New focus section “Sensory and Consumer Sciences” in the journal Foods and Special Issue

The journal Foods (ISSN 2304-8158, Accepted for Inclusion in SCIE) is currently running a new focus section “Sensory and Consumer Sciences”. Prof. Dr. Derek V. Byrne, Full Professor and Science Team Leader at Aarhus University in Denmark has been recently announced as the Editor-in-Chief for this section. The section encourages scientists, researchers, and other food professionals to submit papers related to all the aspects of sensory analysis, consumer preference and food choice in multidiciplinary and quality contexts.

Prof. Dr. Derek V. Byrne is the leader of the European sensory and consumer science research team, ‘Food Quality Perception and Society (FQS)’ at Aarhus University, Denmark. His major research interests are multisensory food analysis and consumer science. He and his team focuses on innovation in food quality through human perception. The FQS approach is via a cross-disciplinary synergy of multisensory human food analysis, experimental psychology, physiological responses and cognitive neuroscience with partners. More details can be accessed at: http://food.au.dk/en/foodresearch/science-teams/food-quality-perception-society/

Special Issue entitled “Consumer Preferences and Acceptance of Food Products”

The submission deadline is 1 November 2019

Linked to his new role at the journal Foods, Prof. Byrne has also set up a Special Issue entitled “Consumer Preferences and Acceptance of Food Products” and will serve as Guest Editor for this issue. Thus, we cordially invite you all the interested professional linked to the sensory and consumer science space to consider submitting an article either research or review to this Special Issue. For instructions related to articles see: https://www.mdpi.com/journal/foods/instruction

Acceptance of and preference for the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products and finally food choice itself are affected by a myriad of intrinsic as well as extrinsic food factors. There is much empirical research showcasing the effect that our senses have on our perception, affective response to food products and our food choices. This effect of the senses is of course affected both by intrinsic food product factors as well as extrinsic (non-food) factors. […]

For further reading, please follow the link to the Special Issue website at: https://www.mdpi.com/si/foods/consumer_preference_acceptance_food

The submission deadline is 1 November 2019. You may send your manuscript now or up until the deadline. Submitted papers should not be under consideration for publication elsewhere. We also encourage authors to send a short abstract or tentative title to the Editorial Office in advance (foods@mdpi.com).

Foods has been accepted for inclusion in SCIE (Web of Science) and is fully open access. Open access (unlimited and free access by readers) increases publicity and promotes more frequent citations, as indicated by several studies. Open access is supported by the authors and their institutes. An Article Processing Charge (APC) of CHF 650 currently applies to all accepted papers (APC: CHF 1200 from 1 July 2019 onwards). You may be entitled to a discount if you have previously received a discount code or if your institute is participating in the MDPI Institutional Open Access Program (IOAP), for more information see: http://www.mdpi.com/about/ioap.

For further details on the submission process, please see the instructions for authors at the journal website (http://www.mdpi.com/journal/foods/instructions).

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