Sensory Evaluation Practices - Food Science and Technology (Hardback)
  • Sensory Evaluation Practices - Food Science and Technology (Hardback)
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Sensory Evaluation Practices - Food Science and Technology (Hardback)

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£68.99
Hardback 446 Pages / Published: 14/09/2012
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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.

Publisher: Elsevier Science Publishing Co Inc
ISBN: 9780123820860
Number of pages: 446
Weight: 1080 g
Dimensions: 235 x 191 x 28 mm
Edition: 4th edition


MEDIA REVIEWS
"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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