Trends in Consumer Experience with Food
Aim & scope
Intended for sensory and consumer scientists, market researchers, developers, designers, flavorists, product developers, and product testers, Elsevier’s series on Trends in Consumer Experience with Food provides a detailed summary of the current research related to consumer experience (acceptance, preference, perception, etc.) with various foods and food products being developed for today’s market.
Volumes cover a variety of foods and food products ranging from organic food, functional food, beverages, rice/grains, meat, dairy product, ingredients, and processed food.
Consumer experience may include reference to perception, acceptance, and preference with regard to flavor, texture, smell, appearance, and packaging.
![Trends in Consumer Experience with Food](http://images.ctfassets.net/o78em1y1w4i4/5t6wG7NGyaMBtr0b8PxaOb/896cf4cbb684145742015700c540d1e0/Trends-in-Consumer-Experience-with-Food.jpg?fm=webp&w=400&q=75)
Audience
Sensory and consumer scientists, market researchers, developers, designers, flavorists, product developers, and product testers.