The food industry faces growing challenges due to evolving consumer demands, requiring digital technologies to enhance sensory analysis. Innovations such as eye tracking, FaceReader, virtual reality (VR), augmented reality (AR), and artificial intelligence (AI) are transforming consumer behavior research by providing deeper insights into sensory experiences. For instance, FaceReader captures emotional responses to food by analyzing facial expressions, offering valuable data on consumer preferences for taste, texture, and aroma. Together, these technologies provide a comprehensive understanding of the sensory experience, aiding product development and branding. Electronic nose, tongue, and eye technologies also replicate human sensory capabilities, enabling objective and efficient assessment of aroma, taste, and color. The electronic nose (E-nose) detects volatile compounds for aroma evaluation, while the electronic tongue (E-tongue) evaluates taste through electrochemical sensors, ensuring accuracy and consistency in sensory analysis. The electronic eye (E-eye) analyzes food color, supporting quality control processes. These advancements offer rapid, non-invasive, reproducible assessments, benefiting research and industrial applications. By improving the precision and efficiency of sensory analysis, digital tools help enhance product quality and consumer satisfaction in the competitive food industry. This review explores the latest digital methods shaping food sensory research and innovation.

In this paper we present a study about multi-sensory content within the context of learning activities aimed at people with intellectual disability. A story was prepared together with traditional stimulus (audio and visual) and multisensory (audio, video, tactile and smell). Knowing that people with intellectual disability, due to their cognitive limitation, have multiple learning difficulties, namely in areas such as: communication, reading/writing and attention [1], it is really important to create innovative and pedagogically effective solutions that may motivate them and assist their learning process. Therefore, this study presents Preliminary results showing an overall improvement regarding the participant's memory when using the very multi-sensory contents