Food Quality and Preference publishes original research, critical reviews, topical and practical features and comment. In addition,
the journal publishes special invited issues on important timely topics and on the proceedings of relevant conferences on sensory and
consumer science, and sensometrics.All of these inputs are ... click here for full Aims & Scope
Food Quality and Preference publishes original research, critical reviews, topical and practical features and comment. In addition,
the journal publishes special invited issues on important timely topics and on the proceedings of relevant conferences on sensory and
consumer science, and sensometrics.All of these inputs are aimed at bridging the gap between research and application, bringing together
authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice,
as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are
limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures will not be considered.
The journal's coverage includes:
• Sensory and motivational studies
• Food choice studies of cultural, sensory
and environmental factors
• Innovative consumer and market research
• Geographical, cultural and individual differences
in food preferences
• Expert versus non–expert perception of quality
• Sensory/instrumental correlations
•
Sensory and quality changes during processing, storage and distribution
• Quality assurance systems involving sensory and consumer
measures
• Mathematical modelling in relation to food acceptability and food quality
• Sensometric analyses and models
of food sensory and acceptance parameters
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Editors Contact the Editor
H.J.H. MacFie
H.L. Meiselman
J. Prescott
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