Food Quality and Preference

{{External links|date=October 2021}}

{{Infobox journal

| title = Food Quality and Preference

| cover =

| editor = Armand V. Cardello, Sara R. Jaeger, John Prescott

| discipline = Food Science

| peer-reviewed =

| language = English

| former_names =

| abbreviation = Food Qual. Prefer.

| publisher = Elsevier

| country =

| frequency = 8/year

| history = 1988–present

| openaccess =

| license =

| impact = 6.345

| impact-year = 2021

| website = http://www.journals.elsevier.com/food-quality-and-preference

| link1 =

| link1-name =

| link2 = https://www.sciencedirect.com/journal/food-quality-and-preference/issues

| link2-name = Online archive

| JSTOR =

| OCLC =

| LCCN =

| CODEN =

| ISSN = 0950-3293

| eISSN =

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}}

Food Quality and Preference is a peer-reviewed scientific journal in the field of sensory and consumer science, published by Elsevier.

Its scope covers 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. It is the official journal of [http://www.sensometric.org/ The Sensometric Society] and [http://www.e3sensory.eu/ The European Sensory Science Society]. The journal also publishes special issues associated with topical sensory conference worldwide, such as the Pangborn Sensory Science Symposium, [http://www.eurosense.elsevier.com/ Eurosense], and [https://www.sensometrics2020.com/ Sensometrics].