| Edition |
2nd ed |
| Descript |
1 online resource (442 pages) |
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text txt rdacontent |
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computer c rdamedia |
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online resource cr rdacarrier |
| Series |
Institute of Food Technologists Ser |
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Institute of Food Technologists Ser
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| Note |
Intro -- Sensory and Consumer Research in Food Product Design and Development -- Contents -- Preface -- Author biographies -- Acknowledgments -- 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 MindsTM and directed innovation: new vistas for the sensory community -- Index |
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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 |
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Description based on publisher supplied metadata and other sources |
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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries |
| Link |
Print version: Moskowitz, Howard R. Sensory and Consumer Research in Food Product Design and Development
Hoboken : John Wiley & Sons, Incorporated,c2012 9780813813660
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| Subject |
Food -- Sensory evaluation.;Commercial products -- Testing
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Electronic books
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| Alt Author |
Resurreccion, Anna V. A
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Beckley, Jacqueline H
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