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A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as t… Read more
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Immediately download your ebook while waiting for your print delivery. No promo code needed.
A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner.
The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages.
The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market.
Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products.
NPD managers/practitioners in the food industry, consumer and market research practitioners, R&D managers in the food industry, SME food manufacturers and postgraduate students in sensory science and food new product development
Part I. Sensory Methods
Chapter 1. Difference Methods
Chapter 2. Descriptive Methods
Chapter 3. Sensory Affective (Hedonic) Testing
Chapter 4. Rapid Sensory Profiling Methods
Chapter 5. Multivariate Data Analysis for Product Development and Optimisation
Part II. Product Quality, Development and Optimisation
Chapter 6. Shelf Life and Sensory Quality of Foods and Beverages
Chapter 7. Packaging Technologies for Maintaining Sensory Quality
Chapter 8. Instrumental Assessment of the Sensory Quality of Food and Beverage Products
Chapter 9. Nutritionally Optimised Low Fat Foods
Chapter 10. Sensory and Consumer-Led Innovative Product Development – From Inception to the Shelf (Current and Future Methodologies)
Part III. Case Studies: Sensory and Consumer DrivenNPD in Action
Chapter 11. Sensory Properties Affecting Meat and Poultry Quality
Chapter 12. Sensory Properties of Dairy Products
Chapter 13. Sensory Properties of Beverage Products (Alcoholic and Nonalcoholic)
Chapter 14. Sensory Properties of Bakery and Confectionary Products
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