The aromatic potential represented by wheat diversity has been studied by implementing a sensory profile on cooked wheat grain from cultivars of different wheat species such as Einkorn, Emmer and Spelt and from bread wheat cultivars . The Einkorn sample showed significant differences on “oat/oatmeal porridge”and “sweet” attributes. In the case of bread, assessing the sensory differences should be carried out after the flour process. When studying the sensory properties of breads from modern varieties of white flour type , only very slight differences between varieties were found . This might be due to the choice of varieties which were genetically related and to the flour type, as highlighted in a study on aroma compounds on whole meal and white wheat flour. This study showed that the wheat flour and the type of flour should be the main factors of wheat bread aroma production and showed a more intense aroma for whole wheat flour. Since bran is characterized by its mineral and phytonutrient content, one hypothesis is that sensory characteristics are related to micronutrients. Alkaline metals, such as potassium, or alkaline earths, such as calcium and magnesium, can be found in wheat in the form of phosphates, carbonates, chlorides and sulphates and may contribute to flavour.

Another potential source of flavour variability in wheat breads is lutein, which should affect flavour secondary by limiting the development of hexanal, a compound responsible for flavour and odour problems . The nutritional improvement of bread wheat should therefore contribute to the improvement of the sensory quality of bread.On a sensory methodology point of view, the use of a consumer panel to objectively evaluate sensory quality should be discussed as it is not common in sensory analysis field. The descriptive consumer test showed the consumers’ ability to explain their preferences consistently as they were able to differentiate red accessions at each event. Sensory profile obtained from consumers can show consensus and reproducibility with a large number of consumers.Developing a specific descriptive sensory test for use with consumers will be of interest since such a test would offer a quicker and less expensive option than conventional profiling with a trained panel.Moreover,hydroponic nft it is a way of bringing consumers closer to the farmers and the agricultural sector and of making them aware of the issues of agricultural production. Such methods are being developed, one of the most promising being napping. It relies on identification of the sensory distances perceived and offers greater flexibility. Fish farming is currently considered as a food segment with high growth rates.Indeed, fish production has increased remarkably in Brazil and worldwide. Although fish farming is a highly profitable activity, it has caused several environmental problems such as growth of specific bacterial populations in the natural aquatic microbiota, accumulation of wastes derived from feed, and possible proliferation of microorganisms resistant to antibiotics owing to the uncontrolled usage of the latter.

This practice may lead to high mortality rates in fish due to infections by pathogenic microorganisms, which is a serious issue. Many bacteria, including Aeromonasspp., which attack both fish and humans, are related to fish pathology At present, fish farming is being increasingly practiced. Fish is one of the most commercialized food products worldwide, owing to the costs and better feeding habits Since fish deteriorate rapidly, and increase in fish intake is on the rise, evaluating the sanitary and hygienic conditions of fish from the breeding phase up to the consumption phase is necessary. In fact, inadequate hygiene practices are a remarkable risk to consumer health .Several studies have revealed the importance of sanitary and hygienic measures to warrant the control of fish pathogens so that the fish are devoid of diseases and can be safely consumed by humans Machado et al.  identified several factors that affect fish quality in amateur fishing in the municipalities of the southern coast of the state of Sao Paulo, Brazil; they revealed the lack of sanitary and hygiene practices from fish capture up to its commercialization.This renders the food unsafe for consumption.Several microorganisms, called indicator microorganisms, reveal the occurrence of fecal contamination, as well as the presence of pathogens or deterioration of food. For example, the presence of Escherichia coli, total and thermotolerant coliforms, and Staphylococcus aureus may indicate inadequate sanitary conditions during food processing, production, or storage .Microbiological parameters are highly essential as they can be used to evaluate the sanitary and hygienic quality of water and food.