Sensory Training Workshop — PROXIMED x CIPROMED Collaboration PRIMA Programs

Members of the CIPROMED consortium recently joined a hands-on Sensory Training Workshop organised by the PROXIMED project, bringing together experts and partners from across the Mediterranean to explore the fascinating science of food perception.

A Collaboration Across Borders

The workshop was a joint effort between PROXIMED and CIPROMED, uniting a diverse group of academic and industrial partners:
AINIA, Weihenstephan-Triesdorf University of Applied Sciences (HSWT), Aristotle University of Thessaloniki (AUTH), Middle East Technical University (METU), Malta College of Arts, Science and Technology (MCAST), Tat Gida, Green Survey (GS), Catholic University of Portugal (UCP), University of Parma (UNIPR), Assiut University (AU), and University of Thessaly (UTH).

The main instructor of the session was Maria Lorente, Agricultural Engineer and Food Technologist at the University of Valencia, and Coordinator at AINIA. She was joined by Simon Dirr and Lisa Ziegltrum from HSWT, who contributed their expertise as co-instructors.

What Was It All About?

This workshop was a multi-sensory journey. Participants became members of a sensory panel, engaging in four interactive exercises designed to sharpen their perception and analytical skills.

Each participant was tasked with evaluating a series of plant-based food samples, using their senses of smell and taste to assess organoleptic properties—aroma, flavor, texture, and appearance.

The room quickly filled with curiosity and conversation as each exercise invited deeper observation:

• Smelling sessions challenged participants to identify subtle aroma notes and intensities.
• Tasting sessions encouraged them to describe complex flavor profiles, mouthfeel, and aftertaste.

Each impression was carefully recorded, creating a detailed sensory profile for every sample. These profiles will serve as a valuable resource for product comparison, quality assessment, and future food innovation research within both PROXIMED and CIPROMED frameworks.

Behind the Scenes

An 8-page sensory guide, prepared by the organizers, structured each exercise and offered specific questions to direct panelists’ focus—ensuring consistency, precision, and thoughtful evaluation.

At the end of the workshop, participants exchanged reflections and compared their notes, revealing fascinating differences in perception. What smelled “freshly cut grass” to one participant evoked “green apple” for another, reminding everyone that sensory science is as much about human diversity as it is about chemistry.

A Taste of Collaboration

The Sensory Training Workshop highlighted how cross-project collaborations can blend scientific rigour with practical engagement, fostering new skills and partnerships along the way.