Sensory evaluation and consumer preferences are the backbone of successful food product development—let’s not pretend otherwise. Taste, texture, aroma, and appearance all weigh heavily on what ends up in a consumer’s cart. This session digs into how these sensory factors shape choices and steer trends across the food industry. We’ll cover practical approaches: sensory science methods, actual consumer testing (not just theory), and how to interpret the mountain of data that comes with it. The whole point? When food scientists genuinely connect sensory evaluation with consumer behavior, they create products that stick—delivering on quality, nutrition, and a dash of innovation. That’s how brands stand out and keep folks coming back for more, even in the cutthroat global market.
Welcome to a platform of collaboration where experts, researchers, and innovators unite to bring forward excellence in food science and technology.
