Virtual reality sensory analysis approaches for sustainable food production
2025
Abdul Hannan Bin Zulkarnain | Attila Gere
This article investigates the integration of virtual reality (VR) sensory analysis into sustainable food production, emphasizing its alignment with the Sustainable Development Goals (SDGs). The exploration begins with examining the escalating importance of sustainable food production and introduces VR sensory analysis as a pioneering solution to address challenges within the industry. This study seeks to redefine how we perceive, 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 evolution 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 efficiency 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.
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