Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics).
Fifteen years ago the journal Food Quality and Preference was fairly new. The field of sensory science has grown exponentially since the publication of the previous version of this work. Printed on acid-free paper Springer is part of Springer Science+Business Media (Preface The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Hildegarde Heymann Department of Viticulture and Enology University of California – Davis 2003 RMI Sensory Building Davis 95616 CA, USA Lawless Department of Food Science Cornell University Stocking Hall, Room 106 14853 Ithaca NY, USA Sensory Evaluation of Food Principles and Practices Second Edition Silva, Professor, Department of Food Science, Nutrition and Health Promotion, Mississippi State University Suzanne Nielsen, Professor and Chair, Department of Food Science, Purdue University Juan L. Johnson, Ph.D., Professor of Food Safety and Microbiology, Department of Food Science, University of Arkansas Joseph Montecalvo, Jr., Professor, Department of Food Science and Nutrition, California Polytechnic and State University-San Luis Obispo S. Hotchkiss, Professor, Institute of Food Science and Institute for Comparative and Environmental Toxicology, and Chair, Food Science Department, Cornell University Michael G.
Hartel, Professor of Food Engineering, Department of Food Science, University of Wisconsin Hildegarde Heymann, Professor of Food Sensory Science, Department of Food Science and Technology, University of California-Davis Joseph H. Golden, Ph.D., Professor of Food Microbiology, Department of Food Science and Technology, University of Tennessee Richard W. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food science educators.
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