A method, system, and computer program product are described for quantitation of human food tastes. Such quantitation involves taste calibration of human food tasters, to constitute an initiation cohort of trained tasters who then taste and quantitatively score food items, from which a computing device determination of a normative distributized score for the food items is transmitted to user devices for quantitative guidance in selection of food and food providers, with food consumers receiving such quantitative guidance subsequently electively providing consumer scoring to enhance consistency and reliability of the food taste quantitation.
QUANTIFICATION OF HUMAN FOOD TASTES ACROSS FOOD MATRICES, FOOD SERVERS AND FOOD CONSUMERS