DescriptionDuring the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by business leaders from both the research development and business development perspective.
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
“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)