Call 03

We invest in
Proofs of Concept
and Round Seeds

Call closed

26. Design of new products based on statistical programs / algorithms to develop new flavors and organoleptic characteristics.


Sensory analysis is a fundamental phase in the process of making and developing food products. However, new technologies such as artificial intelligence or ¨deep learning¨ are allowing the development of amazing tools that can be useful in countless applications, such as the development of food products.

At Tech Transfer Agrifood we want to evolve the way we currently develop products. Our goal is to design products based on statistical programs that allow us to create flavors and improve organoleptic and nutritional quality. The final objective is to have a database with the characterization of numerous ingredients that allows us to select them based on the attributes that we are looking for in our product.

Possible approaches

Databases that include the characterization of numerous ingredients and that allow them to be selected based on the desired characteristics of the final product in terms of organoleptic and nutritional parameters

Solutions not of interest

We have no interest in Nutriscore or similar algorithms. We are interested in algorithms that take into account organoleptic parameters such as texture and flavor.