SENSORY-DRIVEN FOOD INNOVATION FOR UNIVERSITY STUDENT WELLNESS
DOI:
https://doi.org/10.35631/IJIREV.824018Keywords:
Cultural Inclusion, Healthy Eating, Student Wellness, Sensory Innovation, Taste PreferenceAbstract
The present paper examines the impact of taste preferences, eating behaviours, and campus food environments on student wellness and nutritional decisions. Eight peer-reviewed articles published between 2015 and 2025 were examined using a Systematic Literature Review (SLR) based on the PRISMA 2020 guidelines. The findings reveal five major themes that include taste dominance, emotional eating, cultural alignment, affordability constraints and innovation based on sensory. Results indicate that sensory attractiveness and familiarity to the culture have great drive in comparison to nutritional value and cost and convenience is a significant deterrent. The researchers suggest culturally diverse, student-led, and sensory informed food innovations to encourage eating healthy and entertaining food on campus. The lessons obtained herein point to the significance of combining sensory science, inclusiveness, and affordability in the strategies of campus wellness.
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