Food sensory evaluation is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses for the purposes of evaluating consumer food products.It requires panels of human assessors,on whom the products are tested,and recording the responses made by them.Sensory evaluation reduces uncertainty and risks in decision making in food industry.It also ensures a cost-efficient delivery of new products with high consumer acceptability.There are three kinds of sensory evaluation,i.e.discrimination tests,descriptive analysis and affective/hedonic tests.All methods should be carried out under good controlled conditions,including a well designed laboratory and facilities,properly prepared samples,and suitable statistics methods.Considering the food sensory evaluation practice in academics,a good sensory laboratories should be built according to the designed requirements.Moreover,sensory evaluation should be selected with their statistics strictly according to the demands.Physical and chemical characteristics of food can be determined by instruments such as electronic nose.However,physical or chemical instruments can not replace sensory analysis.Nowdays,advanced methods such as photographic technology has been used for better color evaluation accompanied with consumer investigation.