Which process is used to measure the sensory characteristics of food products?

The process used to measure the sensory characteristics of food products is food sensory evaluation. This method is designed specifically to assess how consumers perceive the various sensory attributes of food, such as taste, smell, texture, appearance, and overall acceptability. It involves systematic testing by panels or groups of individuals who evaluate these characteristics under controlled conditions.

This evaluation is essential in food science because it provides insights into consumer preferences and can guide product development, quality control, and marketing strategies. By using standard sensory evaluation techniques, food scientists can quantify attributes and draw conclusions about how changes in formulation, processing, or packaging might affect a product's appeal to consumers.

Other processes mentioned serve different purposes. Food safety training focuses on educating individuals about safe food handling practices to prevent foodborne illnesses, while food preservation encompasses techniques used to extend the shelf life of food products. Microbial analysis involves assessing the presence of microorganisms in food, which is primarily concerned with food safety and quality rather than sensory characteristics.