Sensory Analysis and Consumer Preferences of Novel Ingredients and Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".
Deadline for manuscript submissions: 15 August 2025 | Viewed by 375
Special Issue Editor
Interests: sensory analysis; consumer attitudes; consumer preferences; projective mapping; check all that apply; novel ingredients
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
As the Guest Editor of this Special Issue, I would like to invite you to contribute a paper that focuses on the “Sensory Analysis and Consumer Preferences of Novel Ingredients and Foods”. As consumers continue to demand more from their food, including nutritional benefits, environmental benefits, and convenience, without sacrificing acceptable sensory properties, novel foods and ingredients need to be explored by the food industry. For these new and novel foods and ingredients to be successful, sensory analysis and consumer preferences studies are necessary. This Special Issue will provide a platform to discuss new and novel foods and ingredients and their corresponding sensory properties that are currently being explored by researchers. This Special Issue will allow for novel foods and ingredients to be created and allow for researchers to explore new ingredients that add value to various food items. Research articles and reviews on the various sensory properties of, and consumer attitudes toward, novel foods and ingredients are welcome.
Prof. Dr. Matthew McSweeney
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 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
- novel ingredients
- value addition
- food product development
- sensory analysis
- consumer perception
- new foods
- food waste
- novel foods
- familiarity
- food neophobia
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