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082 0  664/.07 
100 1  Moskowitz, Howard R 
245 10 Sensory and Consumer Research in Food Product Design and 
250    2nd ed 
264  1 Hoboken :|bJohn Wiley & Sons, Incorporated,|c2012 
264  4 |c©2012 
300    1 online resource (442 pages) 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
490 1  Institute of Food Technologists Ser 
505 0  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 
520    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 
588    Description based on publisher supplied metadata and other
590    Electronic reproduction. Ann Arbor, Michigan : ProQuest 
       Ebook Central, 2020. Available via World Wide Web. Access 
       may be limited to ProQuest Ebook Central affiliated 
650  0 Food -- Sensory evaluation.;Commercial products -- Testing
655  4 Electronic books 
700 1  Resurreccion, Anna V. A 
700 1  Beckley, Jacqueline H 
776 08 |iPrint version:|aMoskowitz, Howard R.|tSensory and 
       Consumer Research in Food Product Design and Development
       |dHoboken : John Wiley & Sons, Incorporated,c2012
830  0 Institute of Food Technologists Ser 
856 40 |uhttps://ebookcentral.proquest.com/lib/sinciatw/
       detail.action?docID=859300|zClick to View