Food Quality and Preference

Food Quality and Preference is a peer-reviewed scientific journal in the field of sensory and consumer science, published by Elsevier.

Food Quality and Preference

Discipline	Food Science
Language	English
Edited by	Armand V. Cardello, Sara R. Jaeger, John Prescott
Publication details
History	1988–present
Publisher	Elsevier
Frequency	8/year
Impact factor	6.345 (2021)
Standard abbreviations ISO 4 (alt) · Bluebook (alt) NLM (alt) · MathSciNet (alt )
ISO 4	Food Qual. Prefer.
Indexing CODEN (alt · alt2) · JSTOR (alt) · LCCN (alt) MIAR · NLM (alt) · Scopus · W&L
ISSN	0950-3293
Links
Journal homepage Online archive

Its scope covers 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. It is the official journal of The Sensometric Society and The European Sensory Science Society. The journal also publishes special issues associated with topical sensory conference worldwide, such as the Pangborn Sensory Science Symposium, Eurosense, and Sensometrics.

Abstracting and indexing

The journal is abstracted and indexed in:

• BIOSIS Previews^[1]
• Current Contents/Agriculture, Biology, and Environmental Sciences^[1]
• Embase^[2]
• Food Science & Technology Abstracts^[3]
• PsycINFO^[4]
• Science Citation Index^[1]
• Science Citation Index Expanded^[1]
• Scopus^[3]

According to the Journal Citation Reports, the journal has a 2021 impact factor of 6.345.^[5]

See also

• Consumer science
• Food science
• European Sensory Network
• Pangborn Sensory Science Symposium
• Sensory science