Food Quality and Preference 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

The journal's coverage includes:

• Sensory and motivational studies
• Food choice studies of cultural, sensory and environmental factors
• Innovative consumer and market research
• Geographical, cultural and individual differences in food perception and preferences
• Expert versus non–expert perception of quality
• Mathematical modelling in relation to food acceptability and food quality
• Sensometric analyses and models of food sensory and acceptance parameters
• Consumer psychology and behavior
• Consumer-driven product development
• Product experience and contextual influences
• Relevant methodological papers on personal care and other consumer products

All submissions to the journal must be submitted online at
http://ees.elsevier.com/fqap/.

For more information about submission:
http://www.elsevier.com/journals/food-quality-and-preference/0950-3293/guide-for-authors.