Recent trends and challenges in sensory and perception science
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Tarih
2019
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Yayıncı
IGI Global
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Eating is a vital and essential part of life. The routine process is not straight forward but highly sophisticated in that it incorporates dynamic changes on the food structure that triggers different modalities of food sensation. Sensory studies are being expanded with contributions from physiology, psychology, dentistry, neuroscience, and food science. All these experts seek answers to catastrophic and complicated procedures created by the oral process. This chapter provides information about the past and present of sensory science in 5 main sections: Sensation and perception (to provide an insight to psychological and physiological approaches); psychophysical laws (to interpret the missing link between the stimulus and perception); sensory market success and consumer behavior (to highlight the necessity of sensory testing for the industry and consumer); sensory evaluation methods; and recent developments in the field. © 2020 by IGI Global. All rights reserved.
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