ISO 13302:2003描述了评估包装对食品或其模拟物感官属性造成的变化的方法。 该方法可作为评估合适包装材料的初始选择，或作为单个批次/生产运行的后续可接受性筛选。 ISO 13302:2003适用于所有可用于包装食品的材料（例如纸、纸板、塑料、箔、木材）。此外，该范围可扩展至任何与食品接触的物体（如厨房用具、涂料、传单或设备部件，如密封件或管道），目的是根据现行立法从感官角度控制食品兼容性。

ISO 13302:2003 describes methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants. The methodology can be used as initial selection to assess a suitable packaging material or as subsequent acceptability screening of individual batches/production run. ISO 13302:2003 is applicable to all materials usable for packaging foodstuffs (e.g. paper, cardboard, plastic, foils, wood). Moreover, the scope can be extended to any objects intended to come into contact with foodstuffs (e.g. kitchen utensils, coatings, leaflets, or parts of equipment such as seals or piping) with the aim of controlling food compatibility from a sensory point of view according to the legislation in force.