ABSTRACT.The current practice of sensory evaluation occurs in two general settings: the academic environment of a university laboratory and within the foods and consumer products industries. Sensory evaluation programs can differ in orientation, objectives, methodology and context, and viewed from the perspective of Brinberg's tripartite validity theory, focusing on experimental, theoretical and empirical paths. Differences in organizational goals and resources between academia and industry result in different uses of panels, statistics and collaborative efforts. Opportunities for advancement of the field of sensory science exist within the framework of academic training of and industrial demand for sensory professionals.