Biometric, and sensory responses of consumers toward food products and packaging

This project aims to understand the effects of food, beverage and packaging stimuli on the physiological, emotional, and sensory responses of consumers.

Sensory analysis is obtained using the state-of-the-art sensory laboratory at The University of Melbourne, which combines self-reported assessments and non- invasive biometrics from participants using a Bio-Sensory App developed by the Digital Agriculture Food and Wine group.

These techniques can be applied to any food, beverage or packaging/labels with important applications in the elderly population with dementia or patients with mental disease or communication impairments.

Faculty researchers


  • Service for Industry

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Associate Professor Sigfredo Fuentes