Books & Co

Call for papers for the “Foods” Special Issue: “New Insights into Taste, Smell and Chemesthesis Sensitivity and Food Perception”

Deadline for manuscript submissions: June 1, 2022 Impact Factor: 4.350 (2020) Special Issue Editors Prof. Dr. Mari San­dell Website  SciProfilesGuest Editor   Department of Food and Nutrition, University of Helsinki, Helsinki, FinlandInterests: individual differences in sensory perception; food and senses; multisensory perception; sensory food science   Dr. Oskar Laaksonen  Website Guest Editor   Food Chemistry and […]

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Call for papers for the “Foods” Special Issue “Sensory Evaluation for the Fruit Quality: Latest Advances and Prospects”

Deadline for manuscript submissions: May 1, 2022 Impact Factor: 4.350 (2020) Special Issue Editors Dr. Lidia Lozano Website SciProfilesGuest EditorIRTA—Institute of Agrifood Research and Technology, Fruitcentre, PCiTAL, Park of Gardeny, Fruitcentre Building, 25003 Lleida, SpainInterests: fruit quality; sensory and consumer science; fruit breeding Dr. Gemma Echeverria WebsiteGuest EditorIRTA—Institute of Agrifood Research and Technology, Fruitcentre, PCiTAL, Park of Gardeny, […]

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Covid-19 and sensory science: implications on perception, consumer preferences and tests

FQAP Special Issue edited by Erminio Monteleone, Sara Spinelli, Caterina Dinnella Covid-19 pandemic has impacted tremendously our lives from several points of views. This includes food behaviours and preferences, but also how sensory and consumer testing are conducted due to the restrictions to limit the spread of the virus. One of the symptoms of Covid-19 is alteration in taste and smell […]

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Food, Health and Safety in Cross Cultural Consumer Contexts

Edited by Derek V. Byrne Published: July 2021 See the Scope and Applicability of Sensory & Consumer Science in Cross Cultural Contexts in 2021 and beyond: Our Open Access Book Anthology – D. V. Byrne Ed. – Food, Health and Safety in Cross Cultural Consumer Contexts’ The global food and food technology markets are rapidly […]

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Nonfood Sensory Practices

Edited by Anne-Marie Pense-Lheritier Irene Bacle Julien Delarue Woodhead Publishing, 2021 Nonfood Sensory Practices demonstrates how sensory professionals from nonfood sectors have embraced sensory evaluation methods for product development and communication of their products’ sensory properties. The book results from the contribution of the members of the Nonfood Working Group of the European Sensory Science Society. It […]

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Guideline for sensory analysis of PDO food products and wines

The E3S PDO WG has collaborated with the European co-operation for Accreditation (EA) for the development of guidelines for the sensory evaluation of PDO (Protected Designation of Origin) food and wine products Description of Guidelines for Sensory analysis of PDO Sensory evaluation to establish compliance of PDO products in relation with the sensory description in their official […]

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