The demand for sustainable, high-quality novel foods is increasing as consumers seek ethical and environmentally friendly choices. Yet, many plant-based and hybrid products fail to meet expectations in taste, aroma, texture, and nutrition, limiting acceptance. This project aims to enhance the sensory and nutritional quality of novel foods by identifying key aroma compounds and functional ingredients that drive consumer perception. Using advanced techniques such as gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), sensory analysis, and physico-chemical methods (rheology, particle size, firmness, color), we will systematically improve aroma, texture, and appearance. Multivariate statistical tools will link analytical data with sensory results, enabling targeted product optimization. The project emphasizes sustainable use of side-streams and locally available raw materials, contributing to resource efficiency and reduced environmental impact. This interdisciplinary approach will advance food innovation and support the development of consumer-friendly, sustainable products that meet both sensory expectations and environmental goals.