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Food Quality and Preference

Announcement: 2019 Pangborn Special Issue of Food Quality and Preference

Selected, refereed papers from the upcoming 13th Pangborn Sensory Science Symposium will be published in a special issue of Food Quality and Preference (FQAP).

Oral and poster presenters at the conference are invited to submit full manuscripts for consideration for inclusion in the special issue. All manuscripts will be subject to the normal process of peer review. All papers submitted and accepted for the Pangborn 2019 Special Issue will be published in the next available issue of FQAP and also become part of a virtual special issue; publication times on acceptance will be significantly improved over past special issues. Authors are reminded that FQAP does not consider papers which do not contain human measurement, or papers which report the application of standard sensory methods to new products. Please note that acceptance of an abstract in the symposium programme does not imply acceptance of an accompanying paper for publication in the FQAP special issue. Manuscripts should preferably be submitted by the date of the Conference, but at the latest by 7 October 2019.

Your manuscript must be prepared according to FQAP's Guide for Authors, which can be found on the journal web page at Detailed information on the journal, including its Aims and Scope, is also available on the journal homepage. Manuscripts for the special issue must be submitted online, using Elsevier's electronic submission system (EES), at from 14 July 2019. Please do not attempt to submit your paper prior to this date. When submitting your paper, select article type “Pangborn 2019” when prompted in EES. NB – please do not send manuscripts to the conference secretariat address.

About the journal
Food Quality and Preference is a journal devoted to sensory and consumer 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.

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