6th Edition of Euro Global Conference on
HYBRID EVENT: You can participate in person at Rome, Italy or Virtually from your home or work.
HYBRID EVENT
September 16-18, 2024 | Rome, Italy
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
Kasiviswanathan Muthukumarappan
South Dakota State University, United States
Michael Davidson
Davidson Consultants, United States
Holly Gatzke
University of Nevada, United States FAT 2024 Speakers
D Esposito Lourdes
Administración Nacional de Medicamentos, Argentina
Bill Lauto
St. John's University, United States
Most Tahera Naznin
University of Nevada, United States
Tim Ambler
London Business School, United KingdomSubmit your abstract Today
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