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Sensory Evaluation Practices. Edition No. 4. Food Science and Technology

  • ID: 2088988
  • Book
  • 446 Pages
  • Elsevier Science and Technology
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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.

  • 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
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1. Introduction to Sensory Evaluation 2. The Organization and Operation of a Sensory Evaluation Program 3. Measurement 4. Test Strategy and the Design of Experiments 5. Discrimination Testing 6. Descriptive Analysis 7. Affective Testing 8. Strategic Applications 9. Epilogue

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Stone, Herbert
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.
Bleibaum, Rebecca N.
Rebecca N. Bleibaum, M.A., is President/Chief, Sensory Intelligence of Dragonfly SCI, Inc. a sensory and consumer insights research company in the San Francisco Bay Area, specializing in product testing and professional education. Bleibaum has over 25 years of experience in applied research from Tragon Corporation as their Chief Sensory Officer. She is co-developer and instructor of UC Davis Extension's popular and long running "Applied Sensory & Consumer Science”. In 2016, she was awarded the prestigious UC Davis Extension Outstanding Service Award for her contributions and dedication to the University's continuing education program. (www.dragonflysci.net)

Bleibaum is co-author of Sensory Evaluation Practices, Fourth Edition (2012), A Practical Guide to Comparative Advertising: Dare-to-Compare (est. 2018), previous Chair of ASTM International, Committee E-18 on Sensory Evaluation, has received five ASTM awards for contributions and the Award of Merit, has spoken at numerous professional events, and had given hundreds of impactful client presentations over the years in wine, beer, and a wide variety of FMCG products. Bleibaum's goal is to teach the fundamentals of sensory and consumer science to entrepreneurial spirited teams to help them become more successful in the marketplace.
Thomas, Heather A.
Heather A. Thomas is Chief, Data & Analytics, as a partner in Dragonfly SCI, Inc. 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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