Special Issue "Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Food And Beverages"
Deadline for manuscript submissions: 30 March 2019
Assoc. Prof. Dr. Han-Seok Seo
Eating and drinking serve as an apt illustration of multisensory interactions among sensory inputs from the five senses. Most sensory studies have focused on multisensory interaction within a food or beverage matrix. For example, researchers qualify and quantify individual sensory attributes perceived from specific food or beverage products in a standardized test condition, which has been useful in exploring the impact of attribute intensities on consumer acceptance for those products. However, there has been an increasing demand for research that reveals an understanding of consumer preferences for and behaviors with food and beverage products in real-life situations. The number of publications highlighting the impacts of the eating/drinking environment on sensory perception, food choice, and consumer behavior, has rapidly increased in the fields of sensory science, foodservice business, and culinary science. More specifically, it has been found that consumers’ sensory responses and reactions to food and beverage products vary with external sensory cues of eating/drinking environment, such as visual (interior, lighting, and table setting of eating/drinking location), auditory (ambient music, background music, and social communication), touch (surface materials of tableware items), and olfactory (ambient scent) cues. Moreover, recent studies are approaching this topic by using advanced techniques such as virtual reality immersion, eye-tracking systems, facial expression analysis, and mobile devices for scaling.
This Special Issue of Foods aims to introduce both original research and systematic reviews contributing to a deeper understanding of how sensory cues of environmental contexts modulate consumers’ sensory and emotional responses, food choice, and reactions to food and beverage products. Papers from interdisciplinary perspectives, such as sensory science, food and culinary science, nutrition, foodservice business and marketing, consumer behavior, psychology, and philosophy, will shed light on how sensory cues related to an eating/drinking environment can serve as “sensory nudges” that induce healthy eating and drinking with consumer satisfaction.
Assoc. Prof. Dr. Han-Seok Seo
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 monthly 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 650 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.
- Consumer preference
- Eating behavior
- Emotional response
- Environmental context
- Food choice
- Multisensory interaction
- Sensory nudge
- Sensory perception