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International Journal of Food Properties

For an Article Collection on

Better human assessment via intelligent sensory technology: from food processing to food quality

Manuscript deadline
30 November 2023

Cover image - International Journal of Food Properties

Article collection guest advisor(s)

Prof. Shiyi Tian, Zhejiang Gongshang University, Hangzhou, China
[email protected]

Prof. Jiyong Shi, Jiangsu University, Zhenjiang, China
[email protected]

Prof. Zhenbo Wei, Zhejiang University, Hangzhou, China
[email protected]

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Better human assessment via intelligent sensory technology: from food processing to food quality

Electronic sensing in food refers to the application of intelligent sensory technology to analyze and detect the physical, chemical, and biological characteristics of food through components such as sensors, processing units, and algorithms, so as to evaluate the quality, safety, and nutrition of food and other technologies. Intelligent sensory technology mainly includes the application of smell, taste, vision, temperature, pressure, chemical, and biological sensors. Specifically, intelligent sensory analysis equipment, such as machine vision systems, electronic noses, electronic tongues, and texture profile analysis, has been developed. With the rapid development and establishment of new materials, electronic sensing technology, and pattern recognition techniques, intelligent sensory technology has already been able to replace human sensory assessment to a certain extent, as well as been applied in scientific research and food industry.

In comparison with human sensory assessment, which requires well-trained panelists, electronic sensing offers distinct advantages in obtaining stable, fast, and objective data, especially for samples that are difficult to evaluate or harmful. Electronic sensing technology can play a role in the process of food production, processing, storage, and testing, detecting characteristics of food such as color, texture, temperature, and microbes. Therefore, it can help food manufacturers improve product quality and production efficiency, while also ensuring food safety and reliability. In addition, smart sensory technology can also be utilized for food identification and classification, such as categorizing different foods or comparing and evaluating them with other foods.

For this article collection, the goal is to solicit the submission of any articles to understand the theory, development, and application of electronic sensing techniques. Articles should be of interest to the general food science and food engineering communities in both industry and academia. This article collection will focus on the application of electronic sensing, including but not limited to:

  • Food aroma and taste analysis
  • Food processing monitoring systems
  • Food freshness evaluation
  • Product stability and shelf-life evaluation
  • Product distinguishing
  • Quality control of food
  • Flavor profile analysis
  • Off-odor or off-taste analysis

We welcome the following types of articles:

  • Original research articles
  • Narrative reviews
  • Book reviews

Please contact Xiunan Kong at [email protected] with any queries regarding this Article Collection.


Dr. Shiyi Tian is a professor and vice dean at the School of Food Science and Biotechnology of Zhejiang Gongshang University in China. His long-standing research focus is on food sensory science and technology, including the development and application of new sensory assessment methodology and intelligent sensory equipment. His laboratory has developed a set of electronic tongues and electronic noses, which have been widely applied in well-known enterprises and research institutions.

Dr. Jiyong Shi is a professor at Jiangsu University in China, focusing on non-destructive testing technology and intelligent equipment for agricultural products and food. He has published over 70 peer-reviewed journal articles and contributed to 2 books and holds more than 30 issued patents (8 of which are PCT-granted).

Dr. Zhenbo Wei is a professor at the College of Biosystems Engineering and Food Science at Zhejiang University, China. His research focuses on developing and applying intelligent flavor sensing systems for food production based on flavor properties. Dr. Wei is a member of the Perception Analysis Standardization Committee. He has been supported by 3 items from the Chinese National Foundation of Nature and Science and has published 30 articles in journals.

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All manuscripts submitted to this Article Collection will undergo desk assessment and peer-review as part of our standard editorial process. Guest Advisors for this collection will not be involved in peer-reviewing manuscripts unless they are an existing member of the Editorial Board. Please review the journal Aims and Scope and author submission instructions prior to submitting a manuscript.