Sensory Characteristics and Consumers Acceptance of Food Products
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 February 2024) | Viewed by 23663
Special Issue Editors
Interests: sensory analysis; static and dynamic methods in sensory and consumer research; measurement of emotions; electronic devices (eye, nose, tongue); functional food
Special Issues, Collections and Topics in MDPI journals
Interests: sensory profiling; emotions; rapid sensory techniques in product development; functional foods; context in food choice; food acceptance; electronic nose; electronic tongue
Special Issues, Collections and Topics in MDPI journals
Interests: consumer behavior; acceptance; novel research methods in consumer and sensory science; food values and attitudes; organic food; local food; food innovations; food trends
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Sensory and consumer science play a key role in product optimization, new product development, and the identification of sensory quality critical control points, and make it possible to determine the trends in food production, processing and consumption. Research in new methodologies for sensory characterization in consumer research, multidisciplinary approaches with psychological and physiological measurements, as well as the influence of contextual effects within the physical environment will enable us to better understand the perception of products by consumers, as well as consumer expectations, beliefs and attitudes.
This Special Issue invites researchers to submit original research articles or reviews related to:
- Sensory and instrumental analysis (e.g., electronic nose, electronic tongue) in food product development and optimization;
- Sensory and non-sensory factors affecting consumer choice and consumption of food products;
- Classic methods and novel techniques of profiling in consumer studies;
- Psychological and physiological measurements in consumer research;
- Emotions and their role in the acceptance of food products;
- Consumer perception and purchase behavior.
Dr. Eliza Kostyra
Dr. Anna Piotrowska
Dr. Sylwia Żakowska-Biemans
Guest Editors
Manuscript Submission Information
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Keywords
- sensory characteristics
- sensory interaction
- novel techniques in sensory profiling
- temporal methods
- sensory and instrumental analysis (e.g., electronic nose, electronic tongue)
- eye tracking
- consumer choice
- local and organic food
- functional food
- novel food
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