Packaging Research in Food Product Design and Development
September 2009, Wiley-Blackwell
Chapter 01 A practitioner’s guide to research or – what you should know
Chapter 02 Consumer packaging: Important functionally, but not attitudinally
Chapter 03 Starting at the beginning: Experimenting to discover what shape ‘wins’
Chapter 04 Patterns in packages: Learning from many packages and many attributes
Chapter 05 A gentle introduction to the world of systematics
Chapter 06 Identify what works by letting the competition do the work
Chapter 07 Psychophysics and the issue of price/value
Part II Ideas and inspirations
Chapter 08 Idea factories: Where do packaging (and other) ideas come from?
Chapter 09 Defining the new package: Specifying the package at the concept level
Chapter 10 What should my package say?
Chapter 11 What concepts tell us versus what packages tell us for the same product – Case history – Pretzels
Chapter 12 ‘Closing in on the container’
Chapter 13 Action & reality: Using video for the package experience
Part III Health and hope
Chapter 14 Do labels make a difference?
Chapter 15 Understanding Nutrition Labeling Case study – ice cream
Chapter 16 Healthy pasta: Nutritional labeling & the role of messages
Part IV Emotions and experience
Chapter 17 Emotions and package design - coffee
Chapter 18 Beyond the stimulus to the ‘experience’
Chapter 19 Homo economicus rears its head
Chapter 20 Which should I choose – Packages on the shelf
Part V Temptations of technology
Chapter 21 Response time
Chapter 22 Combining eye tracking with experimental design
Chapter 23 Taking stock
Michele Reisner is Vice President of Research at Moskowitz Jacobs with over 18 years of sensory and consumer science experience. She is a graduate of the Culinary Institute of America in Hyde Park, New York with a strong culinary background of 15 years as a Pastry Chef. Her worldwide training as a professional Pastry Chef aids her in bringing the voice of the food professional to the research world. Her work at MJI is highly concentrated on experimental design and optimization in both the food and beverage industries. She is a contributing writer to several trade magazines such as Food Product Design and Bakers Journal. She has been published in numerous sensory journals and has authored many trade book chapters. She is a member of Cambridge Who’s Who among Executives, Professionals and Entrepreneurs and a member of the Institute of Food Technologists.
John Ben Lawlor, PhD, is a senior sensory and consumer scientist working at GlaxoSmithKline Nutritional Healthcare R & D. Based in Coleford in the U.K., his responsibilities include sensory evaluation, consumer project idea generation, design, implementation, and analysis.
Rosires Deliza, PhD, is a food engineer and research scientist at Embrapa Food Technology (Brazilian Enterprise of Agricultural Research) in Rio de Janeiro. She is the author of more than 40 scientific publications on sensory evaluation and consumer studies on consumer expectation, packaging effects on consumer product perception, and attitude towards new technologies.
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