A Practical Guide to Sensory and Consumer Evaluation

Erscheinungsjahr 2019
ISBN: 978-0-08-100378-7
Verlag: Elsevier Science & Technology

Buch, Englisch, 304 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 651 g

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

A Practical Guide to Sensory and Consumer Evaluations a single resource for those new to sensory science and consumer evaluation, teaching them how to confidently select a method, conduct research, and report the results. Written by one of the world's leading sensory scientists, this book delivers a practical, hands-on approach to answering sensory and consumer evaluation questions.

Each chapter is organized around a key practical question stated at the outset. Rather than providing a number of approaches which tend to confuse the reader, the book delivers a step-by-step guide to the specific challenge, with any variations in methods explained within the context of problem-solving.

In addition, each method has real-life, worked example taken from the archives of CompuSense, a world leading sensory science laboratory. A series of appendixes covering 'How do I' topics provides practical guidance to larger questions on organizing, conducting, and reporting the results of sensory tests.

Many sensory and consumer practitioners do not receive formal training in the operations side of sensory. For those who don't have the time or the need for a broad-based education in the field, this book is an effective, reliable, and practical guide to achieve valuable answers to sensory and consumer research questions.

Zielgruppe

<p>Sensory managers, students studying sensory methods, consumer and market research practitioners, R&D managers in the food industry, quality managers in the food industry and SME food manufacturers</p>

Autoren/Hrsg.

Findlay, Christopher

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Overview and Introduction2. Best Practices3. Facilities4. Consumer Liking5. Difference Testing6. Descriptive Analysis7. Sensory Quality8. Statistics for Business Decisions 9. Communicating Results 10. Category Appraisals11. Shelf life12. Special Methods for Special Cases

Appendices:A. How do I do a consumer liking test?B. How do I find out if my new product matches the old one?C. How do I manage special projects to solve specific problems?D. How do I interpret statistical results and communicate the outcome?E. How do I develop myself as a sensory practitioner?F. How do I train a descriptive panel?G. How do I measure time related sensory attributes?

Über Autor(innen)

Findlay, Christopher
Dr. Chris Findlay in the founder and chairman of CompuSense. The company has become a world leader in sensory and consumer science, with a focus on software development and a dynamic contract and independent research program. Dr. Findlay has been an active member of the Institute of Food Technology for over 30 years and is a past Chair of the Sensory Evaluation Division. In 2011, he was honoured with the Institute of Food Technology Inaugural Award for Achievement in Sensory and Consumer Science. In 2012, he received the Sensory and Consumer Sciences Award for Outstanding Service. He is also involved in the American Society for Testing Materials E-18 Committee, Society of Sensory Professionals and Sensometrics organizations. He is a Fellow of the Canadian Institute of Food Science and Technology. He has taught Sensory Evaluation as an Adjunct Professor in the Department of Food Science of the University of Guelph and has lectured internationally on a wide range of sensory subjects. Dr. Findlay also holds an adjunct faculty appointment to the Department of Mathematics and Statistics at the University of Guelph. He holds a B.Sc. Chemistry, from Loyola, Montreal and an M.Sc. and Ph.D. in Food Science from the University of Guelph. He holds 7 patents, has published over 40 refereed scientific papers and has contributed to four books on sensory science.