Skip to main content

Sensory and Consumer Research in Food Product Design and Development

Sensory and Consumer Research in Food Product Design and Development

Howard R. Moskowitz, Jacqueline H. Beckley, Anna V. A. Resurreccion

ISBN: 978-0-470-27644-0

Feb 2008, Wiley-Blackwell

368 pages

Select type: E-Book

$196.99

Product not available for purchase

Description

The food and beverage industries today face an intensely competitive business environment. To the degree that the product developer and marketer – as well as general business manager – can more fully understand the consumer and target development and marketing efforts, their business will be more successful.


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 sensory analysts, product developers, and market researchers in the food and beverage arena. The book’s unique perspective stems from the author team of Moskowitz, Beckley, and Resurreccion, three leading practitioners in the field, who each combines an academic and business acumen. The beginning reader 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 yet another perspective on commonly encountered problems and their practical solutions.


Aimed toward all aspects of the food and beverage industry, Sensory and Consumer Research in Food Product Design and Development is especially important for those professionals involved in the early stages of product development, where business opportunity is often the greatest.

Preface ix

1 Emerging Corporate Knowledge Needs: How and Where Does Sensory Fit? 3

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 37

4 Innovation’s Friend: Integrated Market and Sensory Input for Food Product Design and Development 69

5 A Process to Bring Consumer Mind-Sets into a Corporation 97

6 Developing Relevant Product Concepts 115

7 High-Level Product Assessment 159

8 So What Can Sensory Do for Me (or for My Company)? 199

9 What Types of Tests Do Sensory Researchers Do? And . . . Why Do They Do Them? 219

10 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? 295

11 Evolving Sensory Research 325

Index 341


  • Covers critical issues faced by food and beverage sensory analysts, product developers and market researchers
  • First book to take a business viewpoint to sensory and consumer research in the food and beverage arena
  • Three authors are leading practitioners in the field
  • Special focus on early stages of product development, where business opportunity is often the greatest
  • Illustrative case histories, commonly encountered problems, and practical solutions