BackgroundIn order to be competitive on the market, SMEs need to incorporate new products and innovation. Besides, those innovations should be aligned with the needs, preferences and expectations of consumers. Therefore, it is critical to integrate both sensory and consumer sciences from the beginning to the end of the development of new products. ObjectiveThe aim of the project is the training of food SMEs to improve their capacity of innovation and competitiveness by means of the inclusion of sensory and consumer sciences in the whole process of development of new products.MethodologyThe methodology consists of an evaluation of necessities of companies in countries involved, a specific design and development of an e-learning programme in applied consumer and sensory science, a pilot action and evaluation of the results obtained. Actions will include: - Prospective approach by means of interviews, surveys and visits in order to detect the specific needs and gaps in sensory and consumer research in SMEs - Comparison among different necessities in different countries and for different kinds of SMEs; - Development of specific training contents in sensory and consumer research based on the necessities identified; - On-line training for professionals in the food industry, including theoretical and practical contents;- Launching of an on-line and interactive e-learning programme for SMEs with exercises and assignments to be carried out by the trainees the platform also let the participation and interchange of information between participants; - Creation of forums for the interaction of participants that let to resolve also problems related to assignments; - Evaluation of the training: validation of e-learning programme with SMEs.