Combining established methods of sensory analysis of virgin olive oil, honey and wine to develop an educational course for the recognition and appreciation of quality and defects in food by using the senses

The main goal of this project was to develop an innovative sensory evaluation course that integrates both quantitative and qualitative methods to analyze and appreciate food quality. By focusing o...

The main goal of this project was to develop an innovative sensory evaluation course that integrates both quantitative and qualitative methods to analyze and appreciate food quality. By focusing on three key products—virgin olive oil, honey, and wine—we aimed to provide students with practical and theoretical knowledge that would allow them to identify, evaluate, and understand the sensory attributes of food.This was not only to enhance their technical skills but also to deepen their awareness of the cultural and culinary significance of these products in their respective regions and beyond.Through this project, we sought to equip students with the ability to distinguish between high-quality ingredients and defective ones,fostering a more critical and conscious approach to ingredient selection and use. For culinary professionals, this is a vital skill to ensure the preparation of dishes that meet the highest standards of quality and taste. Moreover, the project aimed to bridge the gap between hedonistic and analytical approaches to sensory analysis,providing students with a well-rounded methodology to evaluate food.Additionally, we wanted to highlight how cultural and culinary contexts influence sensory evaluation.

1st activity:drafting of the training programme and identifying the target groups(teachers and students).This included developing a detailed curriculum covering sensory analysis for virgin olive oil, honey,&wine.Experts from GR, IT,& LU contributed their specialized knowledge to create a comprehensive training framework.2d activity:teacher training course implementation.4days of theoretical and practical training, led by experts in sens. analysis, equipped educators with the knowledge and methodologies necessary to teach students about evaluating food products through their sensory attributes.They learned to combine analytical and hedonistic approaches to sensory evaluation, ensuring they could pass on these skills to students.3d activity:student training course was rolled out in 3 hotel schools.Students engaged in hands-on activities like product evaluation, sensory analysis training,& identifying defects in food products.This phase aimed to enhance students' skills in applying sensory techniques,enabling them to discern high-quality food products.4th activity:human and cultural diversity in sensory evaluation,This exchange allowed participants to observe how cultural backgrounds influenced sensory perceptions and descriptor use.

One key result was the successful collaboration among experts and teachers from the three partner countries, which led to the development of a detailed and comprehensive sensory analysis training programme (included the organoleptic properties of food : texture, flavor, taste, odor, aroma, color, and appearance). Another important achievement was the creation of a didactic booklet, which served as essential teaching material. This resource provided structured content and practical guidance, supporting educators in delivering sensory analysis lessons effectively. The project also emphasized the role of cultural diversity in sensory evaluation. The students enriched their cultural and professional background, which leaded to greater awareness of the products they use. This methodology will become a practical tool that will enable them to improve the quality and variability of their creations.