Special Issue "Food Experiences across the Extended Reality (XR) Spectrum: Applications in Sensory and Consumer Science"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: 10 May 2022.

Special Issue Editor

Dr. Qian Janice Wang
E-Mail Website
Guest Editor
Department of Food Science, Aarhus University, Aarhus, Denmark
Interests: multisensory integration; perceptual learning; human–computer interaction; virtual reality; augmented reality; consumer behaviour; creativity

Special Issue Information

Dear Colleagues,

The use of immersive technologies is becoming more popular than ever in sensory and consumer science, not only offering researchers the opportunity to enhance the contextual validity of traditional lab-based research but also giving researchers’ imagination free rein to create novel experiences. Today, we enjoy a kaleidoscope of technologies designed to enrich our everyday experience, blurring the boundaries between the real and virtual. Extended reality (XR) is thus an umbrella term that includes virtual reality (VR), augmented reality (AR), and mixed reality (MR).

In this Special Issue of Foods, we encourage the submission of manuscripts focused on the use of XR technologies in all aspects of the food experience, including but not limited to new technology and interactions, decision making, sensory perception, eating behavior and appetite, ethics of XR experiences, and applications of XR in the fields of health, wellbeing, customer experiences, education, sustainability, etc.

Our aim is to gather all the new information in this field and include it in the Special Issue on “Food Experiences across the Extended Reality (XR) Spectrum: Applications in Sensory and Consumer Science”. We invite researchers from diverse fields of food science, psychology, human–computer interaction, neuroscience, design, clinical medicine, marketing, anthropology, etc. to contribute original and unpublished research and review articles on this topic.

Dr. Qian Janice Wang
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 papers will be 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 2200 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.


  • virtual reality
  • augmented reality
  • extended reality
  • mixed reality
  • human–computer interaction
  • experience design
  • emerging technologies
  • sensory perception
  • consumer behavior

Published Papers

This special issue is now open for submission.
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