On 27 August 2026, the Royal Thai Embassy in Brussels, led by Mr. Paween Thanarat, Minister Counsellor, and Ms. Yaowaluk Suthimanus, Counsellor, accompanied the Thai delegation under the Thailand–Belgium Sensory and Consumer Science Collaboration Initiative to Ghent University for academic discussions. The delegation comprised representatives from the Department of Product Development and the Kasetsart University Sensory and Consumer Research Center (KUSCR) at the Faculty of Agro-Industry, Kasetsart University; Food Innopolis; the International Gastronomy Tourism Centre (iGTC); and the Office of Knowledge Management and Development (Public Organization) or OKMD.

During the visit, the delegation had discussions with representatives from the Faculty of Bioscience Engineering, led by Prof. Dr. Joachim Schouteten. The faculty focuses on applying bioscience and food technology to study food choice behavior, sensory evaluation, and emotional responses of consumers through SensoLab, its state-of-the-art sensory testing laboratory. Subsequently, the delegation met with the Consumer Behavior Research Group at the Faculty of Economics and Business Administration, led by Dr. Nicky Coucke and Prof. Dr. Hendrik Slabbinck. The group specializes in analyzing consumer decision-making processes through behavioral economics, marketing, and psychology, as well as applying implicit measurement techniques to gain deep insights into true consumer motivations and preferences.

On 28 August 2026, the Royal Thai Embassy led the delegation to meet with Dr. Inge Dirinck, Technological Advisor at SENSTECH and Innovation Manager at Flanders’ FOOD, alongside a representative from VG Sensory, who provided a warm welcome. On this occasion, the delegation attended special briefings and participated in a practical chocolate evaluation and interview workshop. Both sides also exchanged insights on laboratory operational workflows to establish strategic partnerships in sensory science and expand international networks within the food industry.

In this context, Flanders’ FOOD, established in 2005, acts as an innovation facilitator connecting industry, research institutes, and universities. It manages over 70 research projects involving more than 350 companies (95% of which are SMEs), with one of its key initiatives being the development of a "Sensory Roadmap" to address emerging flavor challenges and novel food technologies.

SENSTECH (Technological Advice Center for Sensory Quality) specializes in flavor quality analysis and food contact materials, utilizing advanced aroma isolation techniques and Volatile Organic Compound (VOC) analysis to bridge chemical data with Quantitative Descriptive Analysis (QDA), helping enterprises accurately understand flavor structures and resolve product issues.

VG Sensory, originating from Ghent University in 1999, serves as a bridge between producers and consumers through tailor-made test designs, home-use testing, and targeted panel selections—comprising both naive consumers and trained experts—to deliver precise consumer satisfaction analyses.

The Thailand–Belgium Sensory and Consumer Science Collaboration Initiative is an initiative by the Royal Thai Embassy aimed at integrating sensory science, behavioral science, and consumer assessment technologies with Thai product and service innovations—such as food, chocolate, processed agricultural products, and cultural tourism. By establishing joint research networks with leading Belgian institutions including Cacaolab, Ghent University, SENSTECH, and PXL-MAD, the project aims to elevate Thai Sensory Labs into a regional sensory research hub for ASEAN, mitigate business risks for entrepreneurs, add value to Thai products, and drive sustainable economic growth.