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Sensory and Consumer Research in Food Product Design and Development
Author: Howard R. Moskowitz
Publisher: John Wiley & Sons
Published: 2012-01-24
Total Pages: 441
ISBN-13: 111994595X
DOWNLOAD EBOOK →During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by business leaders from both the research development and business development perspective. This popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide another perspective on commonly encountered problems and their practical solutions. This book is aimed at professionals in all sectors of the food and beverage industry. Sensory and Consumer Research in Food Product Design and Development is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.
Cognitive Strategies and Sequence Effects for Selected Similarity-discrimination Methods
Sensory Difference Tests
Handbook of Food Analysis
Author: Leo M.L. Nollet
Publisher: CRC Press
Published: 2004-06-01
Total Pages: 892
ISBN-13: 1482276453
DOWNLOAD EBOOK →This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutri
Perceptual Aspects Of Sound Scattering In Concert Halls
Author: Renzo Vitale
Publisher: Logos Verlag Berlin GmbH
Published: 2015-06-16
Total Pages: 148
ISBN-13: 3832539921
DOWNLOAD EBOOK →This work aims to expand the understanding of sound scattering in architectural spaces as well as the comprehension of its influence on the auditory perception in concert halls. The notion of scattering coefficient, which numerically represents the physical phenomenon of sound scattering, constitutes the main paradigm for the entire work. In a first part, the scattering coefficient is introduced in its meaning and implications. New empirical data of scattering objects have been determined and a revised scale model of a reverberation chamber for avoiding measurement accuracies is presented. A case study of classroom acoustics proves the benefit of experimental data on the accuracy of acoustic computer simulations. Furthermore, the implementation of scattering coefficient in different room acoustic computer software is shown by using a concert hall as a case study. In a second part, the relationship between scattering coefficient and auditory perception is explored. Binaural impulse responses have been determined for different scenarios, such as two virtual enclosed spaces and one real concert hall, and convolved with music samples to be used in listening tests. Results from listening tests show how changes in scattering coefficient of diffusing surfaces affect the perception of music among the audience in concert halls.
Quantitative Sensory Analysis
Author: Harry T. Lawless
Publisher: John Wiley & Sons
Published: 2013-07-12
Total Pages: 460
ISBN-13: 1118684796
DOWNLOAD EBOOK →Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Quantitative Sensory Analysis is an in-depth and unique treatment of the quantitative basis of sensory testing, enabling scientists in the food, cosmetics and personal care product industries to gain objective insights into consumer preference data – vital for informed new product development. Written by a globally-recognised learer in the field, this book is suitable for industrial sensory evaluation practitioners, sensory scientists, advanced undergraduate and graduate students in sensory evaluation and sensometricians.
Discrimination Testing in Sensory Science
Author: Lauren Rogers
Publisher: Woodhead Publishing
Published: 2017-09-29
Total Pages: 518
ISBN-13: 0081011164
DOWNLOAD EBOOK →Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science. The book covers all aspects of difference testing: the history and origin of different methods, the practicalities of setting up a difference test, replications, the statistics behind each test, dealing with the analysis, action standards, and the statistical analysis of results with R. The book is written by sensory science experts from both academia and industry, and edited by an independent sensory scientist with over twenty years of experience in planning, running and analyzing discrimination tests. This is an essential text for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control. Contains practical guidance on the performance and analysis of discrimination testing in sensory and consumer science for both food and non-food products Includes the latest developments in difference testing, including both new methods and state-of-the-art approaches Features extensive coverage of analysis with a variety of software systems Provides essential insight for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control
Consumer-Led Food Product Development
Author: Hal MacFie
Publisher: Elsevier
Published: 2007-06-30
Total Pages: 632
ISBN-13: 1845693388
DOWNLOAD EBOOK →Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area. Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers’ food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods. Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. Introduces the factors affecting consumer food choice Explores issues such as sensory perception, culture and ethics Analyses methods to understand food related attitudes
Sensory Evaluation of Food
Author: Harry T. Lawless
Publisher: Springer Science & Business Media
Published: 2010-09-27
Total Pages: 603
ISBN-13: 1441964886
DOWNLOAD EBOOK →The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.
