Principles and Practices in Food Sensory Evaluation

“Principles and Practices in Food Sensory Evaluation” offers a comprehensive exploration of the intricate field of sensory evaluation in the realm of food science. Delving into the principles that govern the sensory perception of food, the book covers topics ranging from the role of receptors to the application of neuroscience in understanding taste and aroma. With a focus on quality control and stability, the text equips readers with essential knowledge to assess and enhance the sensory attributes of food products. Whether exploring the nuances of flavor profiles or unraveling the complexities of texture and appearance, this book serves as a vital resource for researchers, professionals, and students seeking a deeper understanding of sensory evaluation in the context of food science.

Keywords

Sensory Evaluation, Food, Food science, Neuroscience, Quality control, Stability, Receptors