The current poultry production system need to be advanced to meet ethical standards. In this project, the student will get the opportunity to conduct sensory analyses, using the professional sensory panel at Dept. of Food Science, and run consumer tests to explore their acceptance of the new poultry product produced in a novel organic sustainable system

Today, culling of day-old male-chickens from egg-laying genotyped are common practice in many European countries. This practice causes an ethical dilemma, and a ban in EU could be possible in the near future. Also, egg-laying hens are not utilized in the organic meat poultry production.

The current project will be conducted under the HOPeS research project, that holds the overall purpose of advancing the organic system in poultry production. This is done through a dual focus, in which both hens and roosters are better utilized in sustainable poultry production. However, no product is successful until it is adopted by the consumers, and in this regard, the sensory quality and consumer acceptance is critical.