Sensory Evaluation Drives Innovation

FOOD SAFETY & QUALITY

Food Technology Magazine | Article

Neil Mermelstein

Neil H. Mermelstein

Sensory science continues to play an important role in the development of new food and beverage products and in monitoring the quality of existing products. Accordingly, six symposia on a variety of aspects of sensory evaluation were presented during the 2012 IFT Annual Meeting & Food Expo. Here are some highlights. Palmnuts, yams, okra, and cowpeas (clockwise from top right) are some of Africa’s indigenous ingredients providing the multilayered tastes & textures of African cuisines.

Innovative Sensory Tools for Product Quality
Saying that quality sensory programs are often discounted in industry as too costly or too cumbersome to incorporate into manufactur…

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About the Author

IFT Fellow
Editor Emeritus of Food Technology
[email protected]
Neil Mermelstein

In This Article

  1. Food Sciences
  2. Sensory Science

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