Novel Contactless Sensors for Food, Beverage and Packaging Evaluation.

This special issue (SI) focused on the novel methods developed using contactless sensors for food, beverages and packaging. The use of traditional methods to evaluate food, beverages, and packaging tends to be time-consuming, labour-intensive, and usually involves high costs due to the need for expensive equipment, regular refill of consumables, skilled personnel and, in the case of sensory evaluation, incentives or payments involved for participants recruitment and/or panelists training and participation. Other papers focus on the use of other specific sensors, such as a low-cost and portable electronic nose (e-nose) to predict aromas and roasting intensity in coffee [[5]] and the use of flexible sensors for monitoring oyster survival rates [[6]]. [Extracted from the article]