.2025

Generall Assembly – Final conference

Day 1 (25.06.2025)

Place: Wrocław University of Environmental and Life Sciences (UPWr)

Day 2 (26.06.2025)

Place: Mondelez RD&Q

Conference Venue:

Organized by:

Patronage:

Media patronage:

International Scientific Conference on Food Sensory Science:SEASONED in 4 Seasons

About the Event

Conference Topics

Schedule

24.06.2025

Generall Assembly – Final conference

Day 1 (25.06.2025)

Place: Wrocław University of Environmental and Life Sciences (UPWr)

Day 2 (26.06.2025)

Place: Mondelez RD&Q

Conference Venue:

Organized by:

Patronage:

Media patronage:

International Scientific Conference on Food Sensory Science:
SEASONED in 4 Seasons