Sensory and Consumer Research in Food Product Design and Development, 2nd Edition
April 2012, Wiley-Blackwell
This popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide another perspective on commonly encountered problems and their practical solutions.
This book is aimed at professionals in all sectors of the food and beverage industry. Sensory and Consumer Research in Food Product Design and Development is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.
Author biographies xi
1 Emerging corporate knowledge needs: how and where does sensory fit? 1
2 Making use of existing knowledge and increasing its business value—the forgotten productivity tool 17
3 Understanding consumers’ and customers’ needs—the growth engine 41
4 Innovation's friend: integrated market and sensory input for food product design and development 83
5 A process to bring consumer mind-sets into a corporation 115
6 Developing relevant concepts 135
7 High-level product assessments 167
8 So what can sensory do for me (or for my company)? 207
9 What types of tests do sensory researchers do to measure sensory response to the product? and . . . why do they do them? 229
10 What can sensory researchers do to characterize products? and . . . how does one select the best method? 283
11 So what are the practical considerations in actually running a test? what do I need to know? what does the rest of the company need to know? 321
12 Evolving sensory research 365
13 Addressable MindsTM and directed innovation: new vistas for the sensory community 381
Jacqueline H. Beckley, M.B.A., is the founder of The Understanding & Insight Group, LLC, Denville, NJ, an innovative business development and strategy firm working with both large and small companies to integrate traditional approaches with new concepts and tools for business growth. Previously, Beckley held positions within industry and consulting, including director of consumer perception at Nabisco, Inc., group manager of sensory research and R&D for the Quaker Oats Company, and research scientist for Amoco Chemical Company.
Anna V.A. Resurreccion, Ph.D., is a professor of food science and technology at the University of Georgia. She has published 128 refereed journal articles reporting her research on sensory evaluation, consumer acceptance, and food quality evaluation. Resurreccion is a fellow of the Institute of Food Technologists and serves on editorial boards for the Journal of Sensory Studies and major journals. Previously, she was associate scientific editor for the Journal of Food Science and chair of the Product Development Division of the Institute of Food Technologists.
“This book is aimed at professionals in all sectors of the food and beverage industry and is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.” (South African Food Science and Technology, 1 August 2012)