‘감각·소비자과학’이란?
What is sensory and consumer science?
- 주제(키워드) sensory evaluation , sensometrics , sensory psychology and physiology , food choice and consumer behavior , health and wellbeing
- 주제(기타) 농수해양
- 주제(기타) 식품과학
- 주제(기타) 기타식품과학
- 설명문(URI) https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART002520119
- 등재 KCI등재후보
- 발행기관 한국식품과학회
- 발행년도 2019
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000169670
- 본문언어 한국어
초록/요약
Sensory and consumer science is one of the four core sciences in food science training. In early years, this field of studies are focused on providing food technologists information of sensory attributes of food for quality control and product optimization, and referred as sensory evaluation or sensory science interchangeably. Yet, during the last decades, its scope has been much broadened looking at sensory properties of food not just as product attributes but consumer-perceived properties, emphasizing human experience. Attentions are increased for sensory fundamentals(sensory psychology and physiology) and multidisciplinary integration of theories and measurement methods for improving satisfaction of consumers’ sensory experience and promoting healthy eating and wellbeing. The Sensory Evaluation(SE) division of Korean Society of Food Science and Technology(KoSFoST) has recently changed its name to Sensory and Consumer Science(SCS) division in order to address such evolution of the field and sensory professional’s role.
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