Scientific evidence has demonstrated that an inadequate diet is an important risk factor for the development of chronic diseases. Different Institutions such as the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO), highlight the importance of developing national dietary recommendations based on food within the context of healthy and sustainable diets, considering the social, cultural, economic, ecological, and environmental circumstances of each country. To contribute to the improvement of consumers’ food choices as well as to optimize their health status, useful approaches must be applied to allow consumers to have in-depth knowledge of the foods they consume. Food sensory analysis is a valuable educational tool to promote healthy eating habits in an experiential way through the flavor of healthy foods. Moreover, sensory analysis helps consumers to develop a mindful reflection on the direct connection between proper nutrition and the influence consumers can have by selecting high-quality products in a health-conscious manner. Foods with differentiated quality figures (PDO, PGI, ETG) are those that have specific characteristics due to the origin of their raw materials and/or their manufacturing procedures, which guarantee additional quality requirements to those required by the rest of conventional products. These foods bring together the sociocultural aspects of healthy and sustainable diets, as they respect local culture, culinary practices, knowledge and consumption patterns, and values regarding the way food is obtained, produced, and consumed.

In this sense, a service-learning experience (ApS) was performed to provide a solution to the social need to improve the existing food patterns towards a healthier and more sustainable food model, in which, in addition to human health aspects, the concept of sustainability is considered in terms of learning about the sensory attributes of foods with differentiated quality figures. The main objective of this work is to design and develop health promotion activities directed to young and elderly populations to help identify health-related elements through sensory analysis of foods with and without quality-differentiated figures. This initiative is part of the UCM ApS Project Learning about health through sensory analysis of foods: flavor, health and sustainability (Ref: 5/2025) and it’s in line with the Sustainable Development Goals established in the 2030 Agenda.

This service-learning experience was carried out with the participation of 4 UCM undergraduate students, 1 UCM Master student, and 4 PhD students at Pharmacy program. These students were guided by Professors to identify sensory attributes in foods with and without quality-differentiated figures and their relationship to health, and they were involved in practical workshops and activities using validated sensory tools through the ApS methodology. This initiative was perceived by the students as a useful tool to promote better understanding, to develop critical thinking and to reinforce their commitment to the community by providing reliable information related to food quality and health to the target population. In addition, through these experiences this population was made aware of the importance of making more conscious food choices and the role they can play in eating healthily.

Keywords: ApS, food sensory analysis, flavor, health, foods with differentiated quality figures.