Food Quality and Preference Q1区

期刊简介

Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal's coverage as outlined below.

《食品质量与偏好》是一本致力于食品和非食品产品的感官、消费者和行为研究的杂志。它发表原创研究，评论，和短期通信在感官和消费科学，和感官测量学。此外，该杂志还出版关于重要适时主题和相关会议的特刊。这些论坛旨在弥合研究与应用之间差距，将消费者和市场研究、感官科学、感官计量学和感官评价、营养和食品选择以及食品研究、产品开发和感官质量保证等领域的作者和读者聚集在一起。《食品质量与偏好》的投稿仅限于包含某种形式的人体测量的论文;仅限于物理/化学测量或感官、消费者或计量经济学分析的常规应用的论文将不予考虑，除非他们特别做出了与期刊覆盖范围一致的新颖科学贡献，如下所述。

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