Sensory perception is crucial for determining food quality, consumer acceptance, and the market success of new products. It also plays a key role in shaping nutritional choices and overall dietary habits. By advancing sensory science, the SENSE project enhances the understanding of a wide range of food products, studied by Agroscope.

The project focuses on three key areas. First, it optimizes and harmonizes sensory methods to improve data reliability and consistency. Second, it applies statistical and machine learning techniques to link sensory attributes with physicochemical properties of food, enabling predictive modeling of human perception and consumer liking. Third, it promotes knowledge exchange between partner projects, industry, and producers to ensure real-world implementation.

SENSE contributes to a more efficient, data-driven approach to food research, enabling more precise sensory assessments that support the development of sustainable, high-quality, consumer-preferred products.