Authors : Kalyani Bandi; Manjula Kola

Volume/Issue : Volume 11 - 2026, Issue 6 - June

Google Scholar : https://tinyurl.com/7yv7ydmu

Scribd : https://tinyurl.com/kz8ykade

DOI : https://doi.org/10.38124/ijisrt/26jun1525

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

Abstract : In the past few decades, manufacturing has gotten more efficient and modern industry has reached productivity peaks because to the revolution of artificial intelligence (AI) and automation. The food industry is ready to take advantage of new opportunities and advancements. More food companies will be utilizing big data and artificial intelligence to enhance product quality, meet consumer needs, and guide the food service sector toward a more intelligent and sustainable future. From farm to fork, where research begins with horticulture and ends with food product processing, artificial intelligence is applied in the food business. Food companies may increase mass demand, reduce waste, improve food safety and quality, and retain consumers by putting this cutting-edge technology into practice. Along with theses the most important area in food processing is sensory evaluation which is having a key role in product formulation and marketing. Sensory scientists are discovering links between individuals' self-reported hedonic reactions to various food and beverage products and their subconscious biometric responses. The primary objective of the article is to elevate the level of applicability and approachability of sensory developments in the food processing units.

Keywords : Artificial Intelligence; Food Industry; Product Formulation; Processing; Sensory Evaluation.

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