Reply to three commentaries on the definition of sensory and consumer science by Jaeger et al. (2024)

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2025-03-14 DOI:10.1016/j.foodqual.2025.105493

S.R. Jaeger , H.L. Meiselman , D. Giacalone

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Abstract

We respond to the three commentaries (Varela, 2025; Lee, 2025; Beckley et al., 2025) submitted in relation to our paper defining the field of Sensory and Consumer Science (Jaeger et al., 2024). Rather than attempting to address every aspect of these detailed and thoughtful commentaries, we concentrate on four discussion points: 1) Do we require a definition of our field?; 2) What should our field be called?; 3) Is non-food part of our field?; and 4) What is the nature and scope of our field? The prevailing view supports the importance of defining the field. To remain relevant, we must revise and update the definition regularly. Over time, the field has broadened in content, and this trend may persist. There is room for ongoing discussion on how to name the field and the central role of sensory (perception) science. Two of the commentaries were food-centric. While we agree that the food domain will continue to dominate the field due to its historical ties with food science, we also believe that non-food is part of our field and hope for growth in this domain. The field is broad and multidisciplinary and is evolving towards being interdisciplinary. We all agree this is a positive development.

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： 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.