Abstract

Food Biotechnology and Its Applications in Modern Food Production

Author(s): Alejandro R. Morales

Sensory evaluation is a scientific discipline that uses human senses to assess the quality, acceptability, and characteristics of food products. It plays a central role in product development, quality control, and consumer research. By integrating sensory science with analytical methods, food scientists can better understand consumer preferences and product performance. This article discusses the importance of sensory evaluation in food science and its role in ensuring high-quality food products. Improper post-harvest practices can lead to significant food losses, reduced nutritional value, and economic challenges. The application of appropriate post-harvest technologies enhances food safety, extends shelf life, and ensures year-round availability of food products. This article discusses the role of post-harvest technology in improving food quality and reducing post-harvest losses.