Sensory and Consumer Research in Food Product Design and Development

by Moskowitz, Howard R.; Beckley, Jacqueline H.; Resurreccion, Anna V. A.

• ISBN13: 9780813813660
• ISBN10: 0813813662
• Edition: 2nd
• Format: Hardcover
• Copyright: 2012-04-03
• Publisher: Wiley-Blackwell

Summary

Sensory and Consumer Research in Food Product Design and Development, Second Edition provides both theory and case histories illustrating the types of issues faced by food professionals, the nature of the thinking and the way problems can be solved in a practical format. Aimed toward all aspects of the industry, the book is especially important for those involved in the early stages of development, where there is much business opportunity. The book itself provides the unique perspectives of three leading practitioner professionals in the field, each of whom at once combines an academic and a business perspective. The beginning reader will be introduced to systematic experimentation at the very early stages, to newly emerging methods for knowledge development/data acquisition, and to points of view being used in the food and beverage industries today. The advanced reader will find new ideas here, backed up by illustrative case histories, to provide yet another perspective on commonly encountered problems and their solutions. For the second edition, three groundbreaking new chapters have been added: Databasing the human mind with respect to product features, brands and emotions; Innovating products at the early stage; and "So what (and how) do I tell my boss and my clients?" All chapters previously published in the first edition have been selectively re-edited, revised and updated. A bestselling IFT Press book in its first edition, Sensory and Consumer Research in Food Product Design and Development presents, from the business viewpoint, the critical issues faced by sensory analysts, product developers and market researchers in the food and beverage arena.

Author Biography

Howard R. Moskowitz, President and Founder, Moskowitz Jacobs Inc., White Plains, New York Jacqueline H. Beckley, President and Founder, The Understanding Insight Group LLC, Denville, New Jersey Anna V. A. Resurreccion, Distinguished Research Professor, Department of Food Science and Technology, University of Georgia, Griffin, Georgia

Table of Contents

Preface	p. ix
Author biographies	p. xi
Acknowledgments	p. xv
Emerging corporate knowledge needs: how and where does sensory fit?	p. 1
Making use of existing knowledge and increasing its business value-the forgotten productivity tool	p. 17
Understanding consumers' and customers' needs-the growth engine	p. 41
Innovation's friend: integrated market and sensory input for food product design and development	p. 83
A process to bring consumer mind-sets into a corporation	p. 115
Developing relevant concepts	p. 135
High-level product assessments	p. 167
So what can sensory do for me (or for my company)?	p. 207
What types of tests do sensory researchers do to measure sensory response to the product? and...why do they do them?	p. 229
What can sensory researchers do to characterize products? and...how does one select the best method?	p. 283
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?	p. 321
Evolving sensory research	p. 365
Addressable Minds™ and directed innovation: new vistas for the sensory community	p. 381
Index	p. 409
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