Sustainability in Sensory and Consumer Science
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Management".
Deadline for manuscript submissions: 31 October 2025 | Viewed by 993
Special Issue Editors
Interests: Sensory and consumer science methodologies; individual variation in sensory perception; sustainable eating barriers; digital innovations in sensory and consumer science; psychophysics; nutrition; dietary behaviours across lifespan
Special Issues, Collections and Topics in MDPI journals
Interests: sensory analysis; consumer attitudes; consumer preferences; projective mapping; check-all-that-apply; novel ingredients
Special Issues, Collections and Topics in MDPI journals
Interests: sensory and consumer science; statistical modeling; food innovation; product development; chemometrics
Interests: sensory and consumer science; consumer behaviour; consumer preferences; rapid sensory methodologies; product development; nutrition; dietary behaviour in children
Special Issue Information
Dear Colleagues,
In light of pressing global issues, a behavioral transition towards sustainability is critical. The United Nations' 17 Sustainable Development Goals set for 2030 are steering us towards a more sustainable future. Within the realm of sensory and consumer science, the rapid evolution of sustainable food choices, including plant-based alternatives, and sustainable consumption patterns demands our attention. Recent years have necessitated a re-evaluation of consumer interactions and perceptions concerning these novel food options.
This Special Issue seeks to unify scholars from various fields to illustrate how their studies contribute to a sustainable planet.
The focus of this Special Issue will be on the following key research domains:
- Sustainability in sensory and consumer science methods, including the development of methods that yield ecologically valid and impactful insights.
- Exploring the sensory and consumer perceptions of sustainable diets and foods, the acceptance of sustainable food sources, sustainable eating behaviors, and eco-friendly laboratory practices. This includes topics like alternative protein sources, sustainable packaging solutions, and environmentally responsible sensory and consumer research practices.
Our goal is to bring together research within the sensory and consumer science discipline that touches on sustainability, showcasing the breadth and innovation in this rapidly growing topic.
Dr. Julia Low
Prof. Dr. Matthew McSweeney
Dr. Charles Diako
Dr. Penny Brotja nee Oliver
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. Sustainability 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 2400 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 and consumer science methodologies
- sustainable practices in sensory and consumer science
- plant-based
- sustainable foods
- sustainable diets
- sustainable packaging
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