Sensory and Consumer Research in Food Product Design and Development

Beschreibung

During the past thirty years, companies have recognized theconsumer as the key driver for business and product success. Thisrecognition has, in turn, generated its own drivers: sensoryanalysis and marketing research, leading first to a culturepromoting the expert and then evolving into the systematicacquisition of consumer-relevant information to build businesses.Sensory and Consumer Research in Food Product Design andDevelopment is the first book to present, from the businessviewpoint, the critical issues faced by business leaders from boththe research development and business development perspective. This popular volume, now in an updated and expanded secondedition, presents a unique perspective afforded by the author teamof Moskowitz, Beckley, and Resurreccion: three leadingpractitioners in the field who each possess both academic andbusiness acumen. Newcomers to the field will be introduced tosystematic experimentation at the very early stages, to newlyemerging methods for data acquisition/knowledge development, and topoints of view employed by successful food and beverage companies.The advanced reader will find new ideas, backed up by illustrativecase histories, to provide another perspective on commonlyencountered problems and their practical solutions. This book is aimed at professionals in all sectors of the foodand beverage industry. Sensory and Consumer Research in FoodProduct Design and Development is especially important forthose business and research professionals involved in the earlystages of product development, where business opportunity is oftenthe greatest.

Autor*in

Howard R. Moskowitz

Themen in »Sensory and Consumer Research in Food Product Design and Development«

Food Processing, Production & Manufacture Food Science & Technology Herstellung u. Verarbeitung von Lebensmitteln Lebensmittelforschung u. -technologie Lebensmittelindustrie Lebensmittelsensorik Sensory Science

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"This book is aimed at professionals in all sectors of thefood and beverage industry and is especially important for thosebusiness and research professionals involved in the early stages ofproduct development, where business opportunity is often thegreatest." (South African Food Science andTechnology, 1 August 2012)
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