Special Issue "Value-Added Foods: Composition, Sensory and Consumer Research"
Deadline for manuscript submissions: 30 June 2024 | Viewed by 168
Interests: sensory sciences; consumer research; value-added products; healthier product development
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Special Issue in Foods: Impact of Processing Technologies on Food Quality and Sensory Properties - 2nd Edition
The term “value-added” continues to be topical for global research, especially when it is related to increased economic value, increased consumer satisfaction, food waste reduction and sustainability. In general, adding value is a process of changing or transforming raw or pre-processed materials, agricultural commodities, or products from their original state to a more desirable state that satisfies consumer demands in terms of intrinsic and/or extrinsic qualities. “Value-added” is one of production/marketing strategies driven by consumer’s needs and perceptions. Pertaining to the food industry, recycling generally refers to transforming wastes or by-products into a product or ingredient that can be further used to make something new and more valuable. Upcycling refers to the repurposing of materials (e.g., ugly produce) that would normally be discarded by grocery stores; hence, it leverages their value and creates a sustainable and resilient food system.
Consumer interest in safer, more sustainable, and healthier foods drives research on value-added new foods, new food ingredients, new food processing technologies, and novel packaging. These research foci, in turn, lead to positive changes in food quality including physical, chemical, and sensory properties, and health benefits. There must be a balance between the new ingredients, processing, and technologies to be implemented and their effects of sensory quality, food safety, availability, shelf life, and consumer perception, affordability, and purchase decision of the final product. These above-mentioned positive changes can be measured using sensory methods (for example, trained panel or consumer evaluations) and/or instrumental methods.
This Special Issue of Foods aims to publish both comprehensive reviews and original and cutting-edge research, contributing to an understanding of value-added product development, including process modifications, and changes associated with this process in terms of physicochemical properties, sensory quality, and consumer perception. Papers from multi- and inter-disciplinary perspectives, such as food and sensory sciences, culinology and gastronomy, nutrition and health sciences, psychology, business and marketing, and consumer behavior are highly desirable and very welcome.
Prof. Dr. Witoon Prinyawiwatkul
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.
- value-added product
- product development
- process development
- new food products
- recycling and upcycling
- quality characteristics
- nutrient composition
- sensory quality
- consumer acceptance
- consumer perception