Vienna, November 11, 2026. From the very beginning, Sensory ID was designed as a digital platform for work, knowledge, and education focused on professional meat expertise. It brings together specialized knowledge, sensory methods, digital tools, and professional development. With the Sensory ID™ Campus, founder and expert instructor Ronny Paulusch is taking this approach to the next level.
The foundation is the “digital-first” principle, which Paulusch introduced in his book *Didaktik im Handwerk*. It also shapes the International Meat Sensory Program (IMSP), whose educational concept incorporates digital tools, including devices for participants. The campus builds on this concept in the delivery and ongoing application of training knowledge.
A dedicated space for a course's content
The campus organizes the materials by course. Through a clear course selection menu, participants can access the relevant topics, instructors, and training materials. Presentations can be opened directly on tablets and desktops.
Recurring training courses can access a shared, centrally maintained repository. With active access, the course-specific knowledge package is available online from anywhere, even if a question arises during work or a topic needs to be explored in greater depth later on.
Personal login and separate course password
In addition to individual platform access, the materials for each course are password-protected separately. Authorized participants receive the respective course password. This ensures that access to the materials is restricted to the designated group of participants.
Additional Information and Partner Documents
For each course, relevant partner materials and additional information can be uploaded. This allows participants to find their instructors’ materials, in-depth subject information, and supplementary materials from partners all in one place, clearly organized by course.
Less paper and less administrative work
Digital documents can replace bulky course binders and repeated printouts. This reduces the need for paper, printing supplies, and binders, as well as the need to transport printed sets of documents. Distributing, sorting, filing, and submitting documents are made easier. Updates can be rolled out centrally without having to reprint entire sets of documents.
A Shared Knowledge Base for Continuing Education
The campus is being expanded in stages. Its structure is designed to eventually consolidate materials from additional instructors and partner schools within a single course. Over time, this will create a compact, course-specific knowledge database that integrates instruction, supplementary subject-matter information, and practical application. Knowledge remains accessible beyond the individual training day and can be applied in everyday professional life.
About Sensory ID and the Campus
Sensory ID™ is M.E.A.T. GmbH’s digital work, knowledge, and education platform for professional meat expertise. The Campus complements its knowledge and work areas by providing structured, secure access to course-related training materials.
Information and Press Contact
Ronny Paulusch · M.E.A.T. GmbH · office@meat.gmbh · www.meat-gmbh.com · web.meat-gmbh.com/sensory-id
Visuals
Image source: Sensory ID / M.E.A.T. GmbH. For editorial use in connection with coverage of Sensory ID Campus.
