Description
Book SynopsisSensory 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.
Trade Review“This book is aimed at professionals in all sectors of the food and beverage industry and is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.” (South African Food Science and Technology, 1 August 2012)
Table of ContentsPreface ix
Author biographies xi
Acknowledgments xv
1 Emerging corporate knowledge needs: how and where does sensory fit? 1
2 Making use of existing knowledge and increasing its business value—the forgotten productivity tool 17
3 Understanding consumers’ and customers’ needs—the growth engine 41
4 Innovation's friend: integrated market and sensory input for food product design and development 83
5 A process to bring consumer mind-sets into a corporation 115
6 Developing relevant concepts 135
7 High-level product assessments 167
8 So what can sensory do for me (or for my company)? 207
9 What types of tests do sensory researchers do to measure sensory response to the product? and . . . why do they do them? 229
10 What can sensory researchers do to characterize products? and . . . how does one select the best method? 283
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? 321
12 Evolving sensory research 365
13 Addressable MindsTM and directed innovation: new vistas for the sensory community 381
Index 409
