Gebundenes Buch

Sensory Evaluation Practices

Beschreibung

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project.

Autor

Herbert Stone, Ph.D. is Senior Advisor & Co-Founder of Tragon Corporation where he served as President from 1974-2008. A former Director of Stanford Research Institute's (SRI) Food & Agricultural Sciences Department, Dr. Stone was President of the Institute of Food Technologists (IFT) from 2004-2005. With a Ph.D. from U.C. Davis, he has lectured worldwide, is the author of over 150 publications, and holds six patents. Dr. Stone founded Tragon® in 1974 with Joel L. Sidel. Dr. Stone serves as the Scientific Editor for the Sensory and Quality Section of the Journal of Food Science. He also serves on the Univ. of Massachusetts and UC Davis advisory boards and also serves as Adjunct Professor, Fuzhou University and Visiting Professor, Southern Yangtze University. He chairs the Sensory Science Scholarship Fund. He is the 2010 recipient of the ASTM E18 Peryam Award for contributions to the science of sensory evaluation.

Produktdetails

• Food Science and Technology
• Verlag: Academic Press
• Artikelnr. des Verlages: C2009-0-63404-8
• 4. Aufl.
• Seitenzahl: 446
• Erscheinungstermin: 2. August 2012
• Englisch
• Abmessung: 238mm x 191mm x 32mm
• Gewicht: 1082g
• ISBN-13: 9780123820860
• ISBN-10: 0123820863
• Artikelnr.: 35469847

Rezensionen

"In recent years there has been an effort to more closely link a product's sensory experience more closely with imagery and market strategy on a global basis.These issues, along with topics such as measurement and human choice behaviour are explored, making it a timely resource for those working in product development." --FST Magazine, May 2013

"Previously published between 1985 and 2004, the reference for sensory professionals and textbook for students is updated again to keep abreast both of sensing technology and of widening applications, primarily in product development in food, beverages, and electronic devices. It covers organizing and operating a sensory evaluation program, measurement, test strategy and the design of experiments, discrimination testing, descriptive analysis, affective testing, and strategic applications. Academic Press is an imprint of Elsevier." --Reference and Research Book News, October 2012