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.The journal's coverage includes: ? Sensory and motivational studies ? Food choice studies of cultural, sensory and environmental factors ? Innovative consumer and market research ? Geographical, cultural and individual differences in perception and preferences ? Health and wellbeing studies ? Mathematical modelling in relation to acceptability and food quality ? Sensometric analyses and models of sensory and acceptance parameters ? Consumer psychology and behavior, including the study of emotions ? Consumer-driven product development ? Product experience and contextual influences ? Methodological papers on personal care and other consumer products

FOOD QUALITY AND PREFERENCE期刊中文简介

《食品质量与偏好》是一本致力于食品和非食品中感官、消费者和行为研究的杂志。它发表了最初的研究，评论，并在感官和消费者科学短沟通，和感官计量学。此外，期刊还及时发布重要议题和相关会议的特邀议题。它们旨在弥合研究与应用之间的差距，汇集消费者与市场研究、感官科学、感官计量学与感官评价、营养与食品选择以及食品研究、产品开发与感官质量保证方面的作者与读者。对食品质量和偏好的提交仅限于包括某种形式的人类测量的论文；限于物理/化学测量或常规应用感官、消费者或计量经济学分析的论文将不会被考虑，除非它们具体做出与期刊报道相符的新科学贡献。该期刊的覆盖范围包括：?感官和动机研究?文化、感官和环境因素的食物选择研究?创新的消费者和市场研究?地理、文化和个人在认知和偏好上的差异?健康与福利研究?与可接受性和食品质量相关的数学模型?感官分析和感官和验收参数模型?消费者心理和行为，包括情绪研究?消费者驱动的产品开发?产品体验和环境影响?关于个人护理和其他消费品的方法论文件