Vienna, October 9, 2026. Anyone who professionally evaluates meat must be able to identify differences, justify their assessment, and verify it again under comparable conditions. This is precisely the focus of M.E.A.T. GmbH’s new International Meat Sensory Program (IMSP). The part-time IMSP begins on March 22 and 23, 2027, and upon successful completion of the exam, participants will earn the “International Meat Sensory Professional” certification.
The program is designed as the next step in professional development for already certified meat sommeliers and experienced professionals in the meat processing, retail, and foodservice industries. The focus is on practical application: reliably identifying sensory differences, professionally analyzing influencing factors, and effectively applying these insights in consulting, product evaluation, and knowledge transfer.
“A meat sommelier must be able to explain differences. This also involves questioning one’s own standards. When I taste the same sample again under a different code, it reveals just how consistent my judgment really is. This is exactly the skill we train at the IMSP over the course of several months,” says program director Ronny Paulusch.
Eight months of training the senses
The core program consists of 24 modules and 216 hours. Of these, 120 hours are allocated to 16 days of in-person instruction divided into eight two-day blocks, 64 hours to digital learning, and 32 hours to independent tastings at the tasting kiosk. The in-person instruction includes 40 hours of foundational theory and 80 hours of guided practical training.
The training program runs from March through November 2027, with a break in August. Between in-person sessions, participants complete assignments, document tastings, and bring observations from their professional settings back into the training.
The training hubs are “Grillwerk 63 by Fleischerei Seifert” in Eppendorf and “Fleischhof Raabtal – Fleischkompetenzzentrum Vulkanland” in Kirchberg an der Raab. Both locations share the same learning objectives, assessment criteria, and graduation requirements.
How reliable is one's own judgment?
Blind tastings, reference samples, and concealed duplicate samples allow participants to verify their personal evaluation criteria. Participants compare their own results with group profiles and document their progress over the course of several training sessions.
A recurring practical experiment examines different cuts within the same ribeye or strip loin. Several steaks are cooked under controlled conditions and evaluated in a blind tasting. This allows participants to experience firsthand that differences in tenderness, juiciness, and flavor can occur even within a single cut of meat.
Further experiments focus on temperature control, roasting aromas, salt, and aging. Anatomy, animal age, breed, and production conditions are linked to the sensory results. At the same time, participants learn what conclusions can be drawn from their data and which questions remain unanswered.
Professional video presentations on meat, expert peer review, and critical evaluation of AI-generated statements complement the tasting process. The goal is to reach an independent, well-reasoned judgment.
Current research is giving this pedagogical approach a boost
A study by Aeriel D. Belk at Auburn University, published on October 5, 2026, addresses key principles of this learning architecture. Standards-Based Grading was implemented in an advanced college course on meat science: 40 defined learning objectives, recurring competency assessments, and reassessments following additional coursework.
After three semesters, the author reports feeling more confident in her own knowledge, as well as experiencing less exam anxiety and stress. At the same time, she identifies challenges such as the considerable time and effort required for student support and questions regarding fairness.
For Ronny Paulusch, the study supports the pedagogical approach taken in the IMSP: clearly defined learning objectives, practical application, and feedback during the learning process. The study examined a college course; applying these principles to the IMSP is part of its unique course design.
The program is based on the CONEXXUS® Didactic Framework developed by Paulusch. It also draws on insights from his “Higher Education Teaching Certificate” program at the Derek Bok Center for Teaching and Learning at Harvard University. The IMSP is offered and certified by M.E.A.T. GmbH.
Sensory-ID as a Shared Learning Environment
During the course, participants will have access to a personal Sensory-ID account and a training device. Course content, tasting data, video assignments, and feedback are all consolidated in the same platform.
Cut Atlas and Breed Atlas support anatomical and biological classification. AGE-TO-CUT™, DKA Coreflex®, and Kaizen Aging™ provide information on age, temperature control, and aging. Blind tastings, descriptor analyses, and group comparisons aid in the evaluation. The personal Sensory Passport documents the development.
The certification consists of three separate components: a 90-minute written technical exam, a practical assessment that includes calibration, and an eight- to ten-page sensory report with documented Sensory ID data. A minimum of 70 percent of the available points must be earned in each part of the exam.
International work experience and a network to help you move forward
Optional specialization modules in Spain, Argentina, and Japan expand the core curriculum to include different meat and production cultures. Spain focuses on aging and Ibérico; Argentina on beef sensory evaluation and feeding contexts; and Japan on Wagyu, fat quality, texture, and umami.
In Japan, the Federal Meat Academy in Tamamura, Gunma, is designated as the practical training partner. The international modules are offered separately and are not a prerequisite for the IMSP degree. Through the International Meat Leadership Network (IMLN), the program also gains an alumni perspective. The network is designed to connect graduates with experienced professionals and international contacts, and to facilitate professional exchange, mentoring, and joint projects beyond the scope of the program.
Access to the network is provided during the course. Any subsequent paid membership will be arranged separately. Planned fellowships open up further opportunities for in-depth study and professional development.
Registration for the 2027 Core Program
The price of the core program is 3,600 euros (net). Participation is arranged as continuing professional development through an employer or the participant’s own company. International specialization tracks are billed separately.
Program and Registration: https://imsp.pro
Curriculum: https://imsp.pro/curriculum
Alumni Network: https://imln.org
Digital platform: https://www.sensory-id.com
Press and Program Contact
Ronny Paulusch · M.E.A.T. GmbH Email: contact@imsp.pro
About the IMSP
The International Meat Sensory Program is a part-time continuing education program offered by M.E.A.T. GmbH under the direction of Ronny Paulusch. It combines sensory training, meat knowledge, and documented application. Upon successful completion, participants receive the “International Meat Sensory Professional” certificate.
Research Source
Belk, Aeriel D. (2026). Implementing Standards-Based Grading to Improve Learning and Retention in a Meat Science Course. Translational Animal Science, 155. Published online on October 5, 2026.