Assessing beer quality robotically; No crunch for breakfast cereals market

Assessing beer qualityrobotically
Beer’s sensory attributes are directly linked to perceived foam-related parameters and beer color. In a studypublished in the Journal of Food Science, researchers used machine learning modeling to develop an objective predictive model that assessed the intensity levels of sensory descriptors in beer, using the physical measurements of color and foam-related parameters.

Using a robotic pourer (RoboBEER), the researchers obtained 15 color and foam-related par…