- Language: English
- 33 Pages
- Published: March 2008
- Region: United States
Sensory Evaluation Practices. Edition No. 4. Food Science and Technology
- Published: September 2012
- Region: World
- 446 Pages
- Elsevier Science and Technology
As with the three previous editions of Sensory Evaluation Practices, this book presents the latest developments and methods of sensory evaluation, including those in areas of the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods such as laddering, emotional profiling, and applications of qualitative research are explored.
Sensory evaluation testing establishes the consumer acceptability of a product. It can help identify issues before general production has begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project. The proper sensory testing process, application, measurement, and interpretation of results is imperative for the product developer as well as the product marketer.
In recent years there has been an effort to more closely link a product's sensory experience with imagery and market strategy on a global basis. The risks and benefits of these activities reflect the ferment within the field and demonstrate the willingness of sensory professionals to play a more active role within the business. These issues along with topics such as measurement and human choice behaviour are explored in this fourth edition, making it a timely and important resource for those working in product development, including sensory professionals, technical managers, product specialists and research directors in the food, beverage, cosmetics, and other consumer products industries of all sizes.
- Emphasizes the importance of a scientific sensory methodology used to measure and understand consumer perception
- Illustrates the importance of planning, managing, and communicating product sensory information in a way that is actionable to developers and marketers
- Presents demonstrated methods for test selection, application and measurement, and testing with the right consumer, including more typical usage environments
- Includes worked examples for interpreting and displaying results SHOW LESS READ MORE >
1. Introduction to Sensory Evaluation
2. The Organization and Operation of a Sensory Evaluation Program
4. Test Strategy and the Design of Experiments
5. Discrimination Testing
6. Descriptive Analysis
7. Affective Testing
8. Strategic Applications
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.
Rebecca Bleibaum is Vice President, Sensory and Consumer Insights of Tragon Corporation. A key member of Tragon since 1988, Bleibaum actively participates on Tragon's custom primary research team. In addition to her responsibilities at Tragon, Bleibaum is co-developer and instructor of the UC Davis Applied Sensory and Consumer Science Testing Certificate Program for Distance Learners. She is the current Chair for ASTM E-18 on Sensory Evaluation, past E-18 chair on Communication and Training, 2010 Society of Sensory Professionals Conference Chair, past Secretary of SSP, Professional member of IFT and the IFT Sensory and Consumer Sciences Division Bleibaum earned her B.S. from U.C. Davis and her M.A. in Physiological Psychology and Psychophysics from Washington University, specializing in Consumer Behavior.
Thomas, Heather A.
Heather A. Thomas is Vice President, Research of Tragon Corporation. Thomas, a key member of Tragon since 1987, is responsible for Tragon's worldwide data analysis, specializing in product optimization techniques, segmentation research, experimental design, choice-based modeling, and advanced multivariate analysis techniques. Heather specializes in understanding consumer behavior through multivariate data integration of sensory, consumer, and instrumental measurement techniques to help guide product development and marketing groups. She is co-developer of the Tragon Maximizer, an interactive predictive tool of consumer perception based on design of experiments. She is also a trained Tragon QDA® panel moderator. Thomas received her B.S. in Food Science from U.C. Davis. She is co-author, with Stone and Sidel, of Hitting the Target: Sensory and Product Optimization.
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