Sensory and Consumer Research in Food Product Design and Development / Edition 1

Sensory and Consumer Research in Food Product Design and Development / Edition 1

by Howard R. Moskowitz, Jacqueline H. Beckley, Anna V. A. Resurreccion
     
 

ISBN-10: 0813816327

ISBN-13: 9780813816326

Pub. Date: 07/31/2006

Publisher: Wiley

The food and beverage industries today face an intensely competitive business environment. To the degree that the product developer and marketer – as well as general business manager – can more fully understand the consumer and target development and marketing efforts, their business will be more successful.

Sensory and Consumer Research in Food

Overview

The food and beverage industries today face an intensely competitive business environment. To the degree that the product developer and marketer – as well as general business manager – can more fully understand the consumer and target development and marketing efforts, their business will be more successful.

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 sensory analysts, product developers, and market researchers in the food and beverage arena. The book’s unique perspective stems from the author team of Moskowitz, Beckley, and Resurreccion, three leading practitioners in the field, who each combines an academic and business acumen. The beginning reader 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 yet another perspective on commonly encountered problems and their practical solutions.

Aimed toward all aspects of the food and beverage industry, Sensory and Consumer Research in Food Product Design and Development is especially important for those professionals involved in the early stages of product development, where business opportunity is often the greatest.

Product Details

ISBN-13:
9780813816326
Publisher:
Wiley
Publication date:
07/31/2006
Series:
Institute of Food Technologists Series, #20
Pages:
368
Product dimensions:
10.00(w) x 7.00(h) x 0.88(d)

Table of Contents

Preface ix

1 Emerging Corporate Knowledge Needs: How and Where Does Sensory Fit? 3

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 37

4 Innovation’s Friend: Integrated Market and Sensory Input for Food Product Design and Development 69

5 A Process to Bring Consumer Mind-Sets into a Corporation 97

6 Developing Relevant Product Concepts 115

7 High-Level Product Assessment 159

8 So What Can Sensory Do for Me (or for My Company)? 199

9 What Types of Tests Do Sensory Researchers Do? And . . . Why Do They Do Them? 219

10 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? 295

11 Evolving Sensory Research 325

Index 341

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >