ADVANCES IN FOOD SENSORY ANALYSES OF NOVEL FOOD
The project SEASONED, in the Horizon Europe (HE) Twinning framework, aims to improve the knowledge, skills, and competencies of the research and admin staff of Wroclaw University of Environmental and Life Sciences (UPWr) in the field of the sensory evaluation of food and consumer behavior with special attention to newly designed innovative processed food products with health-related properties.
The project will enable UPWr and its partners, leading research institutions from Spain (Miguel Hernández University, UMH; Basque Culinary Center, BCC), Denmark (University of South Denmark, SDU) and Italy (Rete Europea dell’Innovazione, REDINN), to co-develop a capacity building programme to share and integrate expertise and skills to access new research Competitive research application within the European Union and global challenges.
BCC Innovation leads WP3 “Joint research and innovation capacity building”.
Funded by the European Union