This group focuses on sensory research that is important for innovation and product development. Several research topics are involved such as.
– Determination of sensory profiles of food and non-food products by highly trained and expert panel for optimization of product formulation and process, identification of product identity and creation of innovative products.
– Study on consumer behavior, emotion and need to create innovative product
– Development of sensory lexicon of foods for descriptive analysis
– Sensory perception of the elderly