IMSP is not an isolated course. It is the result of years of professional work.
The International Meat Sensory Program connects M.E.A.T. GmbH's educational work, Sensory-ID™'s digital infrastructure, international experience and a clear didactic approach.
30+ years in the industryMeat · education · sensory analysisRonny Paulusch · M.E.A.T. GmbHWhy this program was created.
IMSP began with the question of how professional meat competence can be developed beyond the meat sommelier qualification.
Teaching, international tastings, Buenos Aires and the Campeonato Mundial de Carnes repeatedly revealed the same point: knowledge about meat and the ability to assess it reproducibly are two distinct competencies.
Sensory-ID™ makes this second competence systematically trainable and documentable. IMSP connects the digital infrastructure with in-person training, live tastings, calibration, international comparison samples and modern higher education teaching methods.
The education and development company behind IMSP.
Meat · Education · Ambition · Travel combines vocational education, digital professional systems, consulting and international educational and specialist excursions. IMSP is an in-house development within this work.
M.E.A.T. GmbH is responsible for the curriculum, didactic architecture, organisation, quality standard and international development of the program.
Developed from the craft. Extended for international comparability.
For more than three decades, Ronny Paulusch has combined practical industry experience with vocational education, professional system development and international project work.
His starting point is butchery. This was followed by the Diplom-Fleischsommelier and Maestro Cortador Profesional qualifications, teaching and project work in Germany, Austria, Switzerland, Japan, Argentina, Spain and Finland, and higher education teaching development at Harvard University's Derek Bok Center for Teaching and Learning.
The professional book „Didaktik im Handwerk“, international tastings and judging, and the development of digital professional systems come together in IMSP. The common principle is that knowledge must become structured, verifiable and applicable in practice.
A program within a professional ecosystem.
Training, digital application, editorial insight and an alumni network work together.
M.E.A.T. GmbHDevelopment, education, didactic design and delivery of the program.
Sensory-ID™Digital workspace, knowledge and training environment for sensory analysis, tastings and personal development.
MEAT Morning BriefingProfessional interpretation, industry monitoring and an editorial view of the meat sector.
IMLNThe alumni and leadership network for development after the training program.
IMSP trains within the platform. It works in it.
Sensory-ID™ is the digital workspace for professional meat competence and the operating system of IMSP. Knowledge, tastings, calibration, personal references, analysis and learning progress remain connected in one environment.
The Meat Intelligence PlatformThe platform figures reflect the currently published Sensory-ID system and evolve as the database grows.
The meat sommelier needs the next step.
The article explains the professional question that led to IMSP.