Sensory and Consumer Research in Food Product Design and Development
Iowa State University Press (Verlag)
978-0-8138-1632-6 (ISBN)
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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.
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.
Preface. 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 Product Concepts. 7 High-Level Product Assessment. 8 So What Can Sensory Do for Me (or for My Company)? 9 What Types of Tests Do Sensory Researchers Do? And ... Why Do They Do Them? 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? 11 Evolving Sensory Research. Index.
| Erscheint lt. Verlag | 1.8.2006 |
|---|---|
| Reihe/Serie | Institute of Food Technologists Series |
| Zusatzinfo | 56 |
| Verlagsort | Arnes, AI |
| Sprache | englisch |
| Maße | 186 x 258 mm |
| Gewicht | 860 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-8138-1632-7 / 0813816327 |
| ISBN-13 | 978-0-8138-1632-6 / 9780813816326 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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