Special Issue of Foods: "Texture Sensitivity and Consumer Food Preference and Behaviour"

Many intrinsic and extrinsic factors lead people to choose or prefer a type of food instead of another. Among them, sensory sensitivity plays a pivotal role. However, substantial individual variations in chemosensory perceptions exist. It is widely demonstrated that individual sensitivity to taste and odour sensations significantly changes food preference, choice, and consumption, whereas texture and trigeminal sensitivities, and how they could affect food rejection or preferences and choice, are poorly investigated.

This Special Issue of Foods aims to collect both original research papers and reviews to expand knowledge in the field of individual sensitivity to texture and trigeminal sensations, bringing together insights from interdisciplinary fields. Researchers in physiology, psychology, sensory evaluation, behavioral, and consumer science are kindly invited to submit their works. Articles dealing with methodological issues are highly desirable and very welcome, as well as articles focused on the several relationships existing among the individual variables determining food preferences, food choices or people’s eating habits.

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

Deadline for manuscript submissions: 30 May 2021.

Special Issue Editors

Prof. Dr. Rossella di Monaco Website
Guest Editor
Department of Agricultural Sciences, University of Naples Federico II, Italy
Interests: sensory evaluation of food; new sensory methods; human sensory sensitivity; factors affecting consumer food behavior; liking and consumer choice
Dr. Sharon Puleo Website
Guest Editor
CAISIAL – Centre of Food Innovation and Development in the Food Industry – University of Naples Federico II, Italy
Interests: sensory sensitivity; food preference and choice; mechanical and rheological properties of food; psychological traits

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.

Keywords

  • Texture sensitivity
  • Trigeminal sensations
  • Food preference and choice
  • Psychological traits
  • Consumer eating habits

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