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.
All conference presenters have the opportunity to contribute an article based on their presentation to a special conference issue of the Elsevier journal Food Quality and Preference. Acceptance of a paper for conference presentation does not guarantee subsequent acceptance for journal publication.