1st Edition
Engineering Innovations in Sensory Science
Preface
List of Contributors
1 History and Importance of Sensory Science
Herbert Stone and Rebecca N. Bleibaum
2 Conventional Sensory Techniques and Industrial Practices
Rajesh Kumar, Oshin Sahni, and Neha Chatterjee
3 Science of Objective-Based Sensory Techniques and Their Adaptation in the Food Industry
Chandrasekar Veerapandian, Eyarkai Nambi Vijayaram,
and Jaganmohan Rengarajan
4 Advantages and Disadvantages of Conventional
and Objective-Based Sensory Techniques
Sahar Akhavan-Mahdavi and Hadiseh Bagheri
5 Engineering Advancements in Aroma Detection
Nirmal Thirunavookarasu
6 Engineering Advancements in Taste Detection
Rifna Elenjikkal Jerome
7 Dynamic Mastication System
Wasiya Farzana and Gintu Sara George
8 Scope for Artificial Mastication Robots to Evolve As a Food Texture Evaluating Systems
Anbarasan Rajan and Mahendran Radhakrishnan
9 Brain-Computer Interface for Aroma Perception
Monica Velusamy and Mahendran Radhakrishnan
10 Brain-Computer Interface for Taste Perception
Rakesh Balakumar, Anbarasan Rajan,
and Mahendran Radhakrishnan
11 Computer Interface for Human Mastication Analysis
Nevetha Ravindran, Pratik Madhukar Gorde, Srijita Banerjee,
Sushil Kumar Singh, and Poonam Singha
12 VR, AR and MR in Consumer Behaviour Studies
Bhavadharini Boopathy and Lakshminarayana Rao
13 Scope for Engineering Innovations to Overcome the Current Obstacles in Sensory Perception
Rakesh Balakumar and Mahendran Radhakrishnan
Index
Biography
Mahendran Radhakrishnan attained his PhD in Food Process Engineering from Tamil Nadu Agricultural University, India. Prior to this, he received degrees in Industrial Biotechnology as well as Chemical Engineering. He is presently Professor and Head of Department of Food Process Technology at National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). Dr. Mahendran’s research focus includes Advances in Food Processing Technologies, novel non-thermal processing, including Cold Plasma, High Pressure Processing Applications in Agri-Food, Food Structure & Shape Transformation (4D Printing), and Super Critical CO2 Extraction. Mahendran has authored over 150 publications in reputed journals.
Anbarasan Rajan is Food Process Engineer who earned his M.Tech and Ph.D. in Food Process Engineering from the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). His primary research areas include nonthermal food processing, 4D foods/food shape morphing, and sensory science.
