Food aversions manifest themselves as strong distastes and dislikes of certain types of food, which go along with feelings of awkwardness towards certain characteristics of that food. Food aversions refer mainly to what foods taste or smell like as well as their texture. Thus, target food is usually being avoided strongly. In addition, disgust sensibility and so-called ?magical beliefs? concerning the properties of a certain type of food are central. Thus far, evidence has shown that certain psychological disorders are frequently accompanied by food-related disgust and that food aversions are related to different personality traits as well. Accordingly, it should be obvious that a tool to measure the trait of food aversions would be useful to research in the field of personality traits and psychiatric disorders alike.Therefore, the intention of the following study was to develop a Questionnaire to Measure Food Aversions, as no similar study has been conducted in German so far. A total of 52 items was created covering different aspects of eating habits. In the course of the pilot survey the items were tested with a total of 179 subjects for the purpose of eliminating those items which did not meet the statistical standards required. Afterwards, both the temporary questionnaire and a number of additional inventories were tested with a total of 831 subjects. The data obtained was evaluated in a factor analysis.The final version of the Questionnaire to Measure Food Aversions (FEN) consists of two scales: Nahrungsaversion and Nahrungsneophobie, and 15 food-related items in total. Scale Nahrungsaversion has a reliability of ?=.719 and Scale Nahrungsneophobie has a reliability of ?=.817. These reliabilities can be stated as satisfying. For future research it might be desirable to include some new items, so food aversions can be investigated in a more extensive way.