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:

• 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 preferences
• Expert versus non–expert perception of quality
• Sensory/instrumental correlations
• Sensory and quality changes during processing, storage and distribution
• Quality assurance systems involving sensory and consumer measures
• Mathematical modelling in relation to food acceptability and food quality
• Sensometric analyses and models of food sensory and acceptance parameters

For more information please visit:
www.journals.elsevier.com/food-quality-and-preference