Food Microbiology and Nutrition

Food Quality Assessment & Sensory Science

Food quality assessment and sensory science explore the physical, chemical, and sensory attributes that shape consumer acceptance and purchasing behavior. Quality parameters such as texture, aroma, flavor, color, and nutrient composition—are evaluated using analytical instruments, sensory panels, and consumer studies. Advances in digital technologies, including e-nose and e-tongue systems, spectroscopy, and machine vision, enable precise and objective quality assessment throughout production and distribution. Sensory science investigates how human perception interacts with food structure, ingredients, and processing methods, providing insights for product reformulation and innovation. Researchers also study factors influencing liking and preference, including cultural influences, psychological cues, and health-conscious trends. In addition, shelf-life modeling and stability testing play critical roles in predicting product performance over time. The integration of sensory analysis with nutritional science, functional food development, and market research supports industries in creating appealing, high-quality, and health-oriented products. As consumer expectations continue to evolve, food quality and sensory research remain central to product development and brand success.