Food Quality and Preference

Aims & Scope

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.

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	4.9

SJR (SCImago Journal Rank)

Year	Value
2024	1.139

Quartile

Year	Value
2024	Q1

h-index

Year	Value
2024	161

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences and Nursing, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Texture is a sensory property

  Citation: 1121

  Authors: Alina Surmacka

• Consumers’ perceptions and preferences for local food: A review

  Citation: 756

  Authors: Corinna, Ulrich

• Diversity in the determinants of food choice: A psychological perspective

  Citation: 726

  Authors: E.P.

• Profiling consumers who are ready to adopt insects as a meat substitute in a Western society

  Citation: 667

  Authors: Wim

• Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

  Citation: 632

  Authors: Betina, Charles

• Modified Jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR)

  Citation: 626

  Authors: Harald, Magni

• Avoiding food waste by Romanian consumers: The importance of planning and shopping routines

  Citation: 589

  Authors: Violeta, Erica, Ana Alina, Liisa

• Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

  Citation: 575

  Authors: N., P., S., C., S., A., M., P., E.

• Consumer attitudes and purchase intentions in relation to organic foods in Taiwan: Moderating effects of food-related personality traits

  Citation: 570

  Authors: Mei-Fang

• Consumer acceptance of functional foods: socio-demographic, cognitive and attitudinal determinants

  Citation: 569

  Authors: Wim

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