Food Perception: Mechanism and Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".
Deadline for manuscript submissions: 18 October 2025 | Viewed by 394
Special Issue Editor
Interests: food processing and health; food flavor analysis; food perception; food biotechnology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food perception technology involves evaluation of sensory data perceived through vision, smell, taste, hearing, and touch, enabling both qualitative and quantitative analyses of food preference. The development of new methods for artificial sensory evaluation, further research into the molecular biology mechanisms of taste, smell, and touch, and the advent of advanced technologies for assessing preferences and emotions have contributed to the evolution of food perception technology. It now extends beyond distinguishing and identifying overall sensory characteristics to include the determination and characterization of food preferences and emotional responses. As the crucial driving force for "future foods", food perception technology plays a pivotal role in constructing the new industrial framework and meeting the growing demand for healthy and delicious diets. With continuous progress in intelligent perception technologies such as precise perception, sensory simulation, and human–computer interaction, it shows immense potential in promoting the developments of artificial sensory evaluation, including both static and dynamic characterization of sensory properties, as well as the perception of preferences and emotions. Within this Special Issue, the goal is to highlight the latest scientific progress and technological innovations in human food perception from multiple perspectives, including chemistry, physiology, neuroscience, and sensory science. It traces the sensory journey of food consumption from "vision", "hearing", "touch", and "smell" to "oral processing", "taste perception", and finally "emotional changes", focusing on the material and physiological foundations of food perception, psychophysics, cognitive neuroscience, and behavioral studies.
Prof. Dr. Maomao Zeng
Guest Editor
Manuscript Submission Information
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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
- perception
- olfaction
- taste
- interaction
- intelligence
- emotion
- preference
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