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Foods
Special Issues
Food Design for Enhancing Quality and Sensory Attributes
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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 517

Special Issue Editors

Prof. Dr. Ilija Djekic

E-Mail Website
Guest Editor
Food Safety and Quality Management Department, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
Interests: food safety and quality; food modeling; sustainable diets; sustainable food production; food sustainability
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Nikola Tomic

E-Mail Website
Guest Editor
Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
Interests: sensory evaluation of food; food quality; food safety; mild preservation methods

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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Published Papers (1 paper)

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Research

21 pages, 950 KB  
Article
The Sensory and Emotional Response to Different Tableware Materials
by Ana Pantović, Ilija Djekić, Tanja Petrović and Nikola Tomić
Foods 2025, 14(18), 3151; https://doi.org/10.3390/foods14183151 - 9 Sep 2025
Viewed by 280
Abstract
The high environmental impact caused by the accumulation of single-use plastic calls for measures to curb this problem, from a ban on single-use plastic tableware to the production of a wide range of biodegradable and reusable products. The aim of this study was [...] Read more.
The high environmental impact caused by the accumulation of single-use plastic calls for measures to curb this problem, from a ban on single-use plastic tableware to the production of a wide range of biodegradable and reusable products. The aim of this study was to investigate how tableware made of different materials affects consumers’ sensory perception and emotional and hedonic responses when eating the same meal. In this study, four types of meals of animal or plant origin were selected for the experiments, which were served warm or cold. Accordingly, four groups of university students were instructed to taste the corresponding meal while using three sets of tableware made of different materials: polypropylene, wood/cardboard, and a stainless steel/ceramic/glass control set (regular set). Overall, the results suggest that the use of regular tableware elicited a positive emotional profile, while the use of disposable, wooden, and plastic tableware elicited negative emotional responses, which is consistent with the acceptability of the meal samples—regular tableware received higher ratings, while both types of disposable tableware received lower ratings. Finally, the material of the tableware only led to changes in odor and flavor perception when warm-served meals were sampled—higher intensities were reported when students used the regular tableware sets. Wooden cutlery imparted an atypical woody flavor to the meals, regardless of the type of meal. Full article
(This article belongs to the Special Issue Food Design for Enhancing Quality and Sensory Attributes)
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