Food Quality and Preference is a leading international journal focusing on sensory science, consumer behavior, and the factors influencing food choice and acceptance. It provides a multidisciplinary platform for researchers and industry professionals to share insights on how food properties affect consumer perception and purchase decisions. The journal is essential for those studying nutrition, food science, and marketing in the food sector. First 150 characters: International journal focused on sensory science, consumer behavior, and factors influencing food choice and acceptance.
Key topics covered include sensory evaluation, consumer liking and preferences, food texture, flavor, appearance, and the impact of packaging and labeling on consumer choices. The journal also explores the role of cultural, psychological, and social factors in shaping food-related behaviors. It is indexed in major databases, including Scopus and Web of Science, ensuring wide dissemination of published research. The generated descriptions should be between 150 and 300 words
Food Quality and Preference plays a crucial role in bridging the gap between scientific research and practical applications in the food industry. By providing a forum for the exchange of knowledge and best practices, the journal contributes to the development of more appealing and healthier food products that meet consumer needs and preferences. Authors are encouraged to submit original research, reviews, and meta-analyses that advance our understanding of food quality and consumer behavior.