SEASONED Horizon Europe Twinning Project

Dziękujemy za udział w trzeciej edycji Science Café we Wrocławiu! Warsztaty „Co pachnie w jedzeniu i jak to nazwać?” obfitowały w sensoryczne odkrycia, ciekawe rozmowy i ciepłą atmosferę. Szczególne podziękowania kierujemy do dr. hab. inż. Jacek Łyczko z Uniwersytet Przyrodniczy we Wrocławiu, za poprowadzenie spotkania i podzielenie się wiedzą w tak przystępny i angażujący sposób. I oczywiście – dziękujemy wszystkim uczestnikom za obecność i aktywny udział! ☕🍰 Thank you for joining the third edition of Science Café in Wrocław! The workshop “What Smells in Food and How to Name It?” was full of sensory discoveries, great conversations, and a warm atmosphere. Special thanks to Dr. Jacek Łyczko, Associate Professor at UPWr, for leading the session and sharing his knowledge in such an engaging and accessible way. And of course – thank you to all participants for being with us and actively taking part! ☕🍰

Don’t miss one of the most exciting scientific events of the year! 📍 SEASONED in 4 Seasons – an international conference dedicated to sensory food analysis takes place June 25–26, 2025 in Wrocław, Poland. Join world-class experts, researchers, and food industry professionals for two days of knowledge-sharing and inspiration. 🕓 Registration is open until April 18! Register now ➡️ https://lnkd.in/d7hk82q5

To już w tym tygodniu! 🎉 W piątek spotykamy się na trzecim Science Café, które przybierze formę warsztatów. Temat? „Co pachnie w jedzeniu i jak to nazwać” – zajmiemy się tym razem aromatami! 📅 28 marca 2025, godz. 18:00–20:30 📍 Barbara – Przestrzeń Kultura, Wrocław Liczba miejsc jest ograniczona – nie zwlekaj! Wszystkie zgłoszenia potwierdzamy mailowo. Na uczestników czeka kawa, herbata i ciasto ☕🍰 Zarejestruj się ➡️ https://lnkd.in/dD8zWixG EN: It’s happening this week! 🎉 This Friday, join us for the third Science Café workshop. Topic? “What smells in food and how to name it” – all about food aromas! 📅 March 28th, 2025, 6:00 PM–8:30 PM 📍 Barbara – Przestrzeń Kultura, Wrocław Limited spots – don’t wait! Registration is confirmed via email. Coffee, tea, and cake for all participants! ☕🍰 Register ➡️ https://lnkd.in/dD8zWixG

Meet the Scientific Committee of SEASONED in 4 Seasons! The SEASONED in 4 Seasons conference gathers world-class experts in sensory science and consumer behavior research. Our Scientific Committee consists of leading researchers shaping the future of sensory evaluation and its applications in the food industry. 🔬 SEASONED in 4 Seasons Scientific Committee: ✅ Prof. Edgar Chambers IV (Kansas State University, USA) ✅ Prof. Paula Varela (NOFIMA, Norway) ✅ Prof. Erminio Monteleone (University of Florence, Italy) ✅ Prof. Angel Carbonell-Barrachina (Miguel Hernandez University of Elche, Spain) ✅ Dr. Davide Giacalone (Southern Denmark University, Denmark) ✅ Dr. Laura Vazquez (Basque Culinary Center, Spain) ✅ Prof. Agnieszka Kita (Wrocław University of Environmental and Life Sciences, Poland) These experts will ensure the highest scientific standards of the conference, fostering discussions and knowledge exchange. 📅 Join us in Wrocław on June 25-26, 2025! 🔗 More information! 👉 https://lnkd.in/d7hk82q5 🧑🔬 Meet world-class experts in Wrocław!

Trzecie spotkanie Science Café odbędzie się już w przyszłym tygodniu! 🎉 Tym razem zapraszamy na warsztaty pt. „Co pachnie w jedzeniu i jak to nazwać”, które poprowadzi dr hab. inż. Jacek Łyczko 📅 28 marca 2025, godz. 18:00–20:30 📍 Barbara – Przestrzeń Kultura, Wrocław Liczba miejsc jest ograniczona – kto pierwszy, ten lepszy! Wszystkie zgłoszenia potwierdzamy mailowo. Na uczestników czekają kawa, herbata i coś słodkiego! ☕🍰 Zarejestruj się już teraz ➡️ https://lnkd.in/dz6n9Csn EN: The third Science Café is happening next week! 🎉 This time, join us for a workshop titled “What smells in food and how to name it”, led by Dr. Jacek Łyczko. 📅 March 28th, 2025, 6:00 PM–8:30 PM 📍 Barbara – Przestrzeń Kultura, Wrocław Limited spots available – first come, first served! Registration is confirmed via email. All participants will enjoy free coffee, tea, and cake! ☕🍰 Register now ➡️ https://lnkd.in/diQfs83M

How does sensory science shape the future of food? At SEASONED in 4 Seasons, we will explore cutting-edge research and practical applications of sensory analysis in the food industry. Key topics include: ✅ Trends in sensory science – how research methods are evolving. ✅ Cross-cultural differences in food perception – why the same dish tastes different around the world. ✅ New methods in sensory analysis – innovative tools and technologies. ✅ Sensory-driven product development – how sensory testing shapes food design. ✅ Industrial applications of sensory analysis – how companies leverage sensory science for quality improvement. 📅 June 25-26, 2025 📍 Wrocław, Poland 🎟 Registration is open! Don't miss this opportunity to exchange knowledge with experts from around the world. 🔗 Learn more: https://lnkd.in/d7hk82q5

Have you ever avoided certain foods simply because of their smell or texture? 🥦 Studies show that aroma and consistency play a crucial role in food choices. 👃 Smell: It accounts for up to 80% of taste perception! That’s why some people dislike blue cheese or boiled vegetables – their intense aroma can trigger negative associations. 🥄 Texture: It can determine whether we find a dish enjoyable. Some people, for example, avoid oatmeal or tofu because of their "slimy" texture. 🔬 Research: Studies suggest that people with high sensitivity to food texture tend to avoid greasy, sticky, or crunchy foods. 📢 What smells or textures make you avoid certain foods? Or do you have a favorite sensory experience?

Registration for SEASONED in 4 Seasons is OPEN! 🎉 Don’t miss the chance to join top researchers, experts, and industry professionals in the field of food sensory analysis! 🔬 📅 June 25-26, 2025 📍 Wrocław University of Environmental and Life Sciences Register by March 31, 2025, and secure your spot! By attending, you’ll get: ✔️ Access to lectures & thematic sessions ✔️ Opportunity to present your research (oral/poster) ✔️ Networking with global experts 🔗 Sign up now: https://lnkd.in/d7hk82q5

📢 SEASONED in 4 Seasons – Wrocław, June 25-26, 2025! We are excited to announce the SEASONED in 4 Seasons International Scientific Conference on Sensory Food Analysis, taking place on June 25-26, 2025, at Wrocław University of Environmental and Life Sciences! This event, organized by SEASONED, Uniwersytet Przyrodniczy we Wrocławiu, and the Polskie Towarzystwo Technologów Żywności Oddział Wrocławski – Sensory Analysis Section, will bring together leading experts, researchers, and industry professionals to discuss the latest advancements in sensory science, consumer behavior, and food innovation. Join us to explore new trends, methodologies, and industrial applications shaping the future of sensory food analysis! 🔗 Check the details & register now: https://lnkd.in/d7hk82q5 More information coming soon!

Science Café #2 za nami! ☕🍄 Dziękujemy wszystkim, którzy wczoraj dołączyli do nas w Barbarze! To było niezwykle inspirujące spotkanie pełne rozmów o sensoryce, umami i tajemnicach grzybów. Szczególne podziękowania kierujemy do dr. hab. inż. Jacek Łyczko za świetną moderację oraz dr. hab. inż. Artur Gryszkin za fascynujące wystąpienie, które zabrało nas w podróż przez smakowe symfonie grzybów. Dziękujemy również Wam – uczestnikom – za tak liczne przybycie i aktywny udział w dyskusji. Wasza ciekawość i pasja do nauki sprawiają, że Science Café nabiera wyjątkowego charakteru. Do zobaczenia na kolejnym Science Café #3 już wkrótce! 🔬🎤 _______ Science Café #2 is a wrap! ☕🍄 A huge thank you to everyone who joined us yesterday at Barbara! It was an inspiring evening filled with discussions on sensory science, umami, and the fascinating world of mushrooms. A special thanks to Assoc. Prof. Jacek Łyczko, PhD, Eng. for expertly moderating the event and to Assoc. Prof. Artur Gryszkin, PhD, Eng. for his captivating talk that took us on a journey through the symphony of mushroom flavors. And of course, a big shoutout to all our participants! Your engagement and curiosity make Science Café truly special. See you soon at Science Café #3! 🔬🎤