Special Issue "Consumer Behavior Based on Food Source, Technology and Health Effect"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: 10 April 2023 | Viewed by 725

Special Issue Editor

Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea
Interests: sensory science; cross-cultural consumer behavior; flavor chemistry; food choice; food liking; food quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Consumers’ food behavior is derived not only from the innate sensory quality of the food itself, but from many other factors. The values that consumers seek within food are not limited to satisfaction of physiological needs. Environmental sustainability, innovative food tech, cultural consonance, and health benefits are becoming increasingly critical motivators when it comes to food choice, and consumers’ demographical and psychographic characteristics influence their perception toward foods and the elements involved in its creation, affecting food behavior. An in-depth understanding of the relationships between consumer behavior and the ecological, technical, and health components that constitute the identity of food will provide a clear direction for innovative product development, and for strategic approaches that respond to consumers’ needs.

This Special Issue invites researchers that can contribute to the advancement of understanding consumer behavior in relation to food sources, technology and health effects.

Prof. Dr. Seo-Jin Chung
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 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

  • elements constituting food choice
  • sustainable eating practice
  • consumer’s attitude towards food innovation
  • consumer and health functionality
  • contextual appropriateness of foods

Published Papers (1 paper)

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Research

Article
Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products
Foods 2023, 12(3), 632; https://doi.org/10.3390/foods12030632 - 02 Feb 2023
Viewed by 481
Abstract
The present study investigated the effects of the evaluation environment and sample number on liking ratings within the same testing session. It comprised two experiments that determined consumer taste ratings of the following food products: (1) almond beverage and (2) vegan ramen, as [...] Read more.
The present study investigated the effects of the evaluation environment and sample number on liking ratings within the same testing session. It comprised two experiments that determined consumer taste ratings of the following food products: (1) almond beverage and (2) vegan ramen, as rated by 322 and 287 Korean consumers, respectively. Consumers tasted each food product under either laboratory or home-used test conditions. Additionally, three levels of sample numbers were established for evaluation (almond beverage test: 1, 2, and 4; vegan ramen test: 1, 3, and 5) in each test condition. A target sample was selected for each of the two food products to directly ascertain the effects of the evaluation environment and sample number on the liking ratings. The results revealed that during the same evaluation session, the sample number affected the liking ratings of the target sample more than the testing location. Moreover, the sample number effect was product item dependent, that is, no significant change was noted in the liking ratings of the target almond beverage sample according to sample number, whereas significant differences were observed in the liking ratings of the target vegan ramen sample. Furthermore, the sample number effect was more prominent under laboratory test conditions than under home-used test conditions probably due to the serving order effect driven by hedonic contrast, carry over effect, and sensory specific satiety. The findings demonstrate that home-used tests should be recommended over laboratory tests when measuring the liking of a small number of multiple sample food items with high flavor complexity. Full article
(This article belongs to the Special Issue Consumer Behavior Based on Food Source, Technology and Health Effect)
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