Sensory Analysis And Consumer Research In New Product Development
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Sensory And Consumer Research In Food Product Design And Development
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Author : Howard R. Moskowitz
language : en
Publisher: John Wiley & Sons
Release Date : 2012-04-03
Sensory And Consumer Research In Food Product Design And Development written by Howard R. Moskowitz and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-03 with Technology & Engineering categories.
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.
Sensory Analysis And Consumer Research In New Product Development
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Author : Dr Claudia Ruiz-Capillas
language : en
Publisher:
Release Date : 2021-10-28
Sensory Analysis And Consumer Research In New Product Development written by Dr Claudia Ruiz-Capillas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-28 with categories.
Sensory analysis and consumer research are relevant tools in innovation and new product development, from design to commercialization. This Special Issue has collected 13 valuable scientific contributions, including 1 review, 12 original research articles and an editorial. The SI provides an interesting outlook and better understanding of sensorial analysis with the different techniques and consumer research on new product development. Important practical applications have been reported on the development of different novel, functional and enhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecular products, etc.), which helps increase knowledge in this field. This SI is very useful for both present and future uses for the different players involved in this kind of product development (industry, companies, researchers, scientists, marketing, merchandising, consumers, etc.).
Guidelines For Sensory Analysis In Food Product Development And Quality Control
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Author : Roland P. Carpenter
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Guidelines For Sensory Analysis In Food Product Development And Quality Control written by Roland P. Carpenter and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli cated, objective, unbiased sensory assessment, which can be applied rou tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not always been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development, and marketing and a fear that the discipline is "too scientific" to be practical. To some extent, sensory scien tists have perpetuated this fear by failing to recognize the industrial con straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance.
Consumer Sensory Testing For Product Development
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Author : Anna V.A. Resurreccion
language : en
Publisher: Springer
Release Date : 1998-06-30
Consumer Sensory Testing For Product Development written by Anna V.A. Resurreccion and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-06-30 with Technology & Engineering categories.
This book provides comprehensive information on all aspects of consumer affective testing, including principles, application and implementation of consumer affective tests, data collection, statistical analysis, and interpretation of results. New approaches not previously covered in the literature include: 1) methodologies for testing of young children and the elderly and issues related to testing with individuals in these age groups, 2) an in-depth discussion of the development and maintenance of a consumer database, 3) qualitative consumer research methods, 4) simulated supermarket setting tests, and 5) use of mobile laboratory in consumer tests.
Rapid Sensory Profiling Techniques
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Author : Julien Delarue
language : en
Publisher: Woodhead Publishing
Release Date : 2022-12-01
Rapid Sensory Profiling Techniques written by Julien Delarue and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-12-01 with Technology & Engineering categories.
Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research, Second Edition presents the latest findings and recommendations on the proper choice and use of rapid product profiling methods. Each chapter is written by a key opinion leader on a specific method with discussions on theory, pros, cons and the application of each method that is demonstrated through a case study. This valuable resource educates and empowers those working in research and development on how to meet shorter product turnaround times at lower cost and with no compromise on quality.This book is not just needed by the scientific community, it is an essential must have in an industry challenged by a "speed to market" mantra. Includes overviews of method principles, pros and cons, and real case studies showing how to set-up, execute, analyze and present findings to stakeholders Provides readers with a set of tools that are more rapid, more agile, and more cost efficient when compared to more traditional methods Educates and empowers those working in research and development on how to meet shorter product turnaround times
Guidelines For Sensory Analysis In Food Product Development And Quality Control
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Author : David H. Lyon
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Guidelines For Sensory Analysis In Food Product Development And Quality Control written by David H. Lyon and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.
Consumer And Sensory Evaluation Techniques
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Author : Cecilia Y. Saint-Denis
language : en
Publisher: John Wiley & Sons
Release Date : 2018-02-05
Consumer And Sensory Evaluation Techniques written by Cecilia Y. Saint-Denis and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-05 with Technology & Engineering categories.
Practical reference on the latest sensory and consumer evaluation techniques available to professionals and academics working in food and consumer goods product development and marketing This unique manual describes how to implement specific sensory and consumer methods based on context and objective. Presented in a direct and straightforward language that will speak to the industry professionals and academics who are on the ground attempting to solve technical questions, it reviews, step by step, the various stages of a product evaluation. Included are practical examples from many industries that practitioners can relate to. The book also shows how to build a sustainable short-, medium-, and long-term product evaluation strategy, and guides readers on how to create customized methods, or even completely new approaches. Consumer and Sensory Evaluation Techniques speaks to management and decision-makers within organizations and addresses the main questions (eg: "How much will it cost?" and "How quickly can it be achieved?") that are faced when developing and testing new products before a launch. Chapters cover: the pillars of good consumer and sensory studies; sensory profile of a product: mapping internal sensory properties; the foundations of consumer evaluation; study plans and strategy—sustainable short, mid and long-term vision; real-life anticipation with market factors: concept, price, brand, market channel; and internal studies versus sub-contracting. Uses examples from multiple sectors to show how to build a sustainable product evaluation strategy Analyses the critical milestones to follow and the pitfalls to avoid Supports the decision-making process while developing fast yet robust test strategies that will increase the likelihood of a product's success Consumer and Sensory Evaluation Techniques is the perfect resource for students, faculty and professionals working in product development, including formulators and marketers.
Consumer Based New Product Development For The Food Industry
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Author : Sebastiano Porretta
language : en
Publisher: Royal Society of Chemistry
Release Date : 2021-04-07
Consumer Based New Product Development For The Food Industry written by Sebastiano Porretta and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-07 with Science categories.
This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.
A Handbook For Sensory And Consumer Driven New Product Development
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Author : Maurice O'Sullivan
language : en
Publisher: Woodhead Publishing
Release Date : 2016-09-16
A Handbook For Sensory And Consumer Driven New Product Development written by Maurice O'Sullivan and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-16 with Technology & Engineering categories.
A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development—two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization
Sensory Evaluation Practices
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Author : Herbert Stone
language : en
Publisher: Academic Press
Release Date : 2012-12-02
Sensory Evaluation Practices written by Herbert Stone and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results. The authors have been in the sensory management consulting business for more than 20 years and bring their expertise to the enthusiastic and comprehensive revision of this invaluable book. Sensory evaluation of a product is the measurement of what is perceived about that product—not only in terms of its efficacy, but also by the more subtle influences of sight, smell, taste, touch, and where applicable, sound. A key benefit from this exciting and quantitative science is cost reduction in product reformulation due to the ability to evaluate a product's consumer acceptance in the marketplace. Reveals changes in the field, particularly in the business view of sensory evaluation as a product information source Clarifies the relationships between product specialists/experts and sensory panels, between sensory and market research , and between study of perception and sensory evaluation of products Includes discussion of test requests and their "hidden agenda" product selection, and the relative merits of testing products from different (laboratory, pilot plant, production) sources Introduces two new methods of quantitative descriptive analysis and an investigation of the merits of product specific versus global panels Discusses affective testing and the advantages of various methods including testing with children, the interaction between sensory and market research, the use of employees versus non-employees, and the effect of the number of judgments on product decisions