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.
Audience
Sensory and consumer scientists, market researchers, developers, designers, flavorists, product developers, and product testers.