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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