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This manuscript focuses on two areas: the review of the history and growth of the QC/sensory evaluation field, and the discussion of the new developments and the future opportunities of this field. This discussion applies to programs worldwide, for companies with established and sound programs, and for companies with either no program or one needing improvement. From this author''s point of view, the areas or growth and opportunities include: (1) awareness of the importance of and support for QC/sensory programs within an organization, (2) increased involvement of sensory scientists in in-plant QC/sensory programs, (3) establishment of new or improved QC/sensory training programs, (4) establishment of improved sensory specifications (in techniques and the integration of consumer/management input), (5) Quality Control/sensory evaluations focused on ingredients and in-process products, (6) understanding and use of the diverse applications of product variability studies, (7) use of new or improved sensory methods, (8) collaboration between R&D and QC functions to produce high and consistent quality, (9) continued use of instrumental measures: their establishment and validation, (10) assuring minimal requirements for QC/sensory programs, (11) global Quality Control, (12) development of QC/sensory programs in the personal care, pharmaceutical, household and paper industries, (13) use of multivariate QC/sensory data analyses and control charts, (14) Internet applications in the QC/sensory field, (15) the ultimate goal: a more effective approach to deliver consistent quality products [Copyright &y& Elsevier]