Understanding the Food Quality and Preference Journal
Food Quality and Preference is a highly respected, peer-reviewed scientific journal published by Elsevier. Its primary focus lies in the interdisciplinary field of sensory and consumer science related to both food and non-food products. Since its inception, the journal has served as a critical platform for disseminating research that explores the multifaceted factors influencing consumer perception and preference. This includes sensory attributes like flavor, aroma, and texture, as well as cognitive and behavioral aspects of food choice.
The Latest Impact Factor
The impact factor is a proprietary metric calculated annually by Clarivate Analytics and released in their Journal Citation Reports (JCR). For the journal Food Quality and Preference, the latest available data, updated in June 2025, shows an impact factor of 4.9. This figure reflects the average number of citations received per article published in the journal over the previous two years (2022 and 2023). A high impact factor generally indicates that the journal's articles are frequently cited within the academic community, signifying its prestige and influence.
What the Impact Factor Means for Researchers
The impact factor of Food Quality and Preference is a crucial piece of information for several reasons, particularly for scholars in food science, sensory science, and consumer behavior:
- Assessing Journal Prestige: For a researcher looking to publish, the impact factor provides a benchmark for the journal's perceived quality and reach. Publishing in a journal with a solid impact factor can enhance a researcher's academic reputation and the visibility of their work.
- Evaluating Publication Strategy: When deciding where to submit a manuscript, researchers consider the impact factor alongside other metrics like CiteScore and SJR (SCImago Journal Rank). A journal with a high impact factor often has a more rigorous peer-review process, potentially leading to a higher quality of published research.
- Securing Funding and Promotions: In many academic institutions, publication in high-impact journals is a factor in securing research grants, promotions, and tenure decisions. The impact factor of Food Quality and Preference thus directly influences the career progression of researchers in its niche.
Scope and Impact of Research Published
The journal's scope covers a diverse range of topics, demonstrating its wide-ranging impact. Key areas of research include:
- Sensory Evaluation: Studies on how consumers perceive and respond to the sensory properties of food and drinks.
- Consumer Behavior: Investigations into the psychological and behavioral drivers behind food choices, including marketing influences and willingness to pay.
- Societal Factors: Research exploring the socio-cultural, economic, and psychological contexts influencing food preferences, such as food literacy and dietary habits.
- Emerging Technologies: The journal also publishes research on newer methods and technologies, such as the use of artificial intelligence and machine learning in sensory analysis.
A Comparison with Other Food Science Journals
To provide context for the impact factor of Food Quality and Preference (4.9), it is helpful to compare it to other prominent journals in the broader field of food science. Different metrics exist, such as CiteScore, which can offer a more comprehensive view of a journal's standing.
| Journal Title | Impact Factor (JCR 2025) | CiteScore (2025) | Primary Focus |
|---|---|---|---|
| Food Quality and Preference | 4.9 | 10 | Sensory & Consumer Science |
| Foods | 5.1 | 8.8 | Broad Food Science & Technology |
| Food & Nutrition Research | 3.4 | 5.7 | Human Nutrition & Food-related Nutrition |
This comparison table illustrates that while Food Quality and Preference has a strong impact factor, other journals like Foods may also be highly ranked, particularly when considering different metrics such as CiteScore. A researcher should always consider the journal's specific focus and their paper's alignment with it, not just the impact factor alone, when deciding where to publish.
The Evolution of Journal Metrics
Understanding journal quality extends beyond a single number. While the impact factor is a well-known metric, critics argue it can be misleading due to various factors like the journal's citation behavior and potential for manipulation. Other metrics, such as the 5-year impact factor and the SCImago Journal Rank (SJR), offer alternative perspectives on a journal's influence and standing within its specific subject category. The move towards open access and the increasing availability of data from different databases have also influenced how researchers evaluate a journal's reach and significance. For instance, Food Quality and Preference supports both traditional and open-access publishing models, broadening its accessibility. The journal’s ranking in the first quartile (Q1) within the 'Food Science' category on platforms like SCImago also provides valuable context for its standing relative to competitors.
Conclusion
In summary, the impact factor of Food Quality and Preference is a robust indicator of its influence and credibility within the food and sensory sciences. With a recent impact factor of 4.9, the journal remains a premier destination for high-quality research that explores the intersection of food science and consumer behavior. However, relying solely on this single metric is ill-advised; researchers are encouraged to consider the journal's overall scope, indexing, and other quality indicators like CiteScore and its quartile ranking. The journal’s consistently high performance underscores its importance in shaping the direction of sensory and consumer research, making it a pivotal publication for academics and professionals alike.
Author's Note: The impact factor of academic journals is subject to annual changes and varies based on the specific metrics used by different indexing services. For the most up-to-date information, it is always recommended to consult the official Journal Citation Reports published by Clarivate or similar platforms.
What is the official website for submitting to Food Quality and Preference?
The official website for submission and more information about the journal can be found on its publisher's (Elsevier) website.
