Food Sensory Science

A Scientific discipline used to induce, quantify, evaluate and interpret reactions to the characteristics of food and materials as experienced by the senses of sight, smell, touch, taste and hearing is called as Food Sensory Science. It is essential that the food industry measures the flavour, texture and other sensory properties of food and consumer products for quality assurance, product development and optimization, alternative processing studies, packaging and storage as well as the physical characteristics of the senses.

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