From Molecules to Perception: Optimizing Sensory Attributes of Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".
Deadline for manuscript submissions: 25 March 2026 | Viewed by 7
Special Issue Editors
Interests: sensory analysis; food analysis; food quality
Interests: cereals; gluten-free; novel technologies; formulation optimization
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The sensory quality of food is one of the most critical determinants of consumer acceptance and market success. This Special Issue aims to highlight recent advances in understanding and optimizing the sensory attributes of food, starting from a molecular and structural perspective, to final human perception. Research exploring how food components, processing techniques, and formulation strategies influence key sensory properties, such as odor, texture, flavor, and appearance, is welcome. Multidisciplinary approaches that integrate analytical chemistry, sensory science, food physics, and consumer research to unravel the complex mechanisms shaping sensory perception are particularly encouraged. In addition, contributions addressing consumer acceptance of reformulated foods, the sensory challenges of plant-based and alternative proteins, and the role of sustainable ingredients in shaping sensory quality are highly welcome. Topics of interest include molecular drivers of sensory attributes, novel technologies for sensory enhancement, ingredient interactions affecting perception, and innovations in sensory evaluation methods. By bridging molecular understanding, processing innovations, and consumer perception, this Special Issue seeks to inspire novel approaches for designing the next generation of appealing, high-quality, health-promoting, and sustainable foods.
Dr. Saša Drakula
Dr. Bojana Voučko
Prof. Dr. Mirjana Hruškar
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. 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 perception
- food formulation
- sensory evaluation techniques
- consumer sensory analysis
- food processing
- ingredient–perception interactions
- multidisciplinary food design
- food quality
- sustainability
- alternative ingredients
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