March Content Spotlight: Sensory Science

Our March Content Spotlight takes a deep dive into the complex world of sensory science—the multidisciplinary field that seeks to understand human responses to food and beverages through sight, smell, taste, sound, and touch. Learn about the state of the discipline and where it’s headed with our latest Brain Food blog post, Food Technology feature stories, Omnivore and Sci Dish podcasts, special access to select sensory presentations from last year’s IFT FIRST: Annual Event and Expo—and more! 

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Brain Food blog 

• The Future of Sensory Science: An Intergenerational Conversation

Food Technology [IFT Member Benefit]

• The State of Sensory Science
• Next-Generation Sensory Science

Omnivore podcast

• Alternative Snacks, Understanding Sensory Science, a Positive Approach to Food Science

IFT FIRST 2023 Archive  

• Effective Reporting of Sensory & Consumer Research: Practical Tips to Creating Reports for Non-Technical Audiences
• Sensory Skills Beyond the Classroom
• Can We Make the Sensory Complexity of Wine More Consumer-Friendly?

Sci Dish podcast

• Sensory Science Series, Part 1: Culinary Quantitative Description Analysis (QDA): New Data from an Old Tool
• Sensory Science Series, Part 2: “Fast & Early”: An Approachable Path to the Valuable Consumer Voice

Journal of Food Science [Subscription Required—IFT Member Discount Available]

• Analysis of Umami Taste and Their Contributing Compounds in Edible Fungi Based on Electronic Tongue, Sensory Evaluation, and Chemical Analysis
• Development of Gluten-Free Craft Beer: Impact of Brewing Process on Quality Attributes and Consumer Expectations for Sensory Properties

Comprehensive Reviews in Food Science and Food Safety [IFT Member Benefit]

• Enhancement Effect of Odor and Multi-Sensory Superposition on Sweetness

On-demand videos

• Fundamentals of Sensory Science Online Course
• Best Practices in Sensory Evaluation for Quality Management

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