Digital Sensory Science: Applications in New Product Development. Questo articolo non è disponibile.
Lingua: inglese
Editore: Woodhead Publishing, 2023
- Brossura
- Nuovo
Da: Books Puddle, Woodside, NY, U.S.A.Books Puddle
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Venditore AbeBooks dal 22 novembre 2018
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Descrizione dell’articolo da parte del venditore
1st edition NO-PA16APR2015-KAP.
Codice articolo 26396068627
- Titolo
- Digital Sensory Science: Applications in New Product Development
- Editore
- Woodhead Publishing
- Anno di pubblicazione
- 2023
- Condizione
- New
- Rilegatura
- Brossura
- Lingua
- inglese
- ISBN 10
- 0323952259
- ISBN 13
- 9780323952255
Digital Sensory Science: Applications in New Product Development provides a comprehensive overview of digital sensory science, an area that has broadly been defined as the use of technology to measure, explain and/or predict sensory perception. The goal of this book is to illustrate to the reader the opportunities around digital sensory science as well as the challenges to be overcome. This book offers practical guidance to both researchers and practitioners of sensory science.
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Informazioni sull’autore
J. Ben. Lawlor is a sensory and consumer scientist at Nestlé with a background in nutritional sciences. His primary interests are in the promotion and education of the value of sensory sciences, the translation of sensory science into impactful business solutions, and the use of sensory and nutritional sciences for healthy, and sustainable, eating behaviors.
Jean A. McEwan is a globally recognized expert in sensory and consumer sciences with a career spanning more than 30 years. She has worked in research and commercial environments as well as on the supplier and client side. In 2014, she set up her own consultancy company and offers her expertise to a wide range of clients. Jean has a degree in statistics (University of Glasgow) and a PhD in food acceptance research (University of Reading). She is a chartered statistician, fellow of the IFST, and a registered sensory scientist. She is also a member of the Society of Sensory Professionals and the Sensometric Society.
David Labbe is a sensory and consumer scientist at Nestlé with a background in biological sciences. David Labbe also has an expertise in behavioral observation aiming at measuring consumer interaction with packaged foods throughout the product experience. Combining sensory, consumer, and behavioral sciences provides business insights on product attributes driving consumer satisfaction and guidance to improve product experience.
Jean A. McEwan is a globally recognized expert in sensory and consumer sciences with a career spanning more than 30 years. She has worked in research and commercial environments as well as on the supplier and client side. In 2014, she set up her own consultancy company and offers her expertise to a wide range of clients. Jean has a degree in statistics (University of Glasgow) and a PhD in food acceptance research (University of Reading). She is a chartered statistician, fellow of the IFST, and a registered sensory scientist. She is also a member of the Society of Sensory Professionals and the Sensometric Society.
David Labbe is a sensory and consumer scientist at Nestlé with a background in biological sciences. David Labbe also has an expertise in behavioral observation aiming at measuring consumer interaction with packaged foods throughout the product experience. Combining sensory, consumer, and behavioral sciences provides business insights on product attributes driving consumer satisfaction and guidance to improve product experience.
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