Food choice and energy intake are influenced more by the sensory and cognitive aspects of eating than the nutritive properties of the food being consumed, yet chronic disease and ill-health result from prolonged exposure to diets low in nutrients and high in energy-density. The role of low quality dietary patterns in the development of diet-related chronic conditions is undisputed, yet this knowledge is of little value if we do not understand and change unhealthy food patterns. Sensory properties are important in shaping ‘what’, ‘how much’ and ‘why’ we eat, and influence the learning that drive our dietary patterns to influence health and well-being across the lifespan. Not all calories are created equal, and food texture, taste and aroma direct food choices, inform our eating behaviours and through this influence meal size. Research has demonstrated the joint impact of eating at a faster rate and consuming higher energy dense foods in promoting greater energy intakes. By including ‘sensory’ ratings as variables in population wide dietary intake studies, we have pioneered the development of ‘Sensory Epidemiology’ to make connections between the sensory properties of diets, and their link to intake patterns that influence health and body composition. Eating behaviours are malleable and can be moderated using textures to change energy intake. Sensory Scientists are uniquely positioned at the cross-roads of food science, nutrition and consumer behaviour to understand how food perception can influence the transition to healthier and more sustainable diets. Addressing the serious public health challenges posed by the modern food environment will require changes in food composition and intake behaviours that are easily adopted by consumers. A foods sensory properties makes it possible to promote healthier diets and can inform the development of successful strategies that keep food enjoyment and satisfaction at the heart of healthy eating.