{"id":225196,"date":"2022-06-28T10:39:00","date_gmt":"2022-06-28T08:39:00","guid":{"rendered":"https:\/\/polishscience.pl\/?p=225196"},"modified":"2022-06-28T10:39:00","modified_gmt":"2022-06-28T08:39:00","slug":"scientists-from-the-wroclaw-university-of-environmental-and-life-sciences-to-carry-out-the-seasoned-project","status":"publish","type":"post","link":"https:\/\/www.polishscience.pl\/en\/scientists-from-the-wroclaw-university-of-environmental-and-life-sciences-to-carry-out-the-seasoned-project\/","title":{"rendered":"Scientists from the Wroc\u0142aw University of Environmental and Life Sciences to carry out the SEASONED project"},"content":{"rendered":"<p><b>Scientists from the University of Life Sciences in Wroc\u0142aw will carry out the SEASONED project, the long-term goal of which is to create a center for sensory analysis of food with a focus on novel food. The university in Wroc\u0142aw has been successfully conducting research on new food for several years.<\/b><\/p>\n<p><span style=\"font-weight: 400;\">The SEASONED project in the Horizon-Widera area is estimated at EUR 1.5 million. The project leader is the University of Life Sciences in Wroc\u0142aw, and the partners are Universidad Miguel Hernandez de Elche from Spain, Syddansk Universitet from Danish Odense and Basque Culinary Center from San Sebastian, Spain. This team is complemented by Redinn &#8211; a partner from Italy, who will be responsible for communication activities.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The project is also a chance to build a Consumer Behavior Center at the University of Life Sciences in Wroc\u0142aw &#8211; a leading center in this research area for Central and Eastern Europe.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">More: <\/span><a href=\"https:\/\/upwr.edu.pl\/aktualnosci\/upwr-z-projektem-z-programu-horizon-widera-3825.html\"><span style=\"font-weight: 400;\">https:\/\/upwr.edu.pl\/aktualnosci\/upwr-z-projektem-z-programu-horizon-widera-3825.html<\/span><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Scientists from the University of Life Sciences in Wroc\u0142aw will carry out the SEASONED project, the long-term goal of which is to create a center for sensory analysis of food with a focus on novel food. The university in Wroc\u0142aw has been successfully conducting research on new food for several years. The SEASONED project in [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":225134,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[30],"tags":[],"_links":{"self":[{"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/posts\/225196"}],"collection":[{"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/comments?post=225196"}],"version-history":[{"count":0,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/posts\/225196\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/media\/225134"}],"wp:attachment":[{"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/media?parent=225196"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/categories?post=225196"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.polishscience.pl\/en\/wp-json\/wp\/v2\/tags?post=225196"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}