A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry

by Maurice O'Sullivan

Overview

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner.

The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages.

The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market.

Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products.

Product Details

ISBN-13:	9780081003527
Publisher:	Elsevier Science
Publication date:	09/20/2016
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Pages:	370
Product dimensions:	6.00(w) x 9.00(h) x (d)

About the Author

Maurice O’Sullivan has engineered the physical layer of optical transmission for more than 30 years, at first in the optical cable business, developing factory-tailored metrology for optical fiber, but, mainly, in the optical transmission business developing, modeling and verifying physical layer designs and performance of Nortel's (now Ciena’s) line and highest rate transmission product including the first commercial 10 Gb/s system, several commercial terrestrial line systems, the first commercial DSP assisted electric field modulation transceiver with complete electronic compensation for optical dispersion and the first commercial coherent 40Gb/s and 100Gb/s transceivers. Now with Ciena, Maurice is engaged in the design of successive generations of flexible high capacity multi-rate coherent transceivers including 50G/100G/200G, 100G/…/400G, and 200G/…/800G products. Maurice is a Ciena Fellow with more than 45 patents and holds a Ph.D. in physics (high resolution spectroscopy) from the University of Toronto.

Table of Contents

Part I. Sensory Methods
1. Difference Methods
2. Descriptive Methods
3. Sensory Affective (Hedonic) Testing
4. Rapid Sensory Profiling Methods
5. Multivariate Data Analysis for Product Development and Optimisation

Part II. Product Quality, Development and Optimisation
6. Shelf Life and Sensory Quality of Foods and Beverages
7. Packaging Technologies for Maintaining Sensory Quality
8. Instrumental Assessment of the Sensory Quality of Food and Beverage Products
9. Nutritionally Optimised Low Fat Foods
10. Sensory and Consumer-Led Innovative Product Development – From Inception to the Shelf (Current and Future Methodologies)

Part III. Case Studies: Sensory and Consumer DrivenNPD in Action
11. Sensory Properties Affecting Meat and Poultry Quality
12. Sensory Properties of Dairy Products
13. Sensory Properties of Beverage Products (Alcoholic and Nonalcoholic)
14. Sensory Properties of Bakery and Confectionary Products

What People are Saying About This

From the Publisher

Complete with case studies, this practical guide examines new product development by investigating the use of sensory methods in the process of optimizing food and beverage products