Research
Coup de coeur RESEARCH
A new publication on ScienceDirect. The EBI is contributing to an international discussion on the evolution of sensory sciences through an article published in the journal Food Quality and Preference. This publication suggests broadening the traditional view of sensory analysis, which has historically focused on food, to recognize its role in many areas such as cosmetics, medical devices, materials, textiles, and even services. A more cross-cutting approach that opens up new opportunities for research, innovation, and product development.
>>> To read on ScienceDirect
