Sensory and Consumer Testing of Novel Methods and Novel Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".
Deadline for manuscript submissions: 31 March 2025 | Viewed by 704
Special Issue Editor
Interests: sensory quality; consumer acceptance; health aspects; product development; shelf-life; quality control
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The food industry must create new or ‘novel’ food, beverage, and packaging products to meet the demands of the worldwide population. New ingredients, new processes, and new technologies can help developers create novel products that address the growing expectations of consumers. The development of new products is beset with uncertainties, and history suggests that a large portion of new products will fail. Thus, it is imperative that high-quality sensory testing, including consumer research, is conducted to ensure that products have the right characteristics to meet the requirements needed for marketplace success. In addition, the creation of these new or novel foods often requires novel sensory testing methods or the adaptation of established methods to measure the potential for adoption of these products by consumers.
This Special Issue of Foods welcomes original research papers, reviews, and short communications related to the following:
(a) Advancing the knowledge and strategies necessary for the sensory testing of novel food products, processes, and technologies:
- understanding the sensory traits of new products (including their components such as ingredients, processes, or packaging);
- perceptual differences in the novel products versus existing products;
- the consumer aspects (e.g., liking, acceptance, use, consumption behavior, etc.) needed for the successful development of novel products for the global food industry.
(b) Showcasing the development of new sensory/consumer testing methods or adaptations of such methods for testing food products
Prof. Dr. Edgar Chambers IV
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- novel
- food
- beverage
- packaging
- sensory
- consumer
- methods
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