Sensory Analysis
Sensory analysis is particularly a discipline which applies statistical analysis and experimental planning to the use of human senses for the goal of evaluating consumer products. The statistic requires panels of human assessors, on whom the products are tested, and recording the responses made by them. Sensory analysis can mainly be separated into three sub-sections:
- Affective testing (dealing with facts such as preferences)
- Perception (the psychological and biochemical aspects of sensation)
- Analytical testing (belongs to objective facts about products)
Related Conference of Sensory Analysis
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Sensory Analysis Conference Speakers
Recommended Sessions
- Diet and Genetics
- Diseases and Conditions Influenced by Nutrition
- Food & Nutritional Immunology
- Food Adulteration
- Food Chemistry
- Food Industry
- Food Labelling
- Food Microbiology
- Food Nutrition and Dietetics
- Food Packaging
- Food Processing
- Food Science & Cardiac Care
- Food Technology
- Food Toxicology
- Food, Vaccines and Medicine
- Importance of Food Nutrition
- Junk Food and Diabetes
- Management of Food Waste
- Molecular Gastronomy
- New invention in Nutrition science
- Nutrition in Pregnancy Health
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