Sensory Analysis of Plant-Based Products: Series II
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 30 September 2024 | Viewed by 1378
Special Issue Editor
Interests: sensory analysis; consumer attitudes; consumer preferences; projective mapping; check-all-that-apply; novel ingredients
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
As the Guest Editor of the Special Issue below, I would like to invite you to contribute a paper that focuses on the “Sensory Analysis of Plant-Based Products Series II”. Plant-based products are one of the fastest growing segments in the food industry. Consumers have begun to seek out plant-based products for a variety of reasons, including allergies to dairy, hypercholesterolemia prevalence, vegan diets, as well as concerns about sustainability. For new, novel plant-based products to succeed, they need to be functional and acceptable to consumers. Therefore, there is a growing need to develop new plant-based products and the sensory properties of these innovative food products need to be evaluated. This Special Issue will provide a platform for investigating plant-based alternatives and their corresponding sensory properties, as well as consumer perception. Research articles, reviews, and mini-reviews on the various aspects of plant-based products are welcome.
Prof. Dr. Matthew McSweeney
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- plant-based
- meat alternatives
- sensory evaluation
- consumer perception
- dairy alternatives
- sensory analysis
- consumer acceptance
- alternative protein
- descriptive analysis
- food product development
