Consumer Preference and Acceptance of Food Products

Abstract

The big question regards how these factors specifically affect our acceptance and preference for foods, both in and of themselves and in combination in various contexts, both fundamental and applied. In addition, there is the question of which factors overall play the largest role in how we perceive and behave towards food in daily life. Finally, there is the question of how these factors can be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating. We are interested in many aspects in this field, but specifically in the determination of factors, fundamental interactions, and crossmodal effects in different contexts and eating scenarios, and depending on cultural differences. We are also interested in studies that utilize unique study design approaches and methodologies. Both research papers and review articles are welcome in this Special Issue of Foods.