Global trends in the application of artificial intelligence in sensory science: A bibliometric analysis in the context of food science

Authors

DOI:

https://doi.org/10.5327/fst.581

Keywords:

machine learning, data-driven innovation, predictive modeling, neural networks

Abstract

The growing demand for more personalized, functional, and sensorially appealing foods has driven the adoption of computational approaches in the food sector. In this context, the application of artificial intelligence to sensory science emerges as a promising alternative to automate evaluations, predict consumer preferences, and enhance innovation in food products. The aim of this study was to map the international scientific output on the topic through a bibliometric analysis of 735 articles indexed in the Web of Science database between 1991 and 2025. The Bibliometrix (R) and VOSviewer software tools were used to extract indicators of productivity, impact, collaboration, and thematic structure. The results show a significant growth in publications since 2016, with a strong concentration in the last 5 years. China, India, and Brazil rank among the most productive countries, with notable contributions from authors based in Australia and East Asia. The co-occurrence analysis revealed seven thematic clusters, highlighting approaches based on machine learning, neural networks, computer vision, and electronic sensors. This study contributes to the understanding of the field’s evolution and provides insights to inform research and development strategies in the food sector.

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Author Biographies

Tatiane Pereira da Silva, Universidade Federal de Minas Gerais, Institute of Agricultural Sciences, Food and Health, Montes Claros, Minas Gerais, Brazil.

Food Engineer, graduated from the Federal University of Minas Gerais (UFMG) in 2024. Specialist in Quality Management and Food Technology from the Federal Institute of Paraná (IFPR), 2025. Currently a Master’s student in the Graduate Program in Food and Health at UFMG, with a CAPES scholarship.

She has previously worked as a Scientific Initiation fellow supported by FAPEMIG and CNPq, and is an active member and student coordinator of GEPPAM — Study Group on Bakery and Pasta Products, where she develops activities in food physicochemical and technological analysis, sensory analysis, packaging development, nutritional labeling, and new product development (NPD).

She has presented and published works in scientific events in the field of Food Science and Technology.

Maria Luiza Duarte Fonseca, Mestranda no Programa de Pós-Graduação em Alimentos e Saúde pela Universidade Federal de Minas Gerais, Instituto de Ciências Agrárias, Montes Claros, Minas Gerais.

Master's student in Food and Health at the Federal University of Minas Gerais, Institute of Agricultural Sciences, Montes Claros, Minas Gerais, Brazil.

Laylla Carolline Vieira Nobre, Universidade Federal de Minas Gerais, Institute of Agricultural Sciences, Food and Health, Montes Claros, Minas Gerais, Brazil.

Master’s student in Food and Health at the Federal University of Minas Gerais (UFMG).
Bachelor’s degree in Biological Sciences from the State University of Montes Claros (UNIMONTES).
Experience in the Conservation Genetics Laboratory (ICV) and as a Scientific Initiation fellow in the Plant Ecology Laboratory.
Participated in the PIBID/Unimontes program and was a member of the Immunology League of Infectious and Autoimmune Diseases.

Ivanilton Antônio de Oliveira, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Graduate Program in Health, Society and Environment, Diamantina, Minas Gerais, Brazil.

Master’s student in the Graduate Program in Health, Society and Environment at the Federal University of the Jequitinhonha and Mucuri Valleys (UFVJM), with expected completion in 2026. Holds a Bachelor’s degree in Library Science from the Federal University of Minas Gerais (UFMG) (2014) and a Specialization in Library Science from Faculdade Internacional Signorelli (2016). Currently works as a Documentalist Librarian at UFVJM, responsible for managing the library management software (Pergamum), overseeing administrative contracts, and providing user services.

Areas of interest include Information and Communication Technologies, Information Organization and Processing, Information Systems Analysis, Information Architecture, Culture and Society, Education and Society, and Traditional Peoples.

Daniela Cácia dos Santos, Universidade Federal de Montes Claros, Graduate Program in Biotechnology, Montes Claros, Minas Gerais, Brazil.

PhD student in the Graduate Program in Biotechnology at the State University of Montes Claros (UNIMONTES).
Holds a Master’s degree in Food and Health from the Federal University of Minas Gerais (UFMG) (2025) and a Bachelor’s degree in Food Engineering from UFMG (2023).
Completed a Technical Course in Maintenance and Computer Support at the Federal Institute of Minas Gerais (IFMG) (2014).

She was a member of CREA-MG Jr (2018–2023) and an extension fellow in the Rural/Urban Development and Family Farming Support Program (PRODERA).
Currently, she is a member of the Biotechnology Research Group of the Institute of Agricultural Sciences – UFMG.

Carlos Alexandre de Oliveira, Instituto Federal do Norte de Minas Gerais, Campus Montes Claros, Montes Claros, Minas Gerais, Brazil.

PhD in Knowledge Management and Organization from the Federal University of Minas Gerais (UFMG), Master’s in Political Sociology from the Federal University of Santa Catarina (UFSC), and Bachelor’s in Librarianship and Information Science from the Federal University of São Carlos (UFSCar), with specializations in Distance Education and Librarianship.

He works as a Librarian-Documentalist at the Federal Institute of Northern Minas Gerais (IFNMG) – Campus Montes Claros, with experience in library management, information organization and communication, development of information services, and user education in information sources.

His research focuses on Informetric Studies, particularly bibliometrics, scientometrics, and academic genealogy, investigating scientific production, collaboration networks, and impact indicators.

He has coordinated research and extension projects related to academic trajectories, affirmative action policies, and tracking of higher education graduates.

He also teaches undergraduate courses, supervises academic works, serves on undergraduate and graduate examination committees, and reviews scientific projects and papers.

Author and coauthor of articles, book chapters, and papers presented at national and international

Juliana Pinto de Lima , Universidade Federal de Minas Gerais, Institute of Agricultural Sciences, Food and Health, Montes Claros, Minas Gerais, Brazil.

Associate Professor at the Institute of Agricultural Sciences of the Federal University of Minas Gerais (UFMG).
Holds a Master’s degree (2011) and a PhD (2015) in Food Science from the Federal University of Lavras (UFLA).
Previously served as a professor at the Federal Institute of the Southeast of Minas Gerais – Barbacena Campus (2013–2015).

Currently conducts research in post-harvest and processing of plant raw materials, focusing on the conservation and value addition of Cerrado fruits, as well as the development of products and technologies for the valorization of agro-industrial by-products.

Janaína Teles de Faria, Universidade Federal de Minas Gerais, Institute of Agricultural Sciences, Food and Health, Montes Claros, Minas Gerais, Brazil.

Holds a Bachelor’s degree in Food Engineering from the Federal University of Viçosa (UFV) (2009), and both a Master’s degree (2011) and a PhD (2015) in Food Science and Technology from the same institution.

Currently serves as an Associate Professor at the Institute of Agricultural Sciences of the Federal University of Minas Gerais (UFMG).

Her expertise lies in the field of Food Science and Technology, with an emphasis on Food Engineering. Her research interests include functional properties of protein systems (such as gelation, emulsifying, and foaming capacities), rheological properties of fluid and semi-solid foods, and biomolecule purification.

Igor Viana Brandi, Universidade Federal de Minas Gerais, Institute of Agricultural Sciences, Food and Health, Montes Claros, Minas Gerais, Brazil.

Associate Professor IV at the Federal University of Minas Gerais (UFMG) and Coordinator of the Master’s Program in Food and Health, an interdisciplinary program accredited by CAPES. He is a CNPq Productivity Fellow (DT2) and teaches the courses Biochemical Engineering and Interdisciplinary Projects.

He holds a Bachelor’s degree in Food Engineering from UFV (1997), a Master’s degree (1999) and a PhD (2007) in Biotechnology from USP, an MBA in Project Management from FGV (2006), and a Postdoctoral Fellowship from the University of Florida (USA, 2016).

He has experience in R&D and biosafety, having worked at Vallée S/A (1999–2009). At UFMG, he served as Coordinator of the Food Engineering Program (2010–2014) and the Master’s Program in Food and Health (2020–2024).

His research focuses on biotechnology and public health, with emphasis on child malnutrition, probiotics, agro-industrial residues, and biofuels, coordinating the Research Group on the Development of New Products, Bioprocesses, and Biotechnology (CNPq).

He leads socially impactful projects such as “Integrated Actions Against Child Malnutrition” (recognized by FAO and Banco do Brasil) and “Catador, Oil and Fats” (funded by Petrobras). He is also a partner at VIBRA R&D Ltd. and Coordinator of the University Startup Program at UFMG, integrating science, innovation, and sustainability.  

Claudia Regina Vieira, Universidade Federal de Minas Gerais, Institute of Agricultural Sciences, Food and Health, Montes Claros, Minas Gerais, Brazil.

Associate Professor at the Institute of Agricultural Sciences of the Federal University of Minas Gerais (UFMG) since 2013, working in teaching, research, and extension in the fields of Cereal and Bakery Technology, Food Chemistry, and Food Analysis.

She completed a postdoctoral fellowship at the Institute of Agrochemistry and Food Technology (IATA) in Valencia, Spain (01/2020–07/2020), specializing in Sensory Analysis. She holds a PhD in Food Science and Technology from the Federal University of Viçosa (UFV) (2007–2011), a Master’s degree in Food Science from the Federal University of Minas Gerais (UFMG) (2005–2007), a Bachelor’s degree in Chemistry Education from the State University of Rio de Janeiro (UERJ) (1989–1993), and a Technical degree in Chemistry from the Federal Technical School of Chemistry of Rio de Janeiro (1985–1988).

She previously taught in the Food Engineering Program at the Federal University of the Jequitinhonha and Mucuri Valleys (UFVJM) (2012–2013), in the Nutrition Program at PUC Minas (2012), and as a Substitute Professor in Analytical, Organic, and General Chemistry at UFV’s Department of Chemistry (2008–2010). She also worked at EMBRAPA – Food Technology (Rio de Janeiro) in the Cereal and Legume Sector from 1989 to 1999.

Currently, she teaches Bakery and Pasta Technology and Food Analysis in the Food Engineering Program, and Functional Food Analysis and Bromatology in the Master’s Program in Food and Health at UFMG. She is also the Coordinator of the Study Group on Bakery and Pasta Products (GEPPAM) and the Inclusion, Integration, and Welcoming Program (PRO-ICA) at the Institute of Agricultural Sciences – UFMG.   

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Published

2026-03-04

How to Cite

Silva, T. P. da, Duarte Fonseca, M. L., Nobre, L. C. V., Oliveira, I. A. de, Santos, D. C. dos, Oliveira, C. A. de, Lima , J. P. de, Faria, J. T. de, Brandi, I. V., & Vieira, C. R. (2026). Global trends in the application of artificial intelligence in sensory science: A bibliometric analysis in the context of food science. Food Science and Technology, 46. https://doi.org/10.5327/fst.581

Issue

Vol. 46 (2026)

Section

Original Articles