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Special Issue "Advances in Research on the Drivers of Food Liking and Choices"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".
Deadline for manuscript submissions: closed (20 August 2021) | Viewed by 25591
Special Issue Editors
Interests: sensory science; cross-cultural consumer behavior; flavor chemistry; food choice; food liking; food quality
Special Issues, Collections and Topics in MDPI journals
Interests: Sensory Science; Consumer Science; Food Product Development; Food Quality, Flavor
Special Issue Information
Although consumers’ final decision on food selection may be of key interest to those in the food industry as well as in the nutritional field, predicting food choice becomes easily challenged by the fact that there are so many factors involved in this selection process. Thus, sensory scientists and product developers have favorably utilized food liking as a prominent predictor for food choice, instead of measuring food choice directly. Drivers of food liking/choice can vary from food’s intrinsic factors (i.e., sensory properties) to consumer factors (physiological and psychological state, etc.) and other contextual factors. Identifying the essential drivers of liking/choice among these numerous potential factors becomes critical in understanding consumer food choice behavior and in designing successful food products. Sensory scientists have proposed useful methods that can effectively identify these key drivers. Yet, ongoing efforts are being made to search for methods that can improve the accuracy of measuring food liking/choice and provide insightful direction for product development.
This Special Issue invites researchers that can contribute to the advancement of understanding the drivers of food liking and food choice. Studies identifying the significant drivers that influence food liking/choice as well as introducing innovative methodologies utilized for these investigations are all welcome.
Prof. Seo-Jin Chung
Prof. JaeHee Hong
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.
- food choice
- food liking
- novel methods in food choice study
- novel methods in measuring food liking
- food factors (material, formulation, processing, etc.) on liking/choice
- consumer factors (perceptual sensitivity, attitude, psychological state, culture) on liking/choice
- contextual factors (environment, information, packaging, market positioning, etc.) on liking/choice