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Food Quality and Preference
 
 

Food Quality and Preference

An official journal of the Sensometric Society and the official journal of the European Sensory Science Society

 
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Journal

 2.727(2013)

2.622

Editors:A.V. Cardello

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09503293

39-46

8

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Aims & Scope

An official journal of the Sensometric Society and the official journal of the European Sensory Science Society

Food Quality and Preference 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 food perception and preferences
• Expert versus non–expert perception of quality
• Mathematical modelling in relation to food acceptability and food quality
• Sensometric analyses and models of food sensory and acceptance parameters
• Consumer psychology and behavior
• Consumer-driven product development
• Product experience and contextual influences
• Relevant methodological papers on personal care and other consumer products

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Audience

Professionals employed in the food industry and food research aiming to match consumer preference and food quality e.g. decision makers and specialists in market research, product development, quality assurance, food analysis, microbiology and nutrition.

Abstracting and Indexing

BIOSIS, CAB Abstracts, Current Contents/Agriculture, Biology & Environmental Sciences, EMBiology, Elsevier BIOBASE, Food Science and Technology Abstracts, Research Alert, SCISEARCH, Scopus
Editors H.J.H. MacFie 43 Manor Road, Keynsham, Bristol, BS31 1RB, UK, H.L. Meiselman Box 28, Rockport, MA 01966, USA, J. Prescott TasteMatters Research & Consulting, QVB Post Office, Sydney, 1230, Australia, Associate Editors A.V. Cardello U.S. Army Natick Soldier Center, Natick, MA, USA, K. de Graaf Wageningen Universiteit, Wageningen, Netherlands, S.R. Jaeger The New Zealand Institute for Plant & Food Research Ltd., Auckland, New Zealand, E.M. Qannari INRA Centre de Nantes, Nantes, France, Editorial Board Members G. Ares Universidad de la República, Montevideo, Uruguay, G.V. Civille Sensory Spectrum Inc., Chatham, NJ, USA, D.N. Cox CSIRO (The Commonwealth Scientific and Industrial Research Organization), Adelaide, SA, Australia, C. Dacremont ENSBANA-CESG, Dijon, France, R.A. de Wijk Wageningen Universiteit, Wageningen, Netherlands, J. Delarue AgroParisTech, Massy Cedex, France, R. Deliza EMBRAPA Brazil, Rio de Janeiro, Brazil, G. Dijksterhuis Unilever R&D Vlaardingen, Vlaardingen, Netherlands and University of Copenhagen, Denmark, C. Findlay Compusense Inc, Guelph, ON, Canada, M.B. Frøst University of Copenhagen, Frederiksberg, Denmark, K.G. Grunert Aarhus Universitet, Aarhus V, Denmark, J. Hort University of Nottingham, Loughborough, Leicestershire, England, UK, G. Hough ISETA, Buenos Aires, Argentina, S. Issanchou INRA Centre de Dijon, Dijon, France, K-O. Kim EWHA Womans University, Seoul, South Korea, S. King McCormick and Company, Cockeysville, MD, USA, H. Lawless Cornell University, Ithaca, NY, USA, L. Lockshin University of South Australia, Adelaide, SA, Australia, L. Lähteenmäki Aarhus Universitet, Aarhus V, Denmark, J-F. Meullenet University of Arkansas, Fayetteville, AR, USA, M. Meyners Procter & Gamble Service GmbH, Schwalbach, Germany, E. Monteleone Università degli Studi di Firenze, Firenze, Italy, H.R. Moskowitz Moskowitz Jacobs Inc./Design Lab, New York, NY, USA, T. Naes Norwegian Food Research Institute (MATFORSK), Oslo, Norway, S. Pecore General Mills Europe, St. Paul, MN, USA, P. Schlich Centre Europeen des Sciences du Gout, Dijon, France, J-M. Sieffermann LaPSS, Massy, France, B.J. Tepper Cook College, New Brunswick, NJ, USA, H.M. Tuorila University of Helsinki, Helsinki, Finland, D. Valentin Université de Bourgogne, Dijon, France, J.C.M. van Trijp Wageningen Universiteit, Wageningen, Netherlands, W. Verbeke Universiteit Gent, Gent, Belgium, Z. Vickers University of Minnesota, St. Paul, MN, USA, D.A. Zellner Montclair State University, Montclair, NJ, USA
 
 
 
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