Food Design for Enhancing Quality and Sensory Attributes
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 30 October 2025 | Viewed by 98
Special Issue Editors
Interests: food safety and quality; food modeling; sustainable diets; sustainable food production; food sustainability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The quality of food and beverages, with particular attention to the perception of their sensory attributes, is crucial for consumer satisfaction and maintaining trust in the agri-food chain. Innovation in the global food market plays an important role in satisfying the diverse needs of people today. There are many different segments and approaches to bringing innovation into the food chain, which is achieved through the process commonly known as food design. The aim of this Special Issue is to look at the latest advances in the field of ‘food product design’ and ‘design for food’. We are therefore pleased to invite authors from around the world to present their work, in particular, on innovations in food products and technologies, food packaging and eating/drinking utensils.
In this Special Issue, we encourage authors to submit conceptual and empirical contributions in the form of original research manuscripts or review papers on the following topics: innovations in food ingredients, products and technologies; innovations in food packaging; sensory analysis of food and new approaches to sensory characterization of food products; perception of sensory attributes; acceptance and preference of food and food packaging; influence of eating/drinking utensils on the tasting experience; emotional responses.
Prof. Dr. Ilija Djekic
Prof. Dr. Nikola Tomic
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
- food quality
- food packaging
- eating utensils
- sensory characterization
- acceptance and emotional responses
- food product design
- design for food
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