Table of Contents:**

**

Chapter 1

: Introduction**
1.1 Background and Rationale
1.2 Research Objectives
1.3 Scope and Limitations
1.4 Significance of the Study
1.5 Definition of Key Terms
1.6 Organization of the Thesis

**

Chapter 2

: Literature Review**
2.1 Overview of Insect-Based Foods
2.2 Nutritional Value of Insects
2.3 Environmental Sustainability of Insect Farming
2.4 Consumer Perception of Insect-Based Foods
2.5 Sensory Evaluation Methods
2.6 Previous Studies on Sensory Properties of Insect-Based Foods
2.7 Gaps in Existing Literature

**

Chapter 3

: Methodology**
3.1 Research Design
3.2 Sampling and Participants
3.3 Selection of Insect-Based Food Products
3.4 Sensory Evaluation Techniques
3.5 Data Collection Procedures
3.6 Statistical Analysis Methods
3.7 Ethical Considerations

**

Chapter 4

: Results**
4.1 Descriptive Analysis of Sensory Attributes
4.2 Comparison of Sensory Profiles Across Different Insect-Based Products
4.3 Correlation Analysis Between Sensory Attributes and Consumer Preferences
4.4 Factors Influencing Consumer Acceptance of Insect-Based Foods
4.5 Variation in Sensory Properties Among Different Consumer Groups
4.6 Effect of Marketing Strategies on Perception of Insect-Based Foods
4.7 Interpretation of Findings

**

Chapter 5

: Discussion**
5.1 Interpretation of Results in Relation to Research Objectives
5.2 Implications of Findings for Food Industry and Policy
5.3 Comparison with Previous Studies
5.4 Limitations of the Study
5.5 Recommendations for Future Research
5.6 Conclusion
5.7 Summary of Key Findings