Food Quality and Preference

Food Qual Prefer

0950-3293

Therapeutic Area

Nutrition, Physiology, Psychiatry, Psychology

Biomedical Researchers, Nutritionists, Policy Makers, Psychiatrists, Psychologists

Journal is devoted to sensory, consumer and behavioural research in food and non-food products. Publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. 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 or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal's coverage as outlined below. 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 perception and preferences • Health and wellbeing studies • Mathematical modelling in relation to acceptability and food quality • Sensometric analyses and models of sensory and acceptance parameters • Consumer psychology and behavior, including the study of emotions • Consumer-driven product development • Product experience and contextual influences • Methodological papers on personal care and other consumer products.

European Sensory Science Society (E3S), Sensometric Society

Elsevier Ltd. - London

Impact Factor JCR Categories/Rank Submission to Acceptance Acceptance to Online Publication Acceptance to Print Publication Rejection Rate Frequency Journal Contact Author Submission Guidelines