Sensory and consumer research in food product design and development
Sensory and Consumer Research in Food Product Design and Development, Second Edition provides both theory and case histories illustrating the types of issues faced by food professionals, the nature of the thinking and the way problems can be solved in a practical format
| Main Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Ames, Iowa :
Blackwell Publishing ,
c2012
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| Edition: | 2nd ed |
| Series: | Institute of food technologists series
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| Subjects: |
Table of Contents:
- 1. Emerging corporate knowledge needs: how and where does sensory fit?
- 2. Making use of existing knowledge and increasing its business value-the forgotten productivity tool
- 3. Understanding consumers' and customers' needs-the growth engine
- 4. Innovation's friend: integrated market and sensory input for food product design and development
- 5. A process to bring consumer mind-sets into a corporation
- 6. Developing relevant concepts
- 7. High-level product assessments
- 8. So what can sensory do for me (or for my company)?
- 9. What types of tests do sensory researchers do to measure sensory response to the product? and ... why do they do them?
- 10. What can sensory researchers do to characterize products? and ... how does one select the best method?
- 11. So what are the practical considerations in actually running a test? what do I need to know? what does the rest of the company need to know?
- 12. Evolving sensory research
- 13. Addressable Minds TM and directed innovation: new vistas for the sensory community