《食品質(zhì)量與偏好》是一本致力于食品和非食品中感官、消費(fèi)者和行為研究的雜志。它發(fā)表了最初的研究，評(píng)論，并在感官和消費(fèi)者科學(xué)短溝通，和感官計(jì)量學(xué)。此外，期刊還及時(shí)發(fā)布重要議題和相關(guān)會(huì)議的特邀議題。它們旨在彌合研究與應(yīng)用之間的差距，匯集消費(fèi)者與市場(chǎng)研究、感官科學(xué)、感官計(jì)量學(xué)與感官評(píng)價(jià)、營(yíng)養(yǎng)與食品選擇以及食品研究、產(chǎn)品開(kāi)發(fā)與感官質(zhì)量保證方面的作者與讀者。對(duì)食品質(zhì)量和偏好的提交僅限于包括某種形式的人類測(cè)量的論文；限于物理/化學(xué)測(cè)量或常規(guī)應(yīng)用感官、消費(fèi)者或計(jì)量經(jīng)濟(jì)學(xué)分析的論文將不會(huì)被考慮，除非它們具體做出與期刊報(bào)道相符的新科學(xué)貢獻(xiàn)。該期刊的覆蓋范圍包括：?感官和動(dòng)機(jī)研究?文化、感官和環(huán)境因素的食物選擇研究?創(chuàng)新的消費(fèi)者和市場(chǎng)研究?地理、文化和個(gè)人在認(rèn)知和偏好上的差異?健康與福利研究?與可接受性和食品質(zhì)量相關(guān)的數(shù)學(xué)模型?感官分析和感官和驗(yàn)收參數(shù)模型?消費(fèi)者心理和行為，包括情緒研究?消費(fèi)者驅(qū)動(dòng)的產(chǎn)品開(kāi)發(fā)?產(chǎn)品體驗(yàn)和環(huán)境影響?關(guān)于個(gè)人護(hù)理和其他消費(fèi)品的方法論文件

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.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 perception and preferences ? Health and wellbeing studies ? Mathematical modelling in relation to acceptability and food quality ? Sensometric analyses and models of sensory and acceptance parameters ? Consumer psychology and behavior, including the study of emotions ? Consumer-driven product development ? Product experience and contextual influences ? Methodological papers on personal care and other consumer products