Abstract
Sensory food science has evolved from the need for scientifically sound and systematic sensory evaluation of foods. Capitalising on its multidisciplinary nature, it has to accommodate to many research traditions and interests. In the past 15–20 years the field has made substantial progress in developing new methods and approaches and in advancing our understanding of consumer responses to foods. Sensory food science can contribute to understanding responses of different consumer segments to emerging trends in food production, processing and consumption. Favourable progress of the field requires proper university training programmes, funding for basic research, and multidisciplinary collaboration.
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