Impact of Processing Technologies on Food Quality and Sensory Properties

Dear Colleagues,

Consumer interest in safe, sustainable and healthful foods drives research on new food ingredients, food processing technologies and novel packaging. These research foci in turn lead to changes in food quality including physical, chemical and sensory properties, as well as health benefits. The benefits of new ingredients and technologies must be balanced by the effects on food safety, availability, shelf life and affordability.

 At present, more consumers are health-conscious, and want more from their daily diet. Consumers are exploring new flavours and textures or new ingredients that give them a satisfactory taste as well as functional and health benefits. Incorporating new or functional ingredients into food will alter the food’s physicochemical and sensory properties, and likely impact consumer perception and purchase decision of the final product. The application of ingredient and processing technologies in foods and beverages to improve their quality and extend shelf-life invariably causes changes in the physical and chemical properties of the final product. These changes can be measured using sensory methods (e.g., trained panels or consumer evaluations) or instrumental methods that quantify physical or chemical changes in the product. In many cases, it is possible to correlate certain sensory properties with analytical or instrumental analyses. 

This Special Issue of Foods aims to publish both original and cutting-edge research and comprehensive reviews contributing to an understanding of changes in sensory quality and consumer perception due to the application of ingredient and processing technologies. Papers from multi- and interdisciplinary perspectives, such as food and sensory sciences, culinology and gastronomy, nutrition and health sciences, psychology, business and marketing, and consumer behaviour are highly desirable and very welcome.

Prof. Dr. Witoon Prinyawiwatkul
Prof. Dr. Mary Ellen Camire
Prof. Dr. Carolyn F. Ross
Guest Editors

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