Sensory Science & Consumer Research

Sensory science is increasingly data-driven, integrating rapid descriptive methods (CATA, RATA, projective mapping) with implicit measures, biometrics (eye-tracking, fEMG, GSR) and AI-assisted texture and aroma profiling. The track will cover sodium and sugar reduction without bitterness penalty, flavor modulation in plant-based meats and dairy analogues to mask off-notes (beany, sulfurous), and the emerging neuroscience of palatability under GLP-1-mediated appetite suppression. Cross-cultural sensory work, virtual and augmented reality consumer testing environments, and the validation of e-tongue/e-nose platforms (Alpha MOS, Aryballe) for quality control will receive focused sessions.