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African Journal of Food Science and Technology

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Victoria C. Krings

Department of Animal Sciences, Faculty of Agricultural and Food Sciences, University of Kent, UK


  • Perspective Article   
    The importance of sensory science in food
    Author(s): Victoria C. Krings*

    The foundation of food product development is flavouring pairing. Furthermore, foods are rarely ingested alone, necessitating research into the sensory experience of food-beverage and food-food combos. The inherent arrangement of ingredients inside a recipe, the combination of food products among them and with beverages, and the creation of a whole meal are all included in the field of taste combination. This review examines the various definitions of pairing as well as the sensory approaches offered in the literature... View More»
    DOI: http:/

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