Sensory Analysis And Consumer Research In New Product Development
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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.).
Sensory Analysis And Consumer Research In New Product Development
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Author : Claudia Ruiz-Capillas
language : en
Publisher:
Release Date : 2021
Sensory Analysis And Consumer Research In New Product Development written by 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 with categories.
Sensory analysis and consumer research are relevant tools in innovation andnew product development, from design to commercialization. This Special Issuehas collected 13 valuable scientific contributions, including 1 review, 12 originalresearch articles and an editorial. The SI provides an interesting outlookand better understanding of sensorial analysis with the different techniques andconsumer research on new product development. Important practical applicationshave been reported on the development of different novel, functional andenhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecularproducts, etc.), which helps increase knowledge in this field. This SI isvery useful for both present and future uses for the different players involved inthis kind of product development (industry, companies, researchers, scientists,marketing, merchandising, consumers, etc.).
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 : 2021-04-06
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 2021-04-06 with Technology & Engineering categories.
In food product development, as in all new product development, time is money. 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. Innovative development starts with the consumers and makes use of new disrupting technologies to describe the process. Combining research from experienced and international top quality contributors, it defines the more nuanced development solutions that are becoming available. Coverage includes the use of artificial intelligence, big data and other new technologies that add to the new product development (NPD) process and help to create successful products with shorter lead times. It includes case studies from around the world that consider aspects of consumer behaviour as well as consumer responses to market research. Aimed at all those involved in new product development, e.g. marketing personnel, food engineers and manufacturers as well as food scientists, this book will provide a fascinating insight into this exciting area of research.
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.
Sensory Evaluation Practices
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Author : Herbert Stone
language : en
Publisher: Academic Press
Release Date : 2004-05-05
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 2004-05-05 with Cooking categories.
This book will provide useful information for consumer products and food industry personnel involved in the production and marketing of foods, beverages, cosmetics, paper products, and fragrances.
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 For The Development Of Meat Products
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Author : José Manuel Lorenzo
language : en
Publisher: Woodhead Publishing
Release Date : 2022-01-25
Sensory Analysis For The Development Of Meat Products written by José Manuel Lorenzo and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-01-25 with Technology & Engineering categories.
Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed. - Discusses the use of sensory analysis as a tool for the development of meat products - Explores characterization, quality, processing, new ingredients, shelf life, consumer studies, and the health aspects of meat products, with a special focus on sensory attributes - Contains case studies that highlight sensory approaches and methods in the context of meat products
Descriptive Analysis In Sensory Evaluation
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Author : Sarah E. Kemp
language : en
Publisher: John Wiley & Sons
Release Date : 2018-03-19
Descriptive Analysis In Sensory Evaluation written by Sarah E. Kemp 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 2018-03-19 with Technology & Engineering categories.
A comprehensive review of the techniques and applications of descriptive analysis 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 ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.
Concept Research In Food Product Design And Development
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Author : Howard R. Moskowitz
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
Concept 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 2008-02-28 with Technology & Engineering categories.
Concepts are critical for the development and marketing of products and services. They constitute the blueprint for these products and services, albeit at the level of consumers rather than at the technical level. A good product concept can help make the product a success by guiding developers and advertising in the right direction. Yet, there is a dearth of both practical and scientific information about how to create and evaluate concepts. There has been little or no focus on establishing knowledge bases for concepts. Concept development is too often relegated to the so-called “fuzzy front end.” Concept Research in Food Product Design and Development remedies this inattention to product concepts by providing a unique treatment of concepts for the business professional as well as for research scientists. The book begins with simple principles of concepts, moves forward to methods for testing concepts, and then on to more substantive areas such as establishing validity, testing internationally and with children, creating databases, and selling in new methods for concept testing. The book combines a “how to” business book with a detailed treatment of the different facets of concept research. As such, the book represents a unique contribution to business applications in food, and consumer research methods. The book is positioned specifically for foods, to maintain a focus on a coherent set of topics. Concept Research in Food Product Design and Development appeals to a wide variety of audiences: R&D, marketing, sensory analysts, and universities alike. Corporate R&D professionals will learn how to create strong concepts. Marketers will recognize how concepts are at the heart of their business. Sensory analysts will find the book a natural extension of their interest in product features. University students will understand how concept research is a critical part of the “consumer-connection.” Concept Research in Food Product Design and Development is the definitive, innovative text in describing how to create, analyze, and capitalize upon new product concepts.
Accelerating New Food Product Design And Development
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Author : Jacqueline H. Beckley
language : en
Publisher: John Wiley & Sons
Release Date : 2017-10-23
Accelerating New Food Product Design And Development written by Jacqueline H. Beckley 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 2017-10-23 with Technology & Engineering categories.
Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development. Accelerating New Food Product Design and Development, Second Edition features five brand new chapters covering all the changes that have occurred within the last decade: A Flavor Supplier Perspective, An Ingredient Supplier Perspective, Applying Processes that Accelerate New Product Development, Looking at How the University Prepares Someone for a Career in Food, and Innovative Packaging and Its Impact on Accelerated Product Development. Offers new perspectives on what really goes on during the development process Includes updated chapters fully describing the changes that have occurred in the food industry, both from a developer’s point of view as well as the consumer requirements Features a completely rewritten chapter covering the importance of packaging which is enhanced through 3D printing All of this against the impact on speed to market Filled with unique viewpoints of the business from those who really know and a plethora of new information, Accelerating New Food Product Design and Development, Second Edition will be of great interest to all professionals engaged in new food product design and development.