Sensory science (early childhood education) is the systematic study of how young children perceive, interpret, and respond to sensory stimuli, particularly those related to food and ingestive behaviors, within the context of formal educational settings for preschool-aged children. This interdisciplinary concept applies principles from sensory evaluation and behavioral science to understand the development of children's sensory perception, their acceptance or rejection of foods based on sensory attributes (such as taste, smell, texture, and appearance), and how teaching strategies and the educational environment influence these responses. It investigates the relationship between sensory experiences with food, the development of food preferences, and the promotion of positive eating habits, thereby informing pedagogical approaches aimed at enhancing food quality experiences and supporting healthy human ingestive behavior in early childhood.