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Novel Contactless Sensors for Food, Beverage and Packaging Evaluation
Claudia Gonzalez Viejo1, Damir D Torrico2, Sigfredo Fuentes1,3
1Digital Agriculture Food and Wine, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.
Abstract:
The use of traditional methods to evaluate food, beverages, and packaging tends to be time-consuming, labour-intensive, and usually involves high costs due to the need for expensive equipment, regular refill of consumables, skilled personnel and, in the case of sensory evaluation, incentives or payments involved for participants recruitment and/or panelists training and participation [...].
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