SUKALSARE

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 evaluation. However, there remains a research gap in effectively integrating their knowledge into scientific studies.

This project, led by GOe Tech Center, aims to establish a robust methodological framework that facilitates the involvement of chefs in sensory studies, the testing of culinary technologies, and the assessment of food products. By utilizing a specialized panel of chefs, the project will examine their impact compared to traditional consumer and trained expert panels, evaluating their added value in terms of innovation, sensory perception, and industrial applicability.

The initiative seeks to bridge the gap between culinary creativity and scientific rigor, fostering new methodologies that enhance product evaluation and contribute to the advancement of the gastronomic and agri-food sectors.

The project is funded by the Department of Economic Development and Infrastructure of the Deputy Ministry of Agriculture, Fisheries, and Food Industry of the Basque Government.