Applied Food Research 5 (2025) 100780

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Applied Food Research

Virtual reality sensory analysis approaches for sustainable food production

A R T I C L E I N F O A B S T R A C T

Keywords: This article investigates the integration of virtual reality (VR) sensory analysis into sustainable food production,
Food Science emphasizing its alignment with the Sustainable Development Goals (SDGs). The exploration begins with
Sustainability examining the escalating importance of sustainable food production and introduces VR sensory analysis as a
Reality-Virtuality Continuum
pioneering solution to address challenges within the industry. This study seeks to redefine how we perceive,
Technology
Future Foods
produce, and consume food by harmonizing sensory science and sustainability goals. The global context section
establishes a connection between critical SDGs and the role of sustainable food production in addressing global
challenges, highlighting the pivotal role of technology in achieving these objectives. It then navigates the evo­
lution of sensory analysis, presenting traditional methods’ limitations and introducing VR as a transformative
approach. Methodology details seamlessly integrating VR sensory analysis into sustainable food production,
considering equipment requirements, and emphasizing the symbiotic relationship between VR and sustainable
practices. Case studies illustrate successful implementations across diverse food sectors. The contribution to the
SDGs section quantifies the impact of VR sensory analysis, demonstrating its potential to achieve resource ef­
ficiency and waste reduction. It concludes by exploring future directions and innovations, underscoring the
transformative potential of VR sensory analysis in reshaping sustainable food production in harmony with SDGs.

1. Introduction between 2020 and 2025. The search terms included combinations of
keywords such as "sustainable food production," "virtual reality sensory
The significance of sustainable food production has escalated as a analysis," "SDGs and food systems," and "immersive sensory technolo­
critical global concern, given its profound impact on environmental, gies." Boolean operators (e.g., AND, OR) were used to refine the
social, and economic aspects. Sustainable food production aims to meet searches, and only peer-reviewed articles published during this period
current food needs while ensuring the ability to provide for future were included. The literature was screened for its alignment with SDGs
generations with minimal adverse environmental impacts. This objec­ and its relevance to the study’s objectives. The findings informed the
tive aligns with the Sustainable Development Goals (SDGs) set by the analysis and discussions presented, offering a comprehensive under­
United Nations (2015), particularly SDG 2, which targets doubling standing of the potential and challenges of VR sensory analysis in sus­
agricultural productivity and ensuring sustainable food production tainable food systems.
systems by 2030. Therefore, aligning food sensory analysis innovation Before getting into VR, Fig. 1 illustrates the reality-virtuality con­
with SDGs is crucial in ensuring that food production and consumption tinuum introduced by Milgram & Kishino (1994). This continuum en­
align with sustainable practices and contribute to achieving the SDGs compasses a spectrum from real-world multisensory inputs to
(McBean, 2021; Shabir et al., 2023). interactive virtual simulators involving different combinations of
The study aims to explore the integration of virtual reality (VR) physical and digital input (Ancona et al., 2020). Extending to mixed
sensory analysis in sustainable food production, examine its alignment reality (MR) visualizations, which merge real and virtual environments,
with the SDGs, and assess its impact on food production and consumer it offers novel application potentials in various fields such as develop­
behaviour. To provide a strong foundation, this study is based on a ment, training, and maintenance (Schnierle & Röck, 2023). Milgram and
systematic review of the scientific literature. Key academic databases, Kishino’s concept of the reality-virtuality continuum is a taxonomy for
including Scopus, Web of Science, and Google Scholar, were searched mixed realities, including augmented reality and augmented virtuality

* Corresponding author.
E-mail addresses: Zulkarnain.Abdul.Hannan.Bin@phd.uni-mate.hu, abdulhannanphd@gmail.com (A.H.B. Zulkarnain).

https://doi.org/10.1016/j.afres.2025.100780
Received 5 December 2024; Received in revised form 5 February 2025; Accepted 17 February 2025
Available online 18 February 2025
2772-5022/© 2025 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
A.H.B. Zulkarnain and A. Gere Applied Food Research 5 (2025) 100780

(Allcoat et al., 2021). Furthermore, the continuum extends from entirely 1.1. The global context: sustainable development goals (SDGs) and
real to entirely virtual, with mixed reality displays combining virtual sustainable foods
and real content characterized as either augmented reality or augmented
virtuality (Lochhead & Hedley, 2021). The SDGs are a set of global aspirations to address critical challenges
VR is an advanced immersive technology that simulates realistic such as poverty, hunger, disease, and illiteracy (Lynch et al., 2020).
environments through computer-generated imagery, sounds, and haptic Food plays a significant role in achieving these goals as it has implica­
feedback. It allows users to interact with and experience a simulated tions for several SDGs, including zero hunger, good health and
world in real-time (Lamb, 2023). In sensory science, VR is increasingly well-being, sustainable agriculture, and responsible consumption and
being integrated to study and enhance human sensory perception, production (Bimmoy, 2022; Kapsdorferová et al., 2021). Achieving the
including vision, touch, taste, smell, and sound. This technology can SDGs in the context of food and sustainability requires addressing
revolutionize sensory analysis by providing a more immersive and various challenges such as food waste, food security, and nutrition while
interactive experience for consumers and researchers (Gere et al., 2021). also considering the environmental and social impacts of food systems
By integrating VR sensory analysis with sustainable food production, it (Brown et al., 2020; Paxman & Nield, 2022; Tsegaye et al., 2021).
becomes possible to assess the sensory attributes of food products and Sustainable foods, including innovative food technologies and sus­
educate consumers about sustainable practices in food production, tainable food production practices, are crucial in addressing global
thereby promoting informed and sustainable food choices (Zulkarnain, challenges related to food and sustainability. These innovations are
Kókai, et al., 2024b). instrumental in achieving multiple SDGs, particularly those related to
The integration of VR sensory analysis with sustainable food pro­ food security, nutrition, sustainable agriculture, and responsible con­
duction is particularly relevant in addressing the environmental impact sumption and production (Herrero et al., 2021; Jambrak et al., 2021).
of food systems. Sustainable food systems can be defined as providing Furthermore, technological innovations in food processing, particu­
healthy food while minimizing the use of natural resources and reducing larly nonthermal and advanced thermal techniques, play a crucial role in
waste and pollutants throughout the production and consumption life­ promoting sustainability in line with the SDGs and the 2030 Agenda
cycle. By leveraging VR sensory analysis, consumers can be educated (Jambrak et al., 2021). Pulsed electric field processing has emerged as a
about the environmental footprint of different food products, thereby promising alternative for sustainable food processing, offering
promoting sustainable consumption patterns aligned with SDGs such as energy-efficient preservation methods while maintaining product qual­
responsible consumption and production (Meijers et al., 2022). ity (Arshad et al., 2021). Similarly, high-intensity sonication has shown
Furthermore, the use of VR sensory analysis in food aligns with the potential in reducing fungicide residues and enhancing the overall
broader goal of advancing the role of food processing for improved quality of food products, such as tomato juice (Faisal Manzoor et al.,
integration into sustainable food chains. By providing a more immersive 2023). This technique also improves protein bioactivity and bioavail­
and engaging sensory experience. The technology can enhance the value ability, supporting the development of functional and nutritious foods
of sustainable food processing practices and promote the adoption of (Hussain et al., 2023). Moreover, utilizing agricultural byproducts, such
sustainable food chains that prioritize environmental and social as cereal-based husks, has been explored for wastewater treatment,
responsibility. biofuel production, and biodegradable packaging, contributing to cir­
cular economy principles (Hassan et al., 2023). Additionally, ohmic
heating-assisted extraction provides an efficient approach for recovering
valuable compounds from food waste, promoting resource efficiency

Fig. 1. Illustration adapted by Milgram & Kishino (1994) Reality-Virtuality Continuum.

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A.H.B. Zulkarnain and A. Gere Applied Food Research 5 (2025) 100780

and reducing environmental impact (Khalid et al., 2024). These food industry.
emerging technologies highlight the significance of innovative food
processing methods in achieving sustainable food production while
1.3. Virtual reality technology and its application in the food sector
minimizing waste and energy consumption (Herrero et al., 2021).
Food technology is crucial in achieving the SDGs by contributing to
VR has found diverse applications in food sensory analysis, providing
sustainable food systems, food security, and nutrition. Assistive tech­
unique opportunities to study sensory perception and consumer
nology includes tools that help improve a person’s ability to think,
behaviour. Table 1 demonstrates VR’s versatility in food sensory anal­
communicate, hear, move, care for themselves, and see. These tech­
ysis, offering new possibilities for studying sensory perception, con­
nologies enhance health, well-being, inclusion, and participation. They
sumer behaviour, and product development. VR provides a controlled
also play an important role in achieving the SDGs, especially for orga­
and immersive platform for investigating various aspects of food sensory
nizations that provide assistive technology (Smith et al., 2022). Addi­
experiences, enhancing our understanding of how sensory cues and
tionally, the future of food production is expected to be oriented towards
contexts influence food perception and consumer preferences (Tonooka
sustainable industries with high technological content to guarantee food
et al., 2025).
safety and security, aligning with the objectives of the SDGs (Bigliardi &
Filippelli, 2022). Moreover, the nutritional science behind sustainable
fungal protein (Teo et al., 2023), cell-based meat (Choi et al., 2023) and 1.4. Integrating VR sensory analysis into sustainable food production
insect-based protein (Traynor et al., 2024) has been highlighted as a
potential solution for sustainable food production, emphasizing the Integrating VR sensory analysis into sustainable food production
importance of innovative food sources in addressing global food chal­ requires a thorough understanding of procedures, equipment re­
lenges (Derbyshire et al., 2023). quirements, technological considerations, and the synergy between VR

1.2. Sensory analysis and its evolution in the food industry Table 1
Virtual Reality application in sensory analysis practices.
The Institute of Food Technologists (IFT) defines sensory analysis as Findings References
a scientific discipline used to measure, analyse, and interpret the re­
Investigating the VR can recreate settings like Oliver & Hollis
sponses to products as perceived by the human senses, including sight, impact of context restaurants or homes to study how (2021)
smell, taste, touch, and hearing (Jaeger et al., 2025). It plays a crucial environments influence food
role in understanding consumer preferences, product quality, and perception and behaviour.
overall acceptability. Sensory analysis techniques range from simple ​ VR and AR provide immersive, Crofton et al.
interactive tools to enhance sensory (2019)
descriptive tests to more complex consumer studies, all aimed at marketing in the food industry.
providing valuable insights into product characteristics and consumer ​ Multi-sensory cues in VR increase Song et al. (2022)
perception (Jaeger et al., 2025). engagement and influence food
Sensory analysis holds significant importance in the food industry, perception.
Cross-modal VR helps study how sensory factors, Zhang & Song
crucial for product development and quality control. While traditional
correspondence like colour, affect taste perception. (2022)
methods have been valuable, they often prove time-consuming and Assessing product VR enhances wine tasting Torrico et al.
resource intensive. To address these limitations, new methodologies like acceptability experiences, shaping product (2020)
check-all-that-apply (CATA) (Ares & Jaeger, 2015) or rate-all-that-apply acceptance and emotional responses
(RATA) (Ares et al., 2014) methods, alongside sensometric tools, have in controlled settings.
VR improves sensory evaluation for Crofton et al.
emerged. Additionally, the demand for fast sensory analysis techniques
​
foods like beef and chocolate by (2021)
has led to the development of methods requiring fewer resources and simulating real-world consumption
providing quicker results (Varela & Ares, 2014). settings.
Integrating machine learning (ML) and biometric sensors has shown ​ Greater immersion in VR affects Picket & Dando
liking, appropriateness, and (2019)
promise in real-time quality control, particularly in analyzing sensory
willingness to pay for products.
characteristics of food products. ML-based systems like electronic nose Enhancing sensory VR supports sensory training by Colombo et al.
(E-nose) (Yakubu et al., 2023) and electronic tongue (E-tongue) (Aouadi training exposing users to diverse and (2021)
et al., 2020) mimic human sensory organs, offering potential to com­ controlled environments.
plement traditional methods. Biometric sensors could include facial Investigating sensory VR is used to study the impact of Lestari et al.
disorders sensory disorders on food perception, (2022)
expressions, heart rate, skin conductance, body temperature, and especially in children.
eye-tracking (Fuentes et al., 2021). Exploring novel food VR enables users to experience new Kong et al. (2020)
Eye tracking has become invaluable in understanding consumer experiences flavours, such as virtual chocolates or
behavior and preferences within the food industry. Its integration with exotic dishes.
VR-based tasks create new sensory Van Der Laan
emotional response data enhances packaging label analysis (Fuentes ​
experiences and help understand et al. (2022)
et al., 2021), while its application in studying attention bias aids in decision-making in food choices.
understanding food-related behaviors, even in disorders like anorexia Understanding VR enhances shopping by creating Mishra et al.
nervosa (Werthmann et al., 2019). Moreover, in VR environments, eye consumer visually engaging environments that (2021)
tracking has been utilized for studying human behavior and user preferences influence consumer preferences.
VR grocery stores help study Lombart et al.
modeling, enhancing sensory analysis within immersive settings (Clay
​
consumer preferences for imperfect (2019)
et al., 2019; Jeong et al., 2022; Ryabinin & Belousov, 2021). fruits and vegetables.
This integration of eye-tracking data offers insights into consumer ​ VR promotes eco-friendly eating Plechatá et al.
behavior and preferences while improving understanding of visual habits by influencing food (2022)
preferences and behaviour.
attention and decision-making related to food products (Graham et al.,
Understanding VR sensory evaluations improve Zulkarnain, Xu,
2012). In VR environments, eye tracking offers avenues for studying consumer emotions mood by increasing positive emotions et al. (2024)
human behavior and user interactions, enriching sensory analysis and reducing negative ones.
through immersive experiences. Thus, incorporating eye-tracking tech­ Assessment of the VR VR labs are valuable for studying Zulkarnain,
nology into sensory analysis presents a promising approach to under­ environment food perception and sensory analysis Kókai, et al.
in the food industry. (2024a)
standing consumer responses and refining product development in the

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A.H.B. Zulkarnain and A. Gere Applied Food Research 5 (2025) 100780

sensory analysis and sustainable food production. VR sensory analysis, 1.5. Contributing to sustainable development goals through VR sensory
which combines different sensory inputs, can predict future actions and analysis
improve understanding of consumer experiences in food production
(Pavic et al., 2022). Although VR in sensory science presents exciting VR food sensory analysis supports the achievement of SDGs (Fig. 2)
developments, its full integration with food and human responses re­ by promoting sustainable consumption and production (SDG 12),
mains in its early stages (E. C. Crofton et al., 2019). Applying VR tech­ particularly through reducing food waste and optimizing resource use. It
nologies in sensory science aids in understanding ecologically valid also supports good health and well-being (SDG 3) by enabling the
consumer experiences for specific food products (Kong et al., 2020; development of healthier and more sustainable food products. Addi­
McClements & Grossmann, 2021; Wang & Jian, 2022). Furthermore, tionally, it contributes to industry innovation and infrastructure (SDG 9)
integrating VR sensory analysis with sustainable food production aligns by fostering technological advancements in the food sector and to
with emerging trends such as Machine Learning (ML) applications and climate action (SDG 13) by promoting sustainable practices that reduce
biometric integration (Gere et al., 2021). environmental impact. Furthermore, it aligns with Zero Hunger (SDG 2)
In terms of procedures, VR sensory analysis methodology should by advancing efforts to end hunger and ensure food security (Béné et al.,
focus on evaluating sensory panels’ performance, ensuring the accuracy 2022; Guiné et al., 2021; Petljak, 2021).
and reliability of sensory data (Sipos et al., 2021). Developing and The immersive nature of VR, closely related to various sensory per­
validating specific VR approaches for measuring sensory attributes may ceptions, has been found to enhance learning experiences, particularly
be necessary for using VR sensory analysis in food production in medical education (Taylor et al., 2023). Additionally, VR has been
(Zulkarnain, Kókai, et al., 2024a). Moreover, exploring potential ap­ shown to reduce the use of analgesics in hospitals, aligning with the goal
plications of VR in sensory science can enhance the ecological validity of of good health and well-being (Theingi et al., 2022). Furthermore, VR
consumer sensory data while maintaining participant engagement has the potential to contribute to sustainable cities and communities by
(Crofton et al., 2021). offering new opportunities for creating immersive and interactive
Regarding equipment requirements and technological consider­ educational experiences (Fink et al., 2023). The techology has been
ations, integrating wearable sensors and functional devices can enhance found to be effective in distracting individuals during medical proced­
the immersive experience and sensory perception in VR sensory analysis ures, suggesting its potential to enhance the sensory experience of food
(Kim et al., 2021). Implementing VR technologies for sensory analysis in analysis (Eijlers et al., 2019). Additionally, VR interventions have shown
food production may involve addressing VR misclassification through a benefits in motor function recovery, indicating its potential for
hardware-based qualification matrix for VR, ensuring validity and reli­ improving sensory perception and motor skills in food-related activities
ability (Takac et al., 2021). (De Miguel-Rubio et al., 2020). Furthermore, the use of immersive
Combining VR sensory analysis with sustainable food production technologies such as VR has been linked to exploring the effects of food
involves understanding how VR technologies influence the way food stimuli, indicating its potential in enhancing sensory experiences related
products are perceived through the senses (Kong et al., 2020). Under­ to food (Harris et al., 2023).
standing sensory perception through VR can guide the development of In the context of food waste reduction and environmental harm, the
sustainable food production practices aligned with consumer prefer­ valorization of agro-industrial byproducts has been highlighted as a
ences. Additionally, insights from studies on the effects of immersive VR popular approach, emphasizing the positive effects on waste reduction
environments on sensory perception can inform the design of sustain­ and environmental harm reduction (Naibaho & Korzeniowska, 2021).
able food production environments optimizing sensory experiences (E. This aligns with SDG 12 by promoting sustainable consumption and
Crofton et al., 2021). production patterns. Additionally, the sensory analysis of new meat
products’ development has been emphasized as an important tool for
achieving data applicable to technology quality assessment and con­
sumer insights, thereby contributing to resource efficiency and waste
reduction in food production (Ruiz-Capillas et al., 2021).

Fig. 2. Sustainable Development Goals within VR Sensory Analysis.

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Moreover, the relevance of sensory analysis in food product devel­ environments, The technology enhances our understanding of consumer
opment has been highlighted, indicating its potential to strengthen the sensory responses to food (E. Crofton et al., 2021). However, as VR in
link between technological innovation and sustainable development sensory science is still in its early stages, further research is essential to
(Liechti et al., 2022). This is in line with SDG 9 by promoting techno­ fully integrate these technologies with human sensory and behavioral
logical innovation and enhancing resource efficiency. responses (Zulkarnain, Kókai, et al., 2024b, 2024a; Zulkarnain, Xu,
et al., 2024).
1.6. Challenges and considerations in implementing VR sensory analysis VR has already shown promise in exploring visual-taste congruency,
for sustainable food production revealing its potential to improve perceived sweetness and product
liking while promoting responsible consumption and production (Chen
While VR sensory analysis offers many benefits for sustainable food et al., 2020). Additionally, VR can be a valuable tool for studying how
production, it also comes with challenges. One major issue is ensuring eating environments influence food intake and behavior, further sup­
that VR systems create realistic sensory experiences that accurately porting sustainable consumption (Oliver & Hollis, 2021).
represent real-world food perception (Santos & Son, 2022). Another Interdisciplinary collaborations are key to advancing VR applica­
concern is accessibility, as not everyone, especially individuals with tions in food sensory science. For example, integrating VR into pro­
disabilities, may be able to fully use VR-based sensory analysis gressive farming practices offers managerial and policy benefits,
(Zulkarnain, Xu, et al., 2024). Ethical issues, such as bias in virtual en­ showcasing the synergy between agriculture and sensory science to
vironments and unrealistic sensory simulations, also need careful drive sustainable production (Kumari et al., 2022). Similarly, the use of
consideration to ensure fair and reliable evaluations. VR and augmented reality (AR) in gastronomy demonstrates how
The environmental impact of VR technology is another factor to interdisciplinary approaches can enhance responsible consumption in
consider. Although VR can help reduce food waste and improve resource the food industry (Çöl et al., 2023).
efficiency, VR devices and digital infrastructure consume a lot of energy, Furthermore, studies on wine tasting using VR have demonstrated its
which may reduce these benefits. The production and disposal of VR ability to influence consumer perceptions and attitudes, highlighting its
hardware also contribute to electronic waste, raising sustainability role in encouraging responsible consumption (Picket & Dando, 2019).
concerns. Developing energy-efficient VR systems and responsible waste Beyond food, VR experiences that vary sensory information levels have
management strategies is necessary to minimize negative environmental been shown to shape mental imagery, attitudes toward tourist destina­
effects (Guan et al., 2022). tions, and visit intentions, underlining the broader applicability of VR in
To address these challenges, improving the realism and accuracy of promoting sustainable behaviors (Alyahya & McLean, 2022).
VR sensory experiences is crucial (Maura Dos Santos & Son, 2022). Collaboration between food sensory science and computer science is
Making VR more accessible through user-friendly designs, such as crucial to developing VR technologies that meet the unique needs of
adaptive interfaces for people with disabilities, can help more in­ sensory and consumer studies (Kim et al., 2021). By integrating wear­
dividuals benefit from this technology. Ethical guidelines should also be able sensors and advanced device interfaces, next-generation VR/AR
developed to reduce bias and ensure transparent and fair sensory technologies can provide deeper insights into consumer behavior,
evaluations. fostering responsible consumption and production within the food
Integrating VR into food sensory science presents both benefits and industry.
challenges. While VR is gaining interest in consumer and sensory sci­
ences (Torrico et al., 2020), more research is needed to explore its use in 2. Conclusion
environmental education and promoting sustainable eating habits
(Plechatá et al., 2022; Vercelloni et al., 2021). One of the biggest chal­ In conclusion, addressing the imperative of sustainable food pro­
lenges is making virtual food environments feel natural and convincing, duction demands the integration of innovative technologies like VR
which is key to getting reliable data on consumer behavior (Kong et al., sensory analysis to align with the SDGs. VR offers the potential to
2020). educate consumers about sustainable food choices, promote responsible
Understanding how VR influences sensory perception can help consumption and production, and enhance the overall sustainability of
improve sustainable food production (Heinrichs, 2019). However, there food systems. The SDGs concerning food and sustainability cover
are still gaps in current research, and more work is needed to make sure various interconnected objectives, including zero hunger, good health
VR-generated data truly reflects real-world consumer experiences and well-being, sustainable agriculture, responsible consumption and
(Visalli & Galmarini, 2022; Gere et al., 2021). While VR has the potential production, and environmental sustainability. Sustainable foods and
to support SDGs by making food production more sustainable (Capozzi food technology are pivotal in tackling these global challenges by
et al., 2021), challenges such as data privacy, ethical concerns, and the contributing to sustainable food systems, food security, and nutrition
lack of standard methods for VR sensory analysis still need to be while considering the environmental and social impacts of food pro­
addressed. duction and consumption.
Despite these obstacles, VR remains a promising tool for encouraging The evolution of sensory analysis in the food industry has seen the
sustainable food choices by helping people understand the environ­ emergence of new methodologies and technological advancements, with
mental impact of their food decisions (Meijers et al., 2022). Future a notable shift towards integrating VR and artificial intelligence. The
research should focus on creating ethical guidelines for using VR in technology presents significant potential for improving sensory analysis
sensory analysis and reducing its environmental impact (Bond et al., in the food sector by providing immersive environments that offer
2023). Additionally, VR can play an important role in educational pro­ valuable insights into consumer responses to food products.
grams that promote food sustainability and responsible consumption However, integrating VR sensory analysis into sustainable food
(Prescott et al., 2019). Addressing both the benefits and challenges of VR production requires a comprehensive understanding of procedures,
in sustainable food production is essential for its successful use in food equipment requirements, technological considerations, and synergy
science. with sustainable food production. By leveraging VR technologies in
sensory science, future research can drive the development of innovative
1.7. Future directions and innovation approaches for sensory analysis in food production, thereby enhancing
the sustainability and quality of food products.
Recent advancements in VR sensory analysis highlight its vast po­ Furthermore, ensuring inclusivity and accessibility in VR adoption is
tential for transforming food sensory science, offering exciting oppor­ essential, involving the design of VR sensory analysis platforms acces­
tunities for future development. By simulating diverse eating sible to individuals with varying sensory capabilities. Moreover, ethical

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considerations must be integrated into the development and imple­ infrared spectroscopy, electronic nose, and electronic tongue—Critical overview.
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CRediT authorship contribution statement Bigliardi, B., & Filippelli, S. (2022). A review of the literature on innovation in the
agrofood industry: sustainability, smartness and health. European Journal of
Abdul Hannan Bin Zulkarnain: Writing – review & editing, Writing Innovation Management, 25(6), 589–611. https://doi.org/10.1108/EJIM-05-2021-
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– original draft, Conceptualization. Attila Gere: Writing – review & Bimmoy, E. D. (2022). Interrelationship of food wastage and sustainable development: A
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