Methodology for evaluating recipes with global criteria PROJECT: Development of a Methodology to Evaluate Recipes and Menus Based on a Global Scale Integrating Sustainability, Health, Economic, and Cultural Criteria The objective of this project is to develop a structured and evidence-based methodology for evaluating recipes and menus through a comprehensive scale that takes into account […]
BIZI-DRINKS project aims to research and develop functional fermented beverages aligned with new trends in healthy and sustainable eating. The proposed project revolves around several strategic pillars, such as the sustainability and health of the agri-food system. It is an innovative initiative that will operate as a pilot project, creating a range of beverages with […]
Development of a Methodological Framework for Sensory Evaluation with Chef Panels In recent years, gastronomy has become increasingly important in scientific research, particularly in sensory analysis and culinary innovation. The expertise of chefs not only enhances the development of new food products but also brings a unique combination of creativity and technical precision to sensory […]
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 […]
The RIS Consumer Engagement Labs by EIT Food are among the largest food co-creation initiatives in Europe. Between 2019 and 2023, co-creation processes involved 106 consumer panels and 55 companies from 19 European countries, working together to design, develop, and launch 30 innovative food products. These labs employ an innovative methodology developed by the University […]
The Role of Flavor and Other Sensory Modalities in Gastronomic Identity and Shifts in Taste Trends Interest in gastronomy continues to grow each year, with a focus on reconnecting with origins, products, and traditions as prevailing trends. Gastronomy not only distinguishes a region but also promotes its image, culture, and identity. However, the concept of […]
Development of sensory and culinary strategies for young people: Promoting the Mediterranean diet as a model for a healthy and sustainable lifestyle is a project led by BCC Innovation in collaboration with CIFP Don Bosco LHII. The main objective of the project is to identify potential tools from sensory sciences for designing and developing experiences, […]
The objective of the BEGI DIGITALA project is to study, using eye-tracking technologies, the impact that information about different foods and dishes presented on a menu has on the choices of diners in a restaurant. Our current society is closely tied to a food culture that involves “eating out” and socializing around these moments; that […]
Development of Multisensory Strategies Focused on the Consumer for Sugar Reduction in Foods Through Perception and Personalization BCC Innovation leads the development of this project, which aims to generate knowledge about potential multimodal tools that could be used in the design of experiences and foods that satisfy consumers’ demand for “sweetness,” while reducing the consumption […]
