Sensory Evaluation Practices, Fourth Edition (Food Science and Technology)

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9780123820860: Sensory Evaluation Practices, Fourth Edition (Food Science and Technology)

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

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

About the Author:

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.

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.

Review:

"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

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Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas
Editore: Elsevier Science Publishing Co Inc, United States (2012)
ISBN 10: 0123820863 ISBN 13: 9780123820860
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Descrizione libro Elsevier Science Publishing Co Inc, United States, 2012. Hardback. Condizione libro: New. 4th edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. Codice libro della libreria EOD9780123820860

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Descrizione libro Academic Press 2012-12-01, 2012. Condizione libro: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Codice libro della libreria NU-LBR-01108820

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Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas
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Descrizione libro Elsevier Science Publishing Co Inc, United States, 2012. Hardback. Condizione libro: New. 4th edition. Language: English . Brand New Book. 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. Codice libro della libreria LIB9780123820860

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Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas
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Descrizione libro Elsevier Science Publishing Co Inc, United States, 2012. Hardback. Condizione libro: New. 4th edition. Language: English . Brand New Book. 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. Codice libro della libreria LIB9780123820860

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Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas
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ISBN 10: 0123820863 ISBN 13: 9780123820860
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Descrizione libro Elsevier Science 2012-09-14, Amsterdam |London, 2012. hardback. Condizione libro: New. Codice libro della libreria 9780123820860

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STONE, HERBERT; BLEIBAUM, REBECCA; THOMAS, HEATHER
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Descrizione libro Academic Press, 2012. Hardback. Condizione libro: NEW. 9780123820860 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Codice libro della libreria HTANDREE0892843

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STONE, HERBERT; BLEIBAUM, REBECCA; THOMAS, HEATHER
Editore: Academic Press (2012)
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Descrizione libro Academic Press, 2012. Hardback. Condizione libro: NEW. 9780123820860 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Codice libro della libreria HTANDREE01192898

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Descrizione libro Oxford Elsevier LTD Sep 2012, 2012. Buch. Condizione libro: Neu. Neuware - 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 512 pp. Englisch. Codice libro della libreria 9780123820860

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Herbert Stone
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Descrizione libro Oxford Elsevier LTD Sep 2012, 2012. Buch. Condizione libro: Neu. Neuware - 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 512 pp. Englisch. Codice libro della libreria 9780123820860

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