Synopsis It is a grand synthesis of anatomy and physiology of sensory organs, food science, chemistry, psychology, instrumentation and statistic, within the perspective of sensory science. It guides the readers into a journey of fascinating world of senses and nervous system, focuses the practical aspects of sensory quality evaluation of food and much more. Organized into 16 chapters in single volume, it brings out the concept of sensory science, food metabolism and congnitive sciences, techniques employed in sensory evaluation, in a systematic manner. It provides opportunities to the readers for indepth study with adequate reference in each chapter along with a small glossary of terms and a subject index. The book offers practical examples, innovations and advancements in sensory science. It gives holistic view of sensory science. It gives holistic view of sensory science and evaluation of food, during production, processing and marketing. It is generously interspersed with illustrations, designed to reinforce the key concepts, is a timely, academic and need based contribution. Sensory Science: Principles and Applications in Food Evaluation” is truly a text-cum-reference book for researchers, educators, food technologists/biotechnologist, oenologists, postharvest technologists, quality assurance personnels other professionals from food industry, and UG and PG students from relevant disciplines.