2013 Pangborn Sensory Science Symposium Special Issue of
Food Quality and Preference
Selected, refereed papers from the 2013 Pangborn Sensory Science Symposium will be published in a special issue of Food Quality and Preference. Oral and poster presenters at the conference are invited to submit full manuscripts for consideration for inclusion in the special issue. All manuscripts will be subject to the normal process of peer review. Authors are reminded that FQAP does not consider papers which do not contain human measurement, or papers which report the application of standard sensory methods to new products. Please note that acceptance of an abstract in the symposium programme does not imply acceptance of an accompanying paper for publication in the FQAP special issue. Manuscripts should preferably be submitted by the date of the Conference, but at the latest by 30 September 2013.
Your manuscript must be prepared according to the journal's Guide for Authors, which can be found on the journal web page at www.elsevier.com/locate/foodqual. Detailed information on the journal, including its Aims and Scope, is also available on the web page. Manuscripts for the special issue must be submitted online, using Elsevier's electronic submission system (EES), at http://ees.elsevier.com/fqap, starting from 15 July 2013. Please do not attempt to submit your paper prior to this date. When submitting your paper, select article type “Pangborn 2013” when prompted in EES.
NB – please do not send manuscripts to the conference secretariat address.
Food Quality and Preference publishes original research, critical reviews, topical and practical features and comment. In addition, the journal publishes special invited issues on important timely topics and on the proceedings of relevant conferences on sensory and consumer science, and sensometrics. All of these inputs are aimed at bridging thegap 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 will not be considered.
The journal's coverage includes:
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