{"title":"Is it the name, or is it the impact? A sensory and consumer science changing with the times.","authors":"Paula Varela","doi":"10.1016/j.foodqual.2024.105408","DOIUrl":null,"url":null,"abstract":"<div><div>This commentary to the paper written by Jaeger et al. (2024), emphasizes the crucial role of sensory experiences in shaping food behaviour, focusing on the individual, the food, the context, and their interactions, and how this links to the definition of Sensory and Consumer science as a discipline. In this context, it explores the scope, boundaries, identity, community, methodologies, theories, frameworks, and educational programs within the area of knowledge. The paper highlights the discipline's responsibility to tackle societal challenges, advocating for flexibility and responsiveness. It reflects on the historical and philosophical roots of sensory science, calling for a stronger theoretical foundation and more standardized educational programs to better define the discipline's scope and to have a stronger impact. This piece argues for the discipline's role in driving societal change and addressing contemporary issues, positioning Food Sensory and Consumer Science as a key component in the broader food system.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"129 ","pages":"Article 105408"},"PeriodicalIF":4.9000,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Preference","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0950329324003100","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This commentary to the paper written by Jaeger et al. (2024), emphasizes the crucial role of sensory experiences in shaping food behaviour, focusing on the individual, the food, the context, and their interactions, and how this links to the definition of Sensory and Consumer science as a discipline. In this context, it explores the scope, boundaries, identity, community, methodologies, theories, frameworks, and educational programs within the area of knowledge. The paper highlights the discipline's responsibility to tackle societal challenges, advocating for flexibility and responsiveness. It reflects on the historical and philosophical roots of sensory science, calling for a stronger theoretical foundation and more standardized educational programs to better define the discipline's scope and to have a stronger impact. This piece argues for the discipline's role in driving societal change and addressing contemporary issues, positioning Food Sensory and Consumer Science as a key component in the broader food system.
期刊介绍：
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.
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