Our research focuses on the sensory and physicochemical properties of food, crucial for determining quality and consumer acceptance. We specialize in evaluating cereal and dairy products, addressing functionality, processing efficiency, safety, and sustainability. We also explore the use of edible and biodegradable polymers to incorporate antioxidants, antimicrobials, colors, and flavors in food. By predicting sensory responses from consumers and trained panelists, we aim to enhance food quality and sustainability while improving consumer experiences....More