Advances in Sensory Analyses of Novel Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 31 March 2025 | Viewed by 41
Special Issue Editor
Special Issue Information
Dear Colleagues,
The development of various diet-related diseases and increasing public awareness have oriented the food market towards functional products with high health, sensory, and utility values. In recent years, there has been increasing evidence that functional foods, food components, and bioactive molecules of plant, animal, and microbial origins can offer significant health benefits. However, from a market perspective, consumer acceptance, which includes habits, preferences, and dietary behaviors, is crucial alongside health-promoting properties. To this end, new methods for the sensory evaluation of novel foods are being developed to best match the quality of new foods to consumer expectations and requirements. Functional foods represent one of the most dynamically developing sectors of the food industry, yet the existing body of literature remains insufficient, leaving ample room for pioneering and bold projects.
For this reason, this Special Issue from the journal Foods is being published, focusing on modern methods of the sensory evaluation of new foods. It will place particular emphasis on research related to advanced sensory evaluation methods. Additionally, submissions promoting functional foods are welcome. We invite the submission of both original research and review articles on topics including but not limited to the following:
- New methods of sensory evaluation;
- The critical assessment of existing sensory methods;
- The design of new food products with the addition of biologically active substances;
- Insect-based functional foods.
Dr. Skotnicka Magdalena
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
- sensory analyses
- new methods of sensory evaluation
- novel food
- food neophobia scale
- functional food
- consumer acceptance
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