Dr. Abdul Hannan Bin Zulkarnain - MATE Research
Overview
Dr. Abdul Hannan Bin Zulkarnain is a digital sensory scientist at the Institute of Food Science and Technology. He develops virtual environments for sensory and consumer research, and introduces augmented virtuality (AV) for sensory analysis, where real foods are evaluated in controlled immersive contexts using VR and AV. He combines sensometrics with biometric tools, especially eye tracking and GSR, to quantify attention, arousal, label interaction and choice during tasting. His work advances satiation and satiety research by linking food matrix structure and context to fullness and intake, and uses cross cultural designs to test transferability. He is driven by the belief that enjoyable food experiences can support healthier habits and more sustainable eating choices.
Research keywords:
Publications
Virtual Reality (VR) in Sensory Science
Gere, A., Zulkarnain, A. H. B., Szakál, D., Fehér, O., & Kókai, Z. (2021). Virtual reality applications in food science: Current knowledge and prospects. Progress in Agricultural Engineering Sciences, 17(1), 3–14. https://doi.org/10.1556/446.2021.00015
Zulkarnain, A. H. B., Kókai, Z., & Gere, A. (2024). Assessment of a virtual sensory laboratory for consumer sensory evaluations. Heliyon, 10(3), e25498. https://doi.org/10.1016/j.heliyon.2024.e25498
Zulkarnain, A. H. B., Radványi, D., Szakál, D., Kókai, Z., & Gere, A. (2024). Unveiling aromas: Virtual reality and scent identification for sensory analysis. Current Research in Food Science, 8, 100698. https://doi.org/10.1016/j.crfs.2024.100698
Augmented Virtuality (AV) in Sensory Science
Zulkarnain, A. H. B., Moskowitz, H. R., Kókai, Z., & Gere, A. (2024). Enhancing consumer sensory science approach through augmented virtuality. Current Research in Food Science, 9, 100834. https://doi.org/10.1016/j.crfs.2024.100834
Biometrics and Emotions
Zulkarnain, A. H., & Gere, A. (2026). Immersive Methods and Biometric Tools in Food Science and Consumer Behavior. Encyclopedia, 6(1), 2. https://doi.org/10.3390/encyclopedia6010002
Zulkarnain, A. H. B., Cao, X., Kókai, Z., & Gere, A. (2024). Self-Assessed Experience of Emotional Involvement in Sensory Analysis Performed in Virtual Reality. Foods, 13(3), 375. https://doi.org/10.3390/foods13030375
Szakál, D., Fekete-Frojimovics, Zs., Zulkarnain, A. H. B., Rozgonyi, E., & Fehér, O. (2023). Do we pay more attention to the label that is considered more expensive? Eye-tracking analysis of different wine varieties. Progress in Agricultural Engineering Sciences, 19(1), 35–50. https://doi.org/10.1556/446.2023.00069
Immersive Environment for Sensory and Consumer Science
Zulkarnain, A. H. B., Kókai, Z., & Gere, A. (2024). Immersive sensory evaluation: Practical use of virtual reality sensory booth. MethodsX, 12, 102631. https://doi.org/10.1016/j.mex.2024.102631
Projects
