{"id":4442,"date":"2020-11-23T10:21:31","date_gmt":"2020-11-23T09:21:31","guid":{"rendered":"https:\/\/scienzesensoriali.it\/?p=4442"},"modified":"2021-11-08T10:07:31","modified_gmt":"2021-11-08T09:07:31","slug":"special-issue-of-foods-texture-sensitivity-and-consumer-food-preference-and-behaviour-copy","status":"publish","type":"post","link":"https:\/\/scienzesensoriali.it\/en\/special-issue-of-foods-texture-sensitivity-and-consumer-food-preference-and-behaviour-copy\/","title":{"rendered":"Special Issue of Foods “Chemosensory Perception in Food”"},"content":{"rendered":"
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Understanding chemosensory perception in food and its role in shaping consumer preferences could contribute to the development of both successful innovative food products and strategies for promoting healthy and sustainable eating behavior.<\/p>\n

This Special Issue will include studies describing the taste, olfactory, and trigeminal perception of food and\/or the physiological, cognitive, psychological, and genetic factors affecting it. Research works investigating the individual differences in chemosensory perception and its implications on consumer food preferences and health are strongly welcomed. Cross-cultural studies are of particular interest. This includes papers on responsiveness measurements based on sensory and non-sensory (e.g., neuroimaging) methods and their correlation with instrumental techniques (e.g., VOC analysis, e-nose, e-tongue, etc.).<\/p>\n

We aim to expand the knowledge on chemosensory perception in food with an interdisciplinary perspective. We encourage authors to submit original research articles or reviews addressing the topic from different disciplines, including (but not limited to) sensory science, consumer science, food science and technology, psychology, neuroscience, nutrition, and genetics.<\/p>\n

Prof. Dr. Luisa Torri
\nGuest Editor<\/em><\/p>\n

A special issue of\u00a0Foods<\/i><\/a>\u00a0(ISSN 2304-8158). This special issue belongs to the section “Sensory and Consumer Sciences<\/a>“.<\/p>\n

To know more: https:\/\/www.mdpi.com\/journal\/foods\/special_issues\/chemosensory_perception_food<\/a><\/p>\n

Deadline for manuscript submissions:\u00a029 October 2021<\/b><\/span>.<\/p>\n<\/div>\n

Special Issue Editors<\/h2>\n
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Prof. Dr. Luisa Torri<\/b>\u00a0Website<\/a>
\nGuest Editor<\/i><\/div>\n
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University of Gastronomic Sciences, Piazza Vittorio Emanuele II, 9, 12042 Pollenzo, CN, Italy
\nInterests:<\/b>\u00a0consumer science; food sensory analysis; chemosensory perception; individual differences; novel foods; sustainable food systems; food shelf life; food packaging; electronic nose<\/div>\n<\/div>\n<\/div>\n
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Manuscript Submission Information<\/strong><\/p>\n

Manuscripts should be submitted online at\u00a0www.mdpi.com<\/a>\u00a0by\u00a0registering<\/a>\u00a0and\u00a0logging in to this website<\/a>. Once you are registered,\u00a0click here to go to the submission form<\/a>. Manuscripts can be submitted until the deadline. All papers will be 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.<\/p>\n

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\u00a0Instructions for Authors<\/a>\u00a0page.\u00a0Foods<\/em><\/a>\u00a0is an international peer-reviewed open access monthly journal published by MDPI.<\/p>\n

Please visit the\u00a0Instructions for Authors<\/a>\u00a0page before submitting a manuscript. The\u00a0Article Processing Charge (APC)<\/a>\u00a0for publication in this\u00a0open access<\/a>\u00a0journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI’s\u00a0English editing service<\/a>\u00a0prior to publication or during author revisions.<\/p>\n

<\/a>Keywords<\/p>\n<\/div>\n

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