HYBRID EVENT: You can participate in person at Valencia, Spain or Virtually from your home or work.
HYBRID EVENT
September 08-10, 2025 | Valencia, Spain

Food Sensory Science

Food Sensory Science

A Scientific discipline used to induce, quantify, evaluate and interpret reactions to the characteristics of food and materials as experienced by the senses of sight, smell, touch, taste and hearing is called as Food Sensory Science. It is essential that the food industry measures the flavor, texture and other sensory properties of food and consumer products for quality assurance, product development and optimization, alternative processing studies, packaging and storage as well as the physical characteristics of the senses.

  • Advances in Sensory Science
  • Food Sensory Properties: Physical & Chemical
Committee Members
Speaker at Food Science and Technology 2025 - Kasiviswanathan Muthukumarappan

Kasiviswanathan Muthukumarappan

South Dakota State University, United States
Speaker at Food Science and Technology 2025 - Said Bouhallab

Said Bouhallab

INRAE, France
Speaker at Food Science and Technology 2025 - Raffaella Conversano

Raffaella Conversano

University of Bari, Italy
FAT 2025 Speakers
Speaker at Food Science and Technology 2025 - Christina Dorado

Christina Dorado

Agricultural Research Service, United States
Speaker at Food Science and Technology 2025 - Adam Douch

Adam Douch

University of Adelaide, United Kingdom
Speaker at Food Science and Technology 2025 - Mahya Bahmani

Mahya Bahmani

Commonwealth Scientific and Industrial Research Organisation, Australia
Speaker at Food Science and Technology 2025 - Davide Frumento

Davide Frumento

UniversitĂ  degli Studi di Genova, Italy

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