Periodic Reporting for period 1 - SEASONED (ADVANCES IN FOOD SENSORY ANALYSES OF NOVEL FOODS)
Período documentado: 2022-10-01 hasta 2025-07-31
The SEASONED project is a Twinning action designed to address research and innovation disparities in CEE by targeting the Faculty of Biotechnology and Food Science at the Wrocław University of Environmental and Life Sciences (UPWr). Historically, UPWr faced weaknesses such as a modest international publication record, limited industry ties, and restricted resources for implementing advanced sensory science methodologies.
The overall aim is to enhance the knowledge, skills, and competencies of UPWr's research staff in the field of sensory evaluation of food and consumer behaviour, specifically focusing on newly designed innovative processed food products with pro-health properties and administrative in technical competencies like project management, finance management or english. The ultimate objective is to transform UPWr into the leading Centre of Excellence in sensory evaluation and consumer research in the CEE region. This transformation culminates in the long-term establishment of a financially autonomous Consumer Behaviour Centre (CBC).
The role of Social Sciences and Humanities (SSH) disciplines is fundamental, as they bridge the gap between technological food innovation and successful societal and market adoption. SSH components ensure that food product development is consumer-centric and addresses major societal needs. SSH integration is implemented through:
1. Consumer Science and Behaviour: Incorporating methods to understand consumer preferences and needs to maximize product concept fit and market success, complementing sensory analysis.
2. Addressing Societal Challenges: Using sensory and consumer science methods to address societal challenges such as the necessary transition towards healthy and sustainable diets.
3. Inclusivity and Ethics: Integrating insights to ensure food design promotes social inclusion and addresses the needs of vulnerable groups. The project mandates adherence to ethical procedures for working with human participants.
The project's expected impact is wide-ranging, aiming for short- to long-term societal, scientific, and economic growth. Outcomes contribute significantly to the UN Sustainable Development Goals (SDGs), specifically SDG 3 (Good Health and Well-Being), SDG 12 (Responsible Consumption and Production), and SDG 13 (Climate Action). Economically, the work lays the groundwork for institutional transition to a service-oriented model (SSF/CBC), offering high-quality services to industry, thereby fostering innovation-based growth in the region.
The overall aim is to enhance the knowledge, skills, and competencies of UPWr's research staff in the field of sensory evaluation of food and consumer behaviour, specifically focusing on newly designed innovative processed food products with pro-health properties and administrative in technical competencies like project management, finance management or english. The ultimate objective is to transform UPWr into the leading Centre of Excellence in sensory evaluation and consumer research in the CEE region. This transformation culminates in the long-term establishment of a financially autonomous Consumer Behaviour Centre (CBC).
The role of Social Sciences and Humanities (SSH) disciplines is fundamental, as they bridge the gap between technological food innovation and successful societal and market adoption. SSH components ensure that food product development is consumer-centric and addresses major societal needs. SSH integration is implemented through:
1. Consumer Science and Behaviour: Incorporating methods to understand consumer preferences and needs to maximize product concept fit and market success, complementing sensory analysis.
2. Addressing Societal Challenges: Using sensory and consumer science methods to address societal challenges such as the necessary transition towards healthy and sustainable diets.
3. Inclusivity and Ethics: Integrating insights to ensure food design promotes social inclusion and addresses the needs of vulnerable groups. The project mandates adherence to ethical procedures for working with human participants.
The project's expected impact is wide-ranging, aiming for short- to long-term societal, scientific, and economic growth. Outcomes contribute significantly to the UN Sustainable Development Goals (SDGs), specifically SDG 3 (Good Health and Well-Being), SDG 12 (Responsible Consumption and Production), and SDG 13 (Climate Action). Economically, the work lays the groundwork for institutional transition to a service-oriented model (SSF/CBC), offering high-quality services to industry, thereby fostering innovation-based growth in the region.
The SEASONED project executed intensive technical and scientific activities to elevate the research capacity of UPWr and advance joint innovation. Training activities reached 134 participants. Two Summer Schools covered core and advanced sensory methodology. Specialized instruction was given to 20 ESRs on sensometrics and multivariate data analysis (PCA, clustering). Training also covered essential topics such as research ethics for 33 researchers and the implementation of Open Science and FAIR Data principles. Five UPWr ESRs completed research mobilities abroad.
Joint research focused on New Product Development, successfully yielding several food prototypes. These innovations utilized local, sustainable by-products like fruit pomace. Research included validation of products using sophisticated instrumental analysis, such as the electronic nose and e-tongue.
Key outcomes include six peer-reviewed papers published in scientific journals, including LWT and Journal of Sensory Studies. Joint proposal workshops led to the submission of six proposals and the funding of two competitive EU grants.
Management capacity was also technically bolstered: Administrative staff achieved Agile Project Management certification, and an English crash course resulted in an average knowledge increase of 27% in technical research vocabulary. Institutional frameworks, including the Quality Assurance Plan and Data Management Plan, were established to ensure high standards and compliance with FAIR principles. Furthermore, all three Objective-Specific Ethics Requirements were fulfilled. The Industrial Sustainability Strategy was delivered, detailing the roadmap for establishing the Sensory Science Facility and the Consumer Behaviour Centre.
Joint research focused on New Product Development, successfully yielding several food prototypes. These innovations utilized local, sustainable by-products like fruit pomace. Research included validation of products using sophisticated instrumental analysis, such as the electronic nose and e-tongue.
Key outcomes include six peer-reviewed papers published in scientific journals, including LWT and Journal of Sensory Studies. Joint proposal workshops led to the submission of six proposals and the funding of two competitive EU grants.
Management capacity was also technically bolstered: Administrative staff achieved Agile Project Management certification, and an English crash course resulted in an average knowledge increase of 27% in technical research vocabulary. Institutional frameworks, including the Quality Assurance Plan and Data Management Plan, were established to ensure high standards and compliance with FAIR principles. Furthermore, all three Objective-Specific Ethics Requirements were fulfilled. The Industrial Sustainability Strategy was delivered, detailing the roadmap for establishing the Sensory Science Facility and the Consumer Behaviour Centre.
The SEASONED project generated substantial scientific and institutional results with significant potential for long-term impact.
The scientific research successfully yielded new food prototypes (developed using local, sustainable, upcycled raw materials). This work provides foundational data for industry efforts to create healthier products. Capacity building was validated by the successful funding of two competitive EU grants resulting from joint proposal workshops.
The most significant institutional impact is the roadmap for establishing the autonomous Sensory Science Facility, detailed in the Industrial Sustainability Strategy. This Sensory Science Facility will be integrated into the Consumer Behaviour Centre, enabling UPWr to achieve financial autonomy by transitioning to providing predictable, routine services (e.g. testing, certification) to the food and beverage industry in the CEE region, reducing reliance on competitive funding.
Societally, the project supports the EU Green Deal and UN SDGs (SDG 3, 12, 13) by promoting sustainable diets and waste reduction. The Policy Recommendations White Paper provides evidence-based advice for developing policies supporting sustainability and inclusivity in food design. A major European integration achievement was Poland gaining full membership of the European Sensory Science Society in 2025.
Key Needs for Further Uptake
1. Access to Markets and Finance: UPWr must secure large-scale, non-competitive funding to finance the necessary infrastructure for the SSF/CBC.
2. Commercialisation: Dedicated non-academic staff must be recruited to focus on external outreach, market acquisition, and securing stable income streams from local industry clients.
3. Further Research: Beyond initial prototype development, advanced optimization and in vivo studies are necessary to fully validate the long-term health benefits of the novel products.
The scientific research successfully yielded new food prototypes (developed using local, sustainable, upcycled raw materials). This work provides foundational data for industry efforts to create healthier products. Capacity building was validated by the successful funding of two competitive EU grants resulting from joint proposal workshops.
The most significant institutional impact is the roadmap for establishing the autonomous Sensory Science Facility, detailed in the Industrial Sustainability Strategy. This Sensory Science Facility will be integrated into the Consumer Behaviour Centre, enabling UPWr to achieve financial autonomy by transitioning to providing predictable, routine services (e.g. testing, certification) to the food and beverage industry in the CEE region, reducing reliance on competitive funding.
Societally, the project supports the EU Green Deal and UN SDGs (SDG 3, 12, 13) by promoting sustainable diets and waste reduction. The Policy Recommendations White Paper provides evidence-based advice for developing policies supporting sustainability and inclusivity in food design. A major European integration achievement was Poland gaining full membership of the European Sensory Science Society in 2025.
Key Needs for Further Uptake
1. Access to Markets and Finance: UPWr must secure large-scale, non-competitive funding to finance the necessary infrastructure for the SSF/CBC.
2. Commercialisation: Dedicated non-academic staff must be recruited to focus on external outreach, market acquisition, and securing stable income streams from local industry clients.
3. Further Research: Beyond initial prototype development, advanced optimization and in vivo studies are necessary to fully validate the long-term health benefits of the novel products.