The University of Jordan :: Research Groups :: Advancing Food Sensory Science and Process...

To investigate the sensory and physicochemical properties of food that influence consumer acceptance and product quality.
To improve the functionality, safety, and processing efficiency of cereal and dairy products.
To develop sustainable solutions, including the utilization of food by-products and biodegradable materials in food packaging.
To explore the use of edible polymers for delivering antioxidants, antimicrobials, colors, and flavors in food products.
To enhance the prediction of sensory responses from consumers and trained panelists using advanced instruments and methodologies

Preference Mapping in Sensory Evaluation