State-of-the-art

Main focus of this WP is the influence of the specific requirements of public regulations and private standards for organic production which affect sensory properties. The new Council Regulation (EC No 834/2007) and the related rules for implementation (EC No. 884/2008) will be observed. In addition, the most important private standards and governmental regulations for organic food and farming in the countries involved will be analysed. The main phasis of the analysis will be on the requirements for processing (e.g. use or non-use of specific additives).

WP1 produces the necessary information about previous research on sensory
characteristics of organic food, the regulatory framework, operators' market needs regarding sensory characteristics, and consumer expectations, perceptions and attitudes about sensory characteristics of organic food.

Task 1.1: Research framework
Task 1.2: Organic product sensory properties
Task 1.3: Analysis of regulatory framework affecting sensory properties
Task 1.4: Market needs and consumer expectations
Task 1.5: Synthesis

Tasks and aims Project structure Work packages State-of-the-art Partners Results OSIS concept Sensory analysis Market needs Dissemination and training Coordination Project partners Information material	State-of-the-art Main focus of this WP is the influence of the specific requirements of public regulations and private standards for organic production which affect sensory properties. The new Council Regulation (EC No 834/2007) and the related rules for implementation (EC No. 884/2008) will be observed. In addition, the most important private standards and governmental regulations for organic food and farming in the countries involved will be analysed. The main phasis of the analysis will be on the requirements for processing (e.g. use or non-use of specific additives). WP1 produces the necessary information about previous research on sensory characteristics of organic food, the regulatory framework, operators' market needs regarding sensory characteristics, and consumer expectations, perceptions and attitudes about sensory characteristics of organic food. Task 1.1: Research framework Task 1.2: Organic product sensory properties Task 1.3: Analysis of regulatory framework affecting sensory properties Task 1.4: Market needs and consumer expectations Task 1.5: Synthesis	WP-Leader UNIBO
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State-of-the-art

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