Sensory science (food sensory science) is the scientific discipline that measures, analyzes, and interprets human responses to the properties of food and beverages as perceived by the senses (sight, smell, taste, touch, and hearing). It systematically investigates the relationship between the physical and chemical characteristics of food products and their resulting sensory attributes, playing a critical role in understanding food quality, guiding product development, ensuring quality control, and studying aspects of human ingestive behavior related to sensory stimuli.