Special Issue on Food Sensory Evaluation

In an ever-competitive marketplace, sensory evaluation methods are increasingly being used to help make vital decisions about food and non-food products – from product improvement, quality control and new product development to recipe or production process change and competitor benchmarking.

In this special issue, we intend to invite front-line researchers and authors to submit original researches and review articles on exploring food sensory evaluation. Potential topics include, but are not limited to:

• Methods of food sensory evaluation
• Sensory evaluation technology
• Application in product storage period
• Application in product quality control
• Application in product development
• Development and trends

Authors should read over the journal’s Authors’ Guidelines carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal at Paper Submission System.

Please kindly specify the “Special Issue” under your manuscript title. The research field “Special Issue – Food Sensory Evaluation” should be selected during your submission.

Special Issue timetable:

Guest Editor:

For further questions or inquiries

Please contact Editorial Assistant at

fns@scirp.org