Sensory Evaluation of Food: Principles and Practice (book)

"Sensory Evaluation of Food: Principles and Practice" is a comprehensive guide that explains how experts assess food quality through human senses—taste, smell, sight, touch, and hearing. The book covers scientific methods for designing tests, analyzing sensory data, and understanding how sensory perceptions influence food preferences and product development. It emphasizes standard practices to ensure consistent, reliable results, helping food companies improve products, ensure quality, and meet consumer needs. Overall, it bridges scientific techniques with practical applications in evaluating how foods are experienced through the senses.