ADVANCES IN FOOD SENSORY ANALYSES OF NOVEL FOODS

Projektinformationen

SEASONED

ID Finanzhilfevereinbarung: 101079003

DOI

10.3030/101079003

Projekt abgeschlossen

EK-Unterschriftsdatum 9 September 2022

Startdatum 1 Oktober 2022

Enddatum 31 Juli 2025

Finanziert unter

• Widening participation and spreading excellence

Gesamtkosten

€ 1 499 955,00

EU-Beitrag

€ 1 499 955,00

Koordiniert durch

UNIWERSYTET PRZYRODNICZY WE WROCLAWIU
Poland

CORDIS bietet Links zu öffentlichen Ergebnissen und Veröffentlichungen von HORIZONT-Projekten.

Links zu Ergebnissen und Veröffentlichungen von RP7-Projekten sowie Links zu einigen Typen spezifischer Ergebnisse wie Datensätzen und Software werden dynamisch von OpenAIRE abgerufen.

Leistungen

Documents, reports (11)

Report from the Study visits

The report will include the description of the visits and provide a summary of the results and indicators (participant surveys), as well identified challenges and impact of the study visits may have on the project and vice versa.

Communication Strategic Plan (CMS)

Strategy for internal and external project communication.

Data Management Plan (DMP)

The main purpose of the Data Management Plan (DMP) is to describe the management of the data flow within the project on different levels – from data collection, processing, generation and distribution between the Consortium Members, within the communication with the European commission, to dissemination actions targeted at the stakeholders.

Clustering Plan

The list of the most prospective projects and institutions for networking. A proposal for specific activities with identified projects and institutions.

Report from the training activities

The report will indicate the number of trained people with a short description of newly obtained knowledge and competences. Programme of the training will also be included.

Report on mapping current and potential international research and business alliances

A report on identification of SEASONED’ strategic stakeholders considering the impact stakeholders may have on the project and the impact the project may have on stakeholders.

Communication Guide

A practical guide for the project members on how to use available communication channels efficiently, effectively, to the right audience and at the right time.

Combined report from project’s summer schools

The report will include the contents and activities of the summer schools and provide a summary of the results and indicators (participant and teachers surveys, as well identified challenges).

Report on Gender Balance monitoring in the project

The report on the integration of the gender dimension into both research content of the project and the way it is managed.

Policy recommendations white paper

Awareness raising recommendations’ white paper for the Polish policymakers, for strengthening knowledge exchange and synergy between available programmes and potential funding schemes.

Report on Industrial Sustainability Strategy

A report describing the strategy for the sustainability of the projects’ results with the focus on the industrial stakeholders and their relations with the UPWr’s Food Technology and Human Nutrition Priority Research Area (FTN) - future food Centre of Excellence.

Veröffentlichungen

Peer reviewed articles (5)

Open Innovation With Sensory and Consumer Science: Hackathon as a Tool for Academic Industry‐Cooperation

Autoren: Elena Romeo‐Arroyo, Davide Giacalone, Christina J. Birke Rune, Agnieszka Kita, Anna Michalska‐Ciechanowska, Malgorzata Korzeniowska, Ángel A. Carbonell‐Barrachina, Luis Noguera‐Artiaga, María Mora, Laura Vázquez‐Araújo
Veröffentlicht in: Journal of Sensory Studies, Ausgabe 40, 2025, ISSN 0887-8250
Herausgeber: Wiley
DOI: 10.1111/JOSS.70025

Understanding consumer perception of a new product including apple pomace: The role of health, sustainability, and culinary engagement

Autoren: A. Kita, C.J.B. Rune, D. Giacalone, L. Noguera-Artiaga, Á.A. Carbonell-Barrachina, A. Nemś, J. Kolniak-Ostek, A. Michalska-Ciechanowska, M. Mora, E. Romeo-Arroyo, L. Vázquez-Araújo
Veröffentlicht in: International Journal of Gastronomy and Food Science, Ausgabe 38, 2025, ISSN 1878-450X
Herausgeber: Elsevier BV
DOI: 10.1016/J.IJGFS.2024.101037

Physicochemical and Instrumental Flavor Analysis of Plant-Based Drinks with Plant Powder Additions

Autoren: Joanna Kolniak-Ostek, Agnieszka Kita, Davide Giacalone, Laura Vázquez-Araújo, Luis Noguera-Artiaga, Jessica Brzezowska, Anna Michalska-Ciechanowska
Veröffentlicht in: Foods, Ausgabe 14, 2025, ISSN 2304-8158
Herausgeber: MDPI AG
DOI: 10.3390/FOODS14152593

Bee pollen as a source of phenolic compounds in potato snacks

Autoren: Agnieszka Nemś, Sabina Lachowicz-Wiśniewska, Ireneusz Tomasz Kapusta, Joanna Miedzianka, Agnieszka Kita, Ángel A. Carbonell-Barrachina
Veröffentlicht in: Scientific Reports, Ausgabe 15, 2025, ISSN 2045-2322
Herausgeber: Springer Science and Business Media LLC
DOI: 10.1038/S41598-025-09776-4

Sensory profile and consumer acceptability of third generation snacks from colored flesh potatoes

Autoren: Anna Pęksa, Agnieszka Nemś, Esther Sendra Nadal, Luis Noguera-Artiaga, Hanán Issa-Issa, Agnieszka Tajner-Czopek, Ángel A. Carbonell-Barrachina, Agnieszka Kita
Veröffentlicht in: LWT, Ausgabe 217, 2025, ISSN 0023-6438
Herausgeber: Elsevier BV
DOI: 10.1016/J.LWT.2025.117460

Book chapters (1)

Processing Effects on Food Sensory Attributes

Autoren: Malgorzata Helena Korzeniowska, Jacek Łyczko, Marina Cano Lamadrid
Veröffentlicht in: Advances in Environmental Engineering and Green Technologies, Sensory Science Applications for Food Production, 2024
Herausgeber: IGI Global
DOI: 10.4018/979-8-3693-2121-8.CH012