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

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Overview

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.
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Editorial Reviews

From the Publisher
“This book is aimed at professionals in all sectors of the food and beverage industry and is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.” (South African Food Science and Technology, 1 August 2012)
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Product Details

  • ISBN-13: 9780813816326
  • Publisher: Wiley
  • Publication date: 7/31/2006
  • Series: Institute of Food Technologists Series , #20
  • Edition number: 1
  • Pages: 368
  • Product dimensions: 10.00 (w) x 7.00 (h) x 0.88 (d)

Meet the Author

Howard R. Moskowitz, Ph.D., is president and CEO of Moskowitz Jacobs Inc., White Plains, NY, a firm he founded in 1981. Moskowitz is a well-known experimental psychologist in the field of psychophysics (the study of perception and its relation to physical stimuli) and an inventor of world-class market research technology. Among his important contributions to market research is his 1975 introduction of psychophysical scaling and product optimization for consumer product development. A member of the Institute of Food Technologists and numerous other professional societies, he has written/edited 16 books, published well over 300 articles, and serves on the editorial board of major journals. With colleague E.P. Koster, Moskowitz co-founded the journal Chemical Senses and Flavor, now called Chemical Senses, the leading journal in the field.

Jacqueline H. Beckley, M.B.A., is the founder of The Understanding & Insight Group, LLC, Denville, NJ, an innovative business development and strategy firm working with both large and small companies to integrate traditional approaches with new concepts and tools for business growth. Previously, Beckley held positions within industry and consulting, including director of consumer perception at Nabisco, Inc., group manager of sensory research and R&D for the Quaker Oats Company, and research scientist for Amoco Chemical Company.

Anna V.A. Resurreccion, Ph.D., is a professor of food science and technology at the University of Georgia. She has published 128 refereed journal articles reporting her research on sensory evaluation, consumer acceptance, and food quality evaluation. Resurreccion is a fellow of the Institute of Food Technologists and serves on editorial boards for the Journal of Sensory Studies and major journals. Previously, she was associate scientific editor for the Journal of Food Science and chair of the Product Development Division of the Institute of Food Technologists.

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Table of Contents

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
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