Bengaluru, 17th February 2026: The Department of Food Technology, Faculty of Engineering and Technology at JAIN (Deemed-to-be University), organised a webinar titled “Advanced Sensory Science with Artificial Intelligence (AI)” on 17th February 2026. The session brought together students and faculty members to examine how artificial intelligence is shaping modern food research and product development.

The keynote address was delivered by Dr Miodrag Glumac, Co-Founder of The Origin Institute. He spoke on the growing role of AI in sensory evaluation, food oral processing (biotribology), and consumer preference analysis. His session explained how machine learning tools can support taste and texture prediction, improve sensory profiling, and assist in predictive modelling for food systems.

The discussion covered advanced methods of sensory data collection and the use of computational models to generate deeper consumer insights. Participants were introduced to practical applications of AI in enhancing product quality and accelerating innovation within the food industry. The session also addressed emerging research opportunities and the challenges involved in integrating artificial intelligence into food quality assessment.

The webinar was convened by Dr Rituja Upadhyay, Head of the Department of Food Technology, who highlighted the importance of interdisciplinary learning and exposure to global research trends. The session concluded with an interactive discussion, reflecting strong student engagement and interest in AI-enabled advancements in food science.

The initiative reaffirmed the department’s focus on research-driven education and international academic engagement in emerging areas of food technology.