UPWr researchers took part in the SEASONED project summer school in Spain

The event, which took place from 10-14 July, focused participants' attention on basic sensory methods in food analysis. Despite record-breaking temperatures, participants enthusiastically learned the ins and outs of sensory analysis, worked in groups, visited laboratories and local markets, and held discussions with representatives of leading Spanish food producers. Partners in the SEASONED project, in addition to UPWr and Orichuela University, are Syddansk Universitet from Odense in Denmark, Basque Culinary Center from San Sebastian in Spain and REDINN SRL.

– It was particularly important for us that the participants, including students and PhD students from Poland, Denmark and Spain, had the opportunity to gain experience in planning and carrying out sensory testing and consumer research, as well as learning about the UMH university laboratories dedicated to sensory analysis and food research. The programme was mainly based on practical workshops, through which participants gained not only knowledge, but also practical skills necessary in sensory analysis of food. Both at the stage of designing new products and quality control in the production process – says the SEASONED project coordinator Prof Agnieszka Kita, head of the Food and Nutrition Technology Discipline Council and leader of the Food and Health WZB.

After a theoretical introduction on the organoleptic properties of food and basic evaluation methods, the summer school participants had the opportunity to carry out their first tests using objective discriminative and descriptive methods using the examples of vegan ice cream and pomegranate fruit juice. The secrets of sensory evaluation and classification of olive oil were introduced in the next session by Agustí Romero from the Institute of Agricultural and Food Research and Technology – IRTA. Meanwhile, the principles of consumer research using dedicated questionnaires were discussed using the example of almond evaluation as part of IRTA's #almonds4future programme.

During the event, participants also learned about subjective methods, acceptance, preferences and the role of emotions in conducting food quality assessment research. The presenters drew their attention to new opportunities but also some limitations in online research. There was also a workshop on disseminating research with the PechaKucha method using storytelling.

The role of sensory science in new product development and quality control was also a highlight of the summer school. Examples included research carried out on almonds, hazelnuts and the local Christmas confection – turrón (nougat, usually made from honey, sugar and egg white, with roasted almonds or nuts). Participants also had the opportunity to learn more about the different career paths and take part in discussions with representatives of well-known Spanish food producers: Chocolates Valor, Calconut S.L and Carmencita.

In Alicante, at the headquarters of Vinos de Alicante DOP, young researchers from UPWr had the opportunity to learn in a practical workshop how sensory analysis of wines is carried out, also learning about the specificities of wines produced in this oldest wine region of Spain. They also visited a traditional market in Alicante, where the flavours of typical products from the region, as well as from the country as a whole, can be explored.

At the end of the event, participants continued to evaluate prototypes of products that are being researched as part of the SEASONED project from the drinks, spreads and snacks group.

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