Advancements in Sensory Analysis and Their Impact on Nutrition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 88
Special Issue Editors
Interests: food processing; sensory analysis; bioactive compounds; food science and technology
Interests: food; sensory
Special Issue Information
Dear Colleagues,
Innovations in sensory analysis have had significant impacts and driven advancements in nutritional science, providing new tools and techniques with which to understand individual and collective preferences and behaviors regarding food. The incorporation of innovative methodological and technological approaches has enabled a more precise assessment of consumer sensory preferences, contributing to the development of foods aligned with nutritional needs and market expectations.
The success of new products in the global market requires high-quality sensory testing that considers not only the sensory properties of foods but also factors related to eating behavior and consumer acceptance.
This Special Issue of Foods aims to gather scientific contributions exploring advances in sensory analysis and its interface with nutrition. We welcome articles that address innovations in sensory testing, the development and validation of new methodologies for investigating consumer behavior, and strategies for formulating food products that meet the principles of healthiness, sustainability, and market demands. Additionally, we encourage the submission of studies discussing the application of emerging technologies and the adaptation of traditional methods for evaluating innovative foods, with the goal of expanding knowledge on the interactions between sensory perception, food preferences, and new product development.
Prof. Dr. Vanessa Rios De Souza
Dr. Ana Carla Marques Pinheiro
Guest Editors
Dr. Sabrina Carvalho Bastos
Guest Editor Assistant
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
- sensory studies on foods
- consumer perception
- eating behavior
- food intake
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