Artificial Intelligence in Sensory Science: Innovations in Food Quality and Consumer Perception
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".
Deadline for manuscript submissions: 23 October 2025 | Viewed by 373
Special Issue Editor
Interests: sensory evaluation; food texture and rheology; food processing (meat and agricultural products)
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The integration of artificial intelligence (AI) in sensory and consumer science is driving significant advancements in food quality assessment, flavor profiling, consumer liking prediction, and sensory data analysis. AI-driven models, including machine learning and deep learning algorithms, are enhancing the precision, reproducibility, and efficiency of sensory evaluations while augmenting human expertise. The application of AI extends to automated taste and aroma recognition, AI-assisted sensory panels, and the integration of big data, thereby redefining the methodologies employed in food research and product development.
This Special Issue seeks high-quality original research and comprehensive review articles that explore the application of AI in sensory and consumer science. Potential topics include, but are not limited to, AI-based methodologies for sensory evaluation, predictive modeling of consumer liking, digital analysis of taste and aroma, and AI-driven assessment of food texture. Manuscripts that examine the interaction between AI technologies and human sensory perception, as well as their implications for food innovation and quality control, are particularly welcomed.
By fostering interdisciplinary research at the intersection of computational intelligence and sensory science, this Special Issue aims to provide a critical perspective on the transformative role of AI in advancing food research and sensory evaluation methodologies.
Dr. Youngseung Lee
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- artificial intelligence
- sensory and consumer science
- machine learning
- deep learning
- data science
- food quality
- consumer liking prediction
- flavor profiling
- big data in sensory science
- computational intelligence in food research
- AI in food innovation
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