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 

Full-length articles
Review articles
Short/rapid communications
Commentaries
Invited articles

Editors
A.V. Cardello
US Army Soldier Systems Center, Kansas St, Natick, Massachusetts, 01760-4020, United States Email A.V. Cardello
S.R. Jaeger
New Zealand Institute for Plant and Food Research Ltd, East Street Private Bag 3123, Waikato Mail Centre, 3240, Auckland, New Zealand Email S.R. Jaeger
J. Prescott
TasteMatters Research and Consulting, Sydney, 1230, New South Wales, Australia Email J. Prescott
Associate Editors
K. de Graaf
Wageningen University, Wageningen, Netherlands
H.-S. Lee
Ewha Womans University College of Engineering Department of Food Science and Engineering, Seoul, Korea, Republic of
H. Meiselman
Herb Meiselman Training and Consulting, Massachusetts, United States
M. Meyners
Procter and Gamble Service GmbH, Schwalbach, Germany
E. Monteleone
University of Florence, Firenze, Italy
Editorial Board Members
G. Ares
University of the Republic Polo Technological Institute of Pando, Pando, Canelones, Uruguay
J.C. Castura
Compusense Inc, Guelph, Ontario, Canada
C. Dacremont
National College of Biology Applied to Nutrition and Food, Dijon, France
H. De Steur
Ghent University, Gent, Belgium
J. Delarue
AgroParisTech Massy Centre, Massy, France
R. Deliza
Brazilian Agricultural Research Corporation Food Agribusiness, RIO DE JANEIRO, Brazil
G. Dijksterhuis
Unilever Innovation Vlaardingen, Vlaardingen, Netherlands and University of Copenhagen, Denmark
C. Dinnella
University of Florence, Firenze, Italy
J. M. Ennis
The Institute for Perception, Richmond, Virginia, United States
M.B. Frøst
Copenhagen University Department of Food Science, Frederiksberg, Denmark
D. Giacalone
University of Southern Denmark, Odense, Denmark
K.G. Grunert
Aarhus University, Aarhus, Denmark
U. Hamm
University of Kassel Faculty of Organic Agricultural Sciences, Witzenhausen, Germany
M. Hautus
The University of Auckland, Auckland, New Zealand
J. Hort
University of Nottingham School of Biosciences, Loughborough, United Kingdom
G. Hough
Higher Experimental Institute of Food Technology, Buenos Aires, Argentina
S. Issanchou
INRA Dijon Research Centre, Dijon, France
G. Jager
Wageningen University, Wageningen, Netherlands
K-O. Kim
Ewha Womans University, Seoul, Korea, Republic of
C. Kuesten
Amway Corp, Ada, Michigan, United States
C. J. Lagerkvist
Swedish University of Agricultural Sciences, Uppsala, Sweden
L. Lähteenmäki
Aarhus University, Aarhus, Denmark
M. Laureati
University of Milan, Milano, Italy
D.G. Liem
Deakin University Centre for Advanced Sensory Science, Burwood, Australia
J. Lim
Oregon State University, Corvallis, Oregon, United States
L. Lockshin
University of South Australia, Adelaide, South Australia, Australia
T. Naes
Norwegian Institute of Food Fisheries and Aquaculture Research, Tromsø, Norway
B. Piqueras-Fiszman
Wageningen University, Wageningen, The Netherlands
P. Schlich
Taste and Food Sciences Research Centre, Dijon, France
H-S. Seo
University of Arkansas, Fayetteville, Arkansas, United States
J-M. Sieffermann
AgroParisTech Massy Centre, Massy, France
M. Siegrist
Swiss Federal Institute of Technology, Zurich, Switzerland
S. Spinelli
University of Florence, Firenze, Italy
J.C.M. van Trijp
Wageningen University, Wageningen, Netherlands
H.M. Tuorila
University of Helsinki, Helsinki, Finland
D. Valentin
University of Burgundy, Dijon, France
P. Varela
Nofima, Consumer and Sensory Sciences, Ås, Norway
Z. Vickers
University of Minnesota Department of Food Science and Nutrition, Saint Paul, Minnesota, United States
L. Vidal
University of the Republic Faculty of Chemistry, Canelones, Uruguay
R.A. de Wijk
Wageningen University, Wageningen, Netherlands
T. Worch
Qi Statistics Ltd, Reading, United Kingdom
Y. Xia
New Zealand Institute for Plant and Food Research Ltd, Auckland, New Zealand
D.A. Zellner
Montclair State University, Montclair, New Jersey, United States