We had the privilege of hosting Prof. Jianshe Chen from the Institute of Food Oral Processing and Sensory Science, Zhejiang Gongshang University. Prof. Chen, a renowned expert in the field, gave us an enlightening seminar on "Food Oral Processing and Sensory Perception".He shared insights of the intricate dynamics of food oral processing, sensory perception and its physiological and psychological effects on human. His recent discoveries shed light on oral tribology – the underlying mechanisms of food-saliva interactions and how flavour compounds are progressively released from the food matrix. The understanding behind the science holds significant insights for the food industry to design and produce healthy and tasty food.A huge thank you to Prof. Chen for his enthusiastic sharing! Our team at SIFBI has benefitted from the discussion on the possibilities of food sensory research and are excited in exploring future collaborations.