The Future of Sensory Science: An Intergenerational Conversation

Sensory science is a multidisciplinary field that uses sight, smell, taste, sound, and touch to measure, interpret, and understand human responses to foods and beverages. And it's one that continues to grow and adapt alongside swiftly changing consumer preferences and the social, technological, and environmental challenges shaping the future of food. Where is the field headed next and what can the younger generation of sensory scientists—those who will inherit these challenges—learn from mentors in the field?

Soon-to-be sensory scientist Jenna Fryer, a doctoral candidate at Oregon State University, is already marshaling her expertise to solve problems posed by the climate crisis through research exploring the impact of wildfire smoke on the sensory properties of wine. This month, she sat down with veteran sensory scientist Karen Graves, vice president of shared technical services at Bell Flavors & Fragrances and a past chair of IFT's Sensory & Consumer Sciences Division to discuss sensory's future, its new and unfolding possibilities, and how those joining the field can best position themselves for success.

‘These conversations help the younger generation get inspired by those who came before us,’ Fryer says. ‘They demystify the field and help us establish lasting connections with mentors.’

KG: As vice president of shared technical services, I oversee a cross-functional team that guides select domestic and international flavor and fragrance R&D initiatives to increase top-line and bottom-line growth. In addition, I champion an innovation team that extends Bell technology to new applications.

KG: AI is all about machine learning and getting a machine to do what a human would do. We’ve already, as a field, incorporated elements of automation to help us. We no longer hand calculate our statistics, for example. We have a machine to do that. So, there's an element of basic AI that we use every day, assuming we’re using a computerised program for data analysis. I think AI can be a useful tool that complements sensory evaluation as we adapt to an ever-changing world and consumer landscape, but one important thing to remember is that its outputs are only as good as the inputs we give. As we look toward taking advantage of AI, sensory scientists need to remember the basics and make sure we are collecting data effectively and accurately to ensure valid inputs. AI can be used to make connections within the data that could be overlooked, look at formulation changes from a new perspective, and predict from a consumer perspective what the ‘next best thing’ could be. We must recognise, though, that AI is there to help us do tasks and define better insights faster. It's not there to replace what we do.

KG: Take time to learn from other disciplines. Be open to other opinions and ideas. The insights you can gain from areas outside of food will make you a more effective scientist. Communication and business savvy are critical. I would encourage students to take classes in business, marketing, communications, and presentation skills. You need to be able to convey your ideas in a way that resonates with your audience and tell a story so that people walk away and remember it. When you come out of school, you’re an expert in your scientific area, but you’ve got to be able to communicate your findings to a diverse population. You’ve got to be able to talk to the lab tech, the R&D team, the middle managers, and the executives who make the final decisions. Additionally, to appreciate sensory science is to be aware of our history. To truly learn how we can evolve for the future, we need to be mindful of how we started, conquered challenges, and adapted throughout the years.