A recent event organized by the Bachelor of Science (Hons) in Culinology programme at the School of Food Studies & Gastronomy offered a fascinating deep dive into the intersection of technology and sensory science. The event featured distinguished alumnus Dr. Abdul Hannan bin Zulkarnain, a graduate of the Culinology programme, who recently completed his Ph.D. with a specialization in Sensory Science at the Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences.
Dr. Hannan’s research focuses on integrating innovative technologies such as eye-tracking and virtual reality (VR) into consumer sensory evaluations, placing him at the forefront of advancements in sensory science. His academic journey and groundbreaking work are a testament to his dedication and expertise in the field. The session was moderated by Tracy Wong Fang Lian, Lecturer at the School of Food Studies & Gastronomy.
During the event, Dr. Hannan provided an in-depth overview of digital technologies revolutionizing sensory science, particularly VR and biometric tools. He demonstrated how VR creates immersive environments that replicate real-world consumer interactions and product experiences. By conducting sensory evaluations in controlled virtual spaces, researchers can enhance construct validity, improve participant engagement, and accelerate product development. This approach allows for rapid prototyping, consumer testing, and market simulations without the need for physical prototypes, yielding valuable insights into consumer preferences and behaviors.
Dr. Hannan also highlighted the role of biometric tools in sensory evaluations, showcasing their ability to capture real-time physiological and neurophysiological responses. For instance, eye-tracking technology measures where consumers focus their attention, providing critical data for product packaging analysis and advertisement testing—insights that traditional methods often overlook.
The session served both as an informative session and an inspiration for students, sparking their imagination about the future of sensory science. It underscored the transformative potential of digital tools in generating precise consumer insights and driving innovation in the food industry. Dr. Hannan’s contributions not only exemplify the impactful work of our alumni but also bridge the gap between academic research and practical application. His journey sets a benchmark for future research, motivating our students to explore new possibilities in sensory science and beyond.