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“Personalised Nutrition” represents any initiative that attempts to provide tailor-made healthy eating advice based on the nutritional needs of each individual, as these are dictated by the individual’s behaviour, phenotype and/or genotype, and their interactions. This Special Issue of Nutrients is dedicated to the development, implementation and assessment of the effectiveness of evidence-based “Personalised Nutrition” strategies. In this regard, a selection of reviews and original research manuscripts will bring together the latest evidence on how lifestyle habits, physiology, nutraceuticals, gut microbiome and genetics can be integrated into nutritional solutions, specific to the needs of each individual, for maintaining health and preventing diseases.

n/a --- gene-based --- taste --- postprandial leptin --- children --- personalised --- obesity --- macronutrient composition --- gastrointestinal symptoms --- postprandial adiponectin --- formula diet --- avoidance diet --- weight loss --- weight --- omega-3 fatty acids --- microbiome --- genotype --- nutrition --- direct-to-consumer test --- intervention --- clinical nutrition --- postprandial total ghrelin --- dietary intervention --- microbiota --- low-carbohydrate diet --- insulin --- FADS polymorphism --- adults --- genetics --- diet --- healthcare professionals --- HbA1c --- PROX1 gene --- phenotype --- high-fat meal --- glucose --- personalised nutrition --- irritable bowel syndrome --- dietary recommendation --- postprandial metabolic fingerprinting --- type 2 diabetes mellitus risk --- high-carbohydrate meal --- health --- ultra-high performance liquid chromatography --- food allergy --- normo-carbohydrate meal --- nutrimetabolomics --- type 2 diabetes --- nutrigenetics --- gene–diet interaction --- personalized nutrition --- gene-diet interaction

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Sensory analysis and consumer research are relevant tools in innovation andnew product development, from design to commercialization. This Special Issuehas collected 13 valuable scientific contributions, including 1 review, 12 originalresearch articles and an editorial. The SI provides an interesting outlookand better understanding of sensorial analysis with the different techniques andconsumer research on new product development. Important practical applicationshave been reported on the development of different novel, functional andenhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecularproducts, etc.), which helps increase knowledge in this field. This SI isvery useful for both present and future uses for the different players involved inthis kind of product development (industry, companies, researchers, scientists,marketing, merchandising, consumers, etc.).

Technology: general issues --- maize-based stiff porridge --- enrichment --- hydrothermally treated soybeans --- acceptability --- new product development --- consumer research --- sensory profiling --- meat products --- ethanol extracts of spices --- stevia --- steviol glycosides --- rebaudiosides --- Reb A --- Reb D --- Reb M --- aftertaste --- CATA --- PROP --- consumer --- preference --- food acceptability --- knowledge management --- quality --- entomophagy --- edible insect --- novel food --- check-all-that-apply method --- oat biscuit --- functional food --- yoghurt --- tea --- oolong tea --- sensory quality --- texture properties --- food design --- sensory profile --- consumer test --- meat product --- consumers --- flexitarianism --- corpus linguistics --- online product reviews --- fish valorization --- unexploited --- low commercial value --- hedonic tests --- sustainability --- product reformulation --- molecular and Note by Note products --- classical dishes --- emotions --- sensory analysis --- food quality --- sensory attributes --- new meat product development --- healthier meat products --- Quantitative Descriptive Analysis (QDA) --- Check All That Apply (CATA) --- Napping --- Flash Profile --- Temporal Dominance of Sensations (TDS) --- sensory evaluation --- sensory analytical test --- affective test --- food industry --- Regional Innovation Scheme (RIS) --- new product development (NPD) --- texture --- snacks --- ideation --- white space --- marketplace --- sensory properties --- healthier products --- food quality and safety --- quantitative descriptive analysis (QDA) --- check-all-that-apply (CATA) --- napping --- flash profile (FP) --- temporal dominance of sensations (TDS) --- maize-based stiff porridge --- enrichment --- hydrothermally treated soybeans --- acceptability --- new product development --- consumer research --- sensory profiling --- meat products --- ethanol extracts of spices --- stevia --- steviol glycosides --- rebaudiosides --- Reb A --- Reb D --- Reb M --- aftertaste --- CATA --- PROP --- consumer --- preference --- food acceptability --- knowledge management --- quality --- entomophagy --- edible insect --- novel food --- check-all-that-apply method --- oat biscuit --- functional food --- yoghurt --- tea --- oolong tea --- sensory quality --- texture properties --- food design --- sensory profile --- consumer test --- meat product --- consumers --- flexitarianism --- corpus linguistics --- online product reviews --- fish valorization --- unexploited --- low commercial value --- hedonic tests --- sustainability --- product reformulation --- molecular and Note by Note products --- classical dishes --- emotions --- sensory analysis --- food quality --- sensory attributes --- new meat product development --- healthier meat products --- Quantitative Descriptive Analysis (QDA) --- Check All That Apply (CATA) --- Napping --- Flash Profile --- Temporal Dominance of Sensations (TDS) --- sensory evaluation --- sensory analytical test --- affective test --- food industry --- Regional Innovation Scheme (RIS) --- new product development (NPD) --- texture --- snacks --- ideation --- white space --- marketplace --- sensory properties --- healthier products --- food quality and safety --- quantitative descriptive analysis (QDA) --- check-all-that-apply (CATA) --- napping --- flash profile (FP) --- temporal dominance of sensations (TDS)

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Sensory analysis and consumer research are relevant tools in innovation andnew product development, from design to commercialization. This Special Issuehas collected 13 valuable scientific contributions, including 1 review, 12 originalresearch articles and an editorial. The SI provides an interesting outlookand better understanding of sensorial analysis with the different techniques andconsumer research on new product development. Important practical applicationshave been reported on the development of different novel, functional andenhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecularproducts, etc.), which helps increase knowledge in this field. This SI isvery useful for both present and future uses for the different players involved inthis kind of product development (industry, companies, researchers, scientists,marketing, merchandising, consumers, etc.).

maize-based stiff porridge --- enrichment --- hydrothermally treated soybeans --- acceptability --- new product development --- consumer research --- sensory profiling --- meat products --- ethanol extracts of spices --- stevia --- steviol glycosides --- rebaudiosides --- Reb A --- Reb D --- Reb M --- aftertaste --- CATA --- PROP --- consumer --- preference --- food acceptability --- knowledge management --- quality --- entomophagy --- edible insect --- novel food --- check-all-that-apply method --- oat biscuit --- functional food --- yoghurt --- tea --- oolong tea --- sensory quality --- texture properties --- food design --- sensory profile --- consumer test --- meat product --- consumers --- flexitarianism --- corpus linguistics --- online product reviews --- fish valorization --- unexploited --- low commercial value --- hedonic tests --- sustainability --- product reformulation --- molecular and Note by Note products --- classical dishes --- emotions --- sensory analysis --- food quality --- sensory attributes --- new meat product development --- healthier meat products --- Quantitative Descriptive Analysis (QDA) --- Check All That Apply (CATA) --- Napping --- Flash Profile --- Temporal Dominance of Sensations (TDS) --- sensory evaluation --- sensory analytical test --- affective test --- food industry --- Regional Innovation Scheme (RIS) --- new product development (NPD) --- texture --- snacks --- ideation --- white space --- marketplace --- sensory properties --- healthier products --- food quality and safety --- quantitative descriptive analysis (QDA) --- check-all-that-apply (CATA) --- napping --- flash profile (FP) --- temporal dominance of sensations (TDS)