Application of Novel Sensory Methods for Innovative Food Products
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 November 2023) | Viewed by 183
Special Issue Editors
Interests: sensory analysis of foods; consumer test; consumer attitudes; consumer preferences; food science; quality control of foods; antioxidant compounds; polyphenols; quality control of bee products (honey, bee pollen, propolis)
Special Issues, Collections and Topics in MDPI journals
Interests: relating physico-chemical composition and perception of food; integrating sensory and consumer science during product development
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We cordially invite you to contribute to this Special Issue titled “Applications of Novel Sensory Methods for Innovative Food Products”, a current topic that has received the interest of many researchers. Although it is a recent discipline, the sensory evaluation of foods and beverages is rapidly developing due to its high interdisciplinary profile, recent and rapid technological advances, and the continuous changes in consumers’ lifestyles. Sensory science is one of the four most important pillars in the development and quality control of food products. Food and beverage producers face many challenges, including continuous changes in the quality of raw materials due to global warming and the incorporation of novel/unconventional raw materials. Therefore, food and beverage companies are investing more and more in sensory studies and research in order to develop successful products on the market. Novel approaches for sensory methods and scientific results that focus on consumers’ attitudes towards new products are of high interest due to the special conditions arising during the SARS-CoV-2 pandemic.
We invite authors to submit unpublished, original, and high-quality work on this topic, as well as review papers on related issues and challenges.
Dr. Laura Stan
Dr. Mihaela Mihnea
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- sensory evaluation
- novel sensory methods
- sensory methods in the quality control of foods and beverages
- validation and development of sensory methods
