The chapter addresses the concept of flavor engineering in the food industry from a multidimensional perspective. It offers comprehensive content ranging from the historical evolution of taste and aroma perception to the contemporary methods used today. Alongside traditional practices such as fermentation, smoking, and curing, the chapter explores in detail how flavor can be re-created through molecular gastronomy, AI-supported taste profile analysis, biotechnology, and augmented reality applications.
The authors emphasize that flavor is not merely a sensory experience but also a decisive factor in health, nutrition, and sustainability. In this context, consumers’ growing interest in natural, healthy, and innovative products makes innovative solutions indispensable in the food sector. The chapter provides guiding information for both scientific research and industrial applications.
The work serves not only as an important reference source for gastronomy students, food scientists, culinary professionals, and researchers but also as a valuable guide for anyone seeking to understand future trends in the food industry.
In its conclusion, the chapter underlines that flavor engineering is not solely about enhancing taste perception; it is a multidimensional discipline encompassing health, economy, culture, and technology. With interdisciplinary collaboration and technological innovations, this field is expected to play a key role in producing affordable, healthy, tasty, and innovative food products in the future. Thus, flavor engineering presents a vision that both responds to the growing expectations of modern societies and shapes the global food industry.
The book also includes chapters such as “Introduction to Biotechnology in Food Processing,” “Nutritional Enhancement: Beyond Basics,” “Food Safety and Preservation Innovations for a Safer Tomorrow,” “Consumer Perception and Acceptance: Navigating the Challenges,” and “Development of Functional Foods Using Biotechnological Approaches.” In addition, sections like “Biotechnological Innovations in Fermented Traditional Beverages” and “Biotechnological Revolutions in Bakery Processing” provide a broad overview of different areas within food biotechnology.
We congratulate Assoc. Prof. Murat Doğan for his contribution as a chapter author and wish him continued success in his academic endeavors!
