Impact of Processing Technologies on Food Quality and Sensory Properties - 2nd Edition

Dear Colleagues,

Consumer interest in safe, sustainable and healthful foods has driven research on new food ingredients, food processing technologies and novel packaging. These research foci, in turn, have led to changes in food quality, including the physical, chemical and sensory properties of food, as well as health benefits. The benefits of new ingredients and technologies must be balanced by their effects on food safety, availability, shelf life and affordability.

At present, more consumers are health-conscious and want more from their daily diet. Consumers are exploring new flavours and textures or new ingredients that give them a satisfactory taste as well as functional and health benefits. Incorporating new or functional ingredients into food will alter the food’s physicochemical and sensory properties, and likely impact consumer perceptions and purchase decisions regarding the final product. The application of ingredient and processing technologies in foods and beverages to improve their quality and extend shelf-life invariably causes changes in the physical and chemical properties of the final product. These changes can be measured using sensory methods (e.g., trained panels or consumer evaluations) or instrumental methods that quantify physical or chemical changes in the product. In many cases, it is possible to correlate certain sensory properties with analytical or instrumental analyses. 

This Special Issue of Foods aims to publish both original and cutting-edge research and comprehensive reviews contributing to an understanding of changes in sensory quality and consumer perception due to the application of ingredient and processing technologies. Papers from multi- and interdisciplinary perspectives, such as food and sensory sciences, culinology and gastronomy, nutrition and health sciences, psychology, business and marketing, and consumer behaviour, are highly desirable and very welcome.

Prof. Dr. Witoon Prinyawiwatkul
Prof. Dr. Carolyn F. Ross
Guest Editors

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.

• new and functional ingredients
• processing technologies
• food quality
• sensory properties
• consumer acceptance
• consumer emotion
• purchase intent