J. Ben. Lawlor is a sensory and consumer scientist at Nestlé with a background in nutritional sciences. His primary interests are in the promotion and education of the value of sensory sciences, the translation of sensory science into impactful business solutions, and the use of sensory and nutritional sciences for healthy, and sustainable, eating behaviors. Jean A. McEwan is a globally recognized expert in sensory and consumer sciences with a career spanning more than 30 years. She has worked in research and commercial environments as well as on the supplier and client side. In 2014, she set up her own consultancy company and offers her expertise to a wide range of clients. Jean has a degree in statistics (University of Glasgow) and a PhD in food acceptance research (University of Reading). She is a chartered statistician, fellow of the IFST, and a registered sensory scientist. She is also a member of the Society of Sensory Professionals and the Sensometric Society. David Labbe is a sensory and consumer scientist at Nestlé with a background in biological sciences. David Labbe also has an expertise in behavioral observation aiming at measuring consumer interaction with packaged foods throughout the product experience. Combining sensory, consumer, and behavioral sciences provides business insights on product attributes driving consumer satisfaction and guidance to improve product experience.

• 1. Introduction2. The emergence of digital technologies and their impact on sensory science3. The arrival of digitization in sensory research and its further development in the use of artificial intelligence4. Digital Toolbox- Ways of Increasing Efficiency in a Descriptive Panel5. "Hybridization" of Physical and Virtual Environments in sensory design6. Journey from a sensory box to a world of experience7. Using digital tools to investigate and understand individual differences in flavour perception8. Sensory Self Service - Digitalisation of Sensory Central Location Testing9. Predicting sensory properties from chemical profiles, the ultimate flavour puzzle: a tale of interactions, receptors, mathematics and artificial intelligence10. Electronic noses and tongues: Current trends and future needs11. Leveraging Neuro-Behavioral Tools to Enhance Sensory Research 12. Emerging biometric methodologies for human behavior measurement in applied sensory and consumer science13. Next generation sensory and consumer science data collection tools using digital technologies14. What do implicit measures in sensory and consumer science add, except cost and complexity?15. Using virtual reality as a context-enhancing technology in sensory science16. Multisensory immersive rooms: A mixed reality solution to overcome the limits of contexts studies17. Voice-Activated Technology in Sensory and Consumer Research: A New Frontier18. Shining through the smog: How to tell powerful, purposeful stories about sensory science in a world of digital overload