The sensory and physicochemical properties of food are vital in determining its acceptability, quality, and overall consumer experience. These characteristics cover a wide spectrum, ranging from those that can be measured objectively to those perceived subjectively. Our research focused on food sensory evaluation and process/engineering aspects, particularly focusing on cereal and dairy quality, addressing functionality, processing efficiency, safety, sustainability, and the utilization of by-products. We are also interested in the application of edible and biodegradable polymers as carriers for antioxidants, antimicrobials, colors, and flavors in food products. Our current research seeks to enhance the understanding of consumer perceptions of food attributes and to predict sensory responses from both consumers and trained panelists using various instruments.​