Sensory and Consumer Sciences
A section of Foods (ISSN 2304-8158).
Section Information
This Section embraces all aspects of sensory and consumer science involving human perception relevant to food and food products.
The focus is on publishing work aimed at understanding food quality and perception via various cross-disciplinary synergies of multisensory human food analysis, experimental psychology, physiological responses and cognitive science. With an overall focus on highlighting the applicability in research, this Section is further focused on contributions that cover the design and development of high-quality, better-tasting, more stimulating, more memorable, and healthier food and drink experiences.
Moreover, manuscripts that utilize instrumentation in relation to food perception and sensory assessment, including digital sensory science tools, methods and applications in sensory and consumer research, are welcomed. Methodologies are also a focus; here, we include work on the development, application and evaluation of unique approaches to measure and analyze food properties based on human perception from a mind and mouth and physiological perspective.
All food product categories are of interest across the food chain, from primary production to food processing and over to eating, retailing and marketing scenarios with the consumer, including both fundamental perspectives on the human senses to understanding eating applicability in food quality.
All studies must include human responses that have an association with food and food products.
Innovative work will be considered if it meets the requirements listed above and features the keywords, as noted below.
Keywords
- Fundamentals of the human senses;
- Sensory science and food perception;
- Food acceptance and preference;
- The senses in cross-disciplinary contexts;
- Multisensory effects;
- Cross-modal interactions;
- Intrinsic and extrinsic sensory cues;
- Sensory method development;
- Sensory and product design;
- Food and beverage product quality;
- The senses in nutrition and eating;
- The senses and appetite;
- Sensometrics and data science;
- Digital and instrumental sensory science;
- Food choice and consumer behavior;
- Cross-cultural sensory research and emerging markets;
- Sensory marketing.
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Recent Advances in Statistical Research of Food Sensory Evaluation and Preference (Deadline: 15 April 2026)
- From Waste to Taste: Sensory Perception and Consumers’ Acceptability of Upcycled Foods (Deadline: 10 May 2026)
- Individual Differences in Sensory Perception with Implications for Food Choice, Eating Behavior, and Health (Deadline: 15 May 2026)
- Food Sensory Characteristics and Their Impact on Consumer Acceptance and Behavior (Deadline: 9 June 2026)
- Flavor, Palatability, and Consumer Acceptance of Foods: Second Edition (Deadline: 25 June 2026)
- Impact of Processing Technologies on Food Quality and Sensory Properties—2nd Edition (Deadline: 30 June 2026)
- Comprehensive Sensory Analysis of Flavors and Textures in Food (Deadline: 7 July 2026)
- Food Flavor Chemistry and Sensory Properties Analysis (Deadline: 12 August 2026)
- Oral Food Processing and Sensory Perception (Deadline: 20 August 2026)
- The Food Perspective: Understanding the Drivers of Consumer Food Choices (Deadline: 30 August 2026)
- Sensory and Consumer Science in the Green Transition: 2nd Edition (Deadline: 24 September 2026)
- Sensory Analysis and Consumer Preferences of Novel Ingredients and Foods (Deadline: 25 September 2026)
- From Molecules to Perception: Optimizing Sensory Attributes of Food (Deadline: 26 September 2026)
- Cognitive or Emotional Influences on Eating Behavior and Food Choice (Deadline: 8 October 2026)
- Sensory Analysis in Food Science and Technology: Challenges, Innovations, and Future Perspectives (Deadline: 10 October 2026)
- Sensory and Consumer Science in Hospitality and Service Management: Food Experience, Perception, and Consumer Choice (Deadline: 10 October 2026)
- Consumer Behavior and Food Choice—4th Edition (Deadline: 30 November 2026)
