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The Human Senses in Food and Healthy Eating: Recent Advances...
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The Human Senses in Food and Healthy Eating: Recent Advances and Future Perspectives

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Sensory and Consumer Sciences".

Deadline for manuscript submissions: 31 October 2024 | Viewed by 18054

Special Issue Editor

Prof. Dr. Derek V. Byrne

E-Mail Website
Guest Editor
Food Quality Perception and Society, iSenseLab, Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark
Interests: sensory science; consumer science; food and beverage product quality; nutrition and eating; multisensory effects; crossmodal interactions; sensory methods; food uniqueness
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We would like to bring to you a very special invitation from Foods’ Sensory and Consumer Science Section.

We are launching a Special Issue dedicated exclusively to the publication of the highest-quality future-focused review papers addressing the human senses and their importance in future food and healthy eating, presented by the most experienced and recognized researchers in relevant fields. Researchers in sensory and consumer science, psychology, physiology, neuroscience, and beyond, and in particular those working in cross-disciplinary contexts are encouraged to submit reviews.

Highly cited and recognized researchers may apply for a full waiver or discount from the Foods editorial office in relation to submissions to this Special Issue.

We expect to assemble a Special Issue that will constitute a marker of the most recent trends and of the most important achievements to date that will make a major impact in the future understanding of human senses in food and healthy eating.

Prof. Dr. Derek V. Byrne
Guest Editor

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. Foods 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 2900 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

  • Food and health
  • Consumer
  • Sensory science
  • Food psychology
  • Physiology
  • Food acceptance
  • Food preference
  • Sensory perception
  • Food choice

Published Papers (4 papers)

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23 pages, 41273 KiB  
Review
New Consumer Research Technology for Food Behaviour: Overview and Validity
by Garmt Dijksterhuis, René de Wijk and Marleen Onwezen
Foods 2022, 11(5), 767; https://doi.org/10.3390/foods11050767 - 07 Mar 2022
Cited by 5 | Viewed by 3716
Abstract
Background: the last decade has witnessed an explosion of new consumer behaviour research technology, and new methods are published almost monthly. To what extent are these methods applicable in the specific area of food consumer science, and if they are, are they any [...] Read more.
Background: the last decade has witnessed an explosion of new consumer behaviour research technology, and new methods are published almost monthly. To what extent are these methods applicable in the specific area of food consumer science, and if they are, are they any good? Methods: in this paper, we attempt to give an overview of the developments in this area. We distinguish between (‘input’) methods needed to shape the measurement context a consumer is brought in, e.g., by means of ‘immersive’ methods, and (‘output’) methods that perform measurements proper. Concerning the latter, we distinguish between methods focusing on neuro-science, on psychology, and on behaviour. In addition, we suggest a way to assess the validity of the methods, based on psychological theory, concerning biases resulting from consumer awareness of a measurement situation. The methods are evaluated on three summarising validity criteria; conclusions: the conclusion is that behavioural measures generally appear more valid than psychological or neuro-scientific methods. The main conclusion is that validity of a method should never be taken for granted, and it should be always be assessed in the context of the research question. Full article
(This article belongs to the Special Issue The Human Senses in Food and Healthy Eating: Recent Advances and Future Perspectives)
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12 pages, 284 KiB  
Review
On the Questionable Appeal of Glossy/Shiny Food Packaging
by Charles Spence
Foods 2021, 10(5), 959; https://doi.org/10.3390/foods10050959 - 28 Apr 2021
Cited by 3 | Viewed by 3064
Abstract
Those stimuli that have a shiny/glossy visual appearance are typically rated as both attractive and attention capturing. Indeed, for millennia, shiny precious metals and glossy lacquerware have been used to enhance the presentation, and thus the perception, of food and drink. As such, [...] Read more.
Those stimuli that have a shiny/glossy visual appearance are typically rated as both attractive and attention capturing. Indeed, for millennia, shiny precious metals and glossy lacquerware have been used to enhance the presentation, and thus the perception, of food and drink. As such, one might have expected that adding a shiny/glossy appearance/finish to the outer packaging of food and beverage products would also be desirable. However, the latest research appears to show that many consumers have internalised an association between glossy packaging and greasy (or unhealthy) food products, while matte packaging tends to be associated with those foods that are more natural instead. Furthermore, it turns out that many consumers do not necessarily appreciate the attempt to capture their attention that glossy packaging so often affords. At the same time, it is important to recognise that somewhat different associations may apply in the case of inner versus outer food and beverage packaging. Shiny metallic (inner) packaging may well prime (rightly or wrongly) concerns about sustainability amongst consumers. Given the research that has been published in recent years, food and beverage manufacturers/marketers should think very carefully about whether or not to introduce such shiny/glossy finishes to their packaging. Full article
(This article belongs to the Special Issue The Human Senses in Food and Healthy Eating: Recent Advances and Future Perspectives)
17 pages, 324 KiB  
Review
Can Eating Make Us More Creative? A Multisensory Perspective
by Qian Janice Wang, Francisco Barbosa Escobar, Signe Lund Mathiesen and Patricia Alves Da Mota
Foods 2021, 10(2), 469; https://doi.org/10.3390/foods10020469 - 20 Feb 2021
Cited by 3 | Viewed by 5958
Abstract
While it is well known how food can make us physically healthy, it remains unclear how the multisensory experience of eating might influence complex cognitive abilities such as creativity. A growing body of literature has demonstrated that all human senses are capable of [...] Read more.
While it is well known how food can make us physically healthy, it remains unclear how the multisensory experience of eating might influence complex cognitive abilities such as creativity. A growing body of literature has demonstrated that all human senses are capable of sparking creativity. It follows then that eating, as one of the most multisensory of all human behaviors, should be a playground for creative thinking. The present review presents an overview of how creativity is defined and measured and what we currently know about creativity as influenced by the senses, both singular and in conjunction. Based on this foundation, we provide an outlook on potential ways in which what we eat, where we eat, and how we eat might positively support creative thinking, with applications in the workplace and home. We present the view that, by offering a rich multisensory experience, eating nourishes not only our bodies but also our mental well-being. Full article
(This article belongs to the Special Issue The Human Senses in Food and Healthy Eating: Recent Advances and Future Perspectives)
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Other

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13 pages, 639 KiB  
Perspective
A Conceptual Framework for Multi-Dimensional Measurements of Food Related Pleasure—The Food Pleasure Scale
by Barbara Vad Andersen, Raymond C. K. Chan and Derek Victor Byrne
Foods 2021, 10(9), 2044; https://doi.org/10.3390/foods10092044 - 31 Aug 2021
Cited by 9 | Viewed by 3388
Abstract
In modern times, the majority of food intake is believed to be driven by hedonic processes, rather than homeostatic ones. Various factors have been found to influence the hedonic eating experience and thereby influence eating behaviour, and each factor can be regarded a [...] Read more.
In modern times, the majority of food intake is believed to be driven by hedonic processes, rather than homeostatic ones. Various factors have been found to influence the hedonic eating experience and thereby influence eating behaviour, and each factor can be regarded a piece that contributes to parts of the total picture of the hedonic response to food. As a result, the literature on the hedonic response to food-related experiences is comprehensive, but at the same time rather fragmented; and importantly, it is not clear how individuals/segments differ in key drivers of their hedonic experience and the extent to which food pleasure is perceived. In this paper, we present a conceptual framework for the development of a scale (self-report questionnaire) to measure the qualitative and quantitative aspects of food-related pleasure, the Food Pleasure Scale. We introduce the concept of (an)hedonia and scales developed in the past for its measurement, identify the spectrum of characteristics influencing food-related pleasure and explain the relevance of developing such a scale. Based on this theoretical framework, a strategy for the development of the Food Pleasure Scale is proposed. Full article
(This article belongs to the Special Issue The Human Senses in Food and Healthy Eating: Recent Advances and Future Perspectives)
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