Food Quality and Preference

Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.

《Food Quality and Preference》是一本致力于食品和非食品产品的感官、消费者和行为研究的期刊。它发表有关感官和消费者科学以及感测技术的原始研究、重要评论以及短文。此外，该期刊还发表特邀有关重要主题和相关会议的问题。这些旨在弥合研究与应用之间的差距，将关注消费者和市场研究、感官科学、感测和感官评估、营养和食品选择以及食品研究、产品开发和感官质量保证的作者和读者聚集在一起。提交给期刊的文章仅限于包含某种形式的人工测量；物理和化学方法或常规应用感官、消费者或计量经济学分析的论文均不会被考虑。除非在杂志收稿范围方面做出新颖的科学贡献。