EDITORIAL OVERVIEW: SENSORY SCIENCE AND CONSUMER PERCEPTION 2023

CUFFIA, FACUNDO; ROJAS-RIVAS, EDGAR

Current Opinion in Food Science

Elsevier BV

Año: 2023

2214-7993

The human population is currently facing different problems related to food production and consumption such as high pollution, the increase in the production of greenhouse gases that contribute to global warming and climate change. In addition, the recently the COVID-19 pandemic has favored some changes in consumption patterns in different populations, not to mention the public health problems that are reflected in high rates of overweight, obesity and non-communicable diseases. In addition, we also need to consider other issues related to food loss and waste, along with inequities in its distribution. For that, it is relevant to understand consumer perceptions in order to the mentioned problems given that is a key player in food systems.In recent years, sensory and consumer sciences have experienced exponential growth and have gained great relevance due to their versatility in being able to study and explain the perception and behavior of people in different areas and subject fields ranging from technology, development, design, and innovation of food and its packaging; until health, economy, sustainability and physiological and perceptual issues around the oral microbiota and sensory stimulation of swallowing, among others. This fact has occurred, among other factors, due to the development of several consumer-based techniques that have allowed the effective and efficient collection of information directly from people and based on different methodologies, including projective methods, as described in the work of Dr. Edgar Rojas-Rivas et al.