Food preference is an important driver of food consumption, especially in children for whom the hedonic component is one of the key factors in determining healthy food choice. Establishing healthy dietary behaviors from an early age is crucial, as food preferences acquired during childhood persist into adulthood. A better understanding of children’s food preferences and their determinants may contribute in designing strategies to reduce obesity and malnutrition as well as developing healthy and sustainable food that they like and which meets their expectations.
In this Special Issue of Foods, we encourage the submission of manuscripts (both original research and review articles) related to the factors that affect children’s food perception, preference and choice, including (but not limited to) genetics, orosensory responsiveness, personality traits, environment, as well as new fields of study such as oral microbiome. Manuscripts focusing on innovations in sensory and consumer science methodologies and approaches tailored to children are very welcome, as well as studies addressing cross-cultural differences in food perception and preference. Manuscripts on eating disorders, clinical samples of the pediatric population, or those not including some form of human measurement or not bringing a novel scientific contribution are not in the scope of this Special Issue. We are confident that the high-quality manuscripts collected in this Special Issue will contribute to deepening and expanding knowledge about food perception mechanisms and the dynamics of preference in children.
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section “Sensory and Consumer Sciences“.
Deadline for manuscript submissions: 31 January 2021.
Special Issue Editor
Interests: sensory and consumer science; food science; children eating behavior; sustainable food systems; food quality
Special Issue Information
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 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.
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 monthly 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 1600 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.
- young consumer
- healthy eating
- food preference
- food rejection
- food neophobia
- chemosensory perception
- innovative methods
- school-based interventions
- cross-cultural studies