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Digital Sensory Science
Applications in New Product Development
- 1st Edition - July 26, 2023
- Editors: J. Ben Lawlor, Jean A. McEwan, David Labbe
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 5 2 2 5 - 5
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 5 2 2 6 - 2
Digital Sensory Science: Applications in New Product Development provides a comprehensive overview of digital sensory science, an area that has broadly been defined as the use of… Read more
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Request a sales quoteDigital Sensory Science: Applications in New Product Development provides a comprehensive overview of digital sensory science, an area that has broadly been defined as the use of technology to measure, explain and/or predict sensory perception. The goal of this book is to illustrate to the reader the opportunities around digital sensory science as well as the challenges to be overcome. This book offers practical guidance to both researchers and practitioners of sensory science.
- Explores how technologies create further opportunities around the use of sensory panels, instrumentation and flavor, biometrics and implicit measures, immersion and context, and communication of sensory findings
- Presents these opportunities with case studies
- Provides guidance for both researchers and practitioners of sensory science in a digital age
Researchers in and practitioners of sensory and consumer science
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Foreword
- Chapter 1. Introduction
- 1.1 Introduction
- 1.2 Organisation and macro summary of content
- 1.3 Final words
- Section 1: Setting the scene
- Chapter 2. The emergence of digital technologies and their impact on sensory science
- Abstract
- 2.1 The beginning
- 2.2 Photocopiers
- 2.3 Statistics unleashed
- 2.4 Temporal methods
- 2.5 Summary
- 2.6 Quo Vadis
- References
- Chapter 3. The arrival of digitisation in sensory research and its further development in the use of artificial intelligence
- Abstract
- 3.1 Digitisation is already old
- 3.2 State-of-the-art sensory analysis
- 3.3 Digitised furniture for sensory evaluation
- 3.4 Room management – smart networks via KNX-control
- 3.5 High-performance sensory tables: intelligent, digitised and modular for sensory evaluation
- 3.6 The software
- 3.7 Performance characteristics of sensory analysis software
- 3.8 Target-oriented sensory analysis
- 3.9 Agile elements in sensory analysis
- 3.10 Flexibilisation of research
- 3.11 Artificial intelligence: how does it work?
- 3.12 Data warehouse – a fundamental prerequisite
- 3.13 Artificial intelligence: what can be expected from artificial intelligence in sensory analysis?
- 3.14 Conclusion
- Section 2: How digital is creating new opportunities for sensory science
- Chapter 4. Digital toolbox – ways of increasing efficiency in a descriptive panel
- Abstract
- 4.1 Introduction
- 4.2 Excursus: descriptive analysis under Covid-19 restrictions
- 4.3 isiSensorySuite
- 4.4 Status Quo and a glimpse into the future
- References
- Chapter 5. ‘Hybridisation’ of physical and virtual environments in sensory design
- Abstract
- 5.1 Introduction
- 5.2 Case studies – exemplification of hybridisation of physical and digital environments in concrete situations of sensory design at Danone
- 5.3 Conclusions
- References
- Chapter 6. Sensory evolution: deconstructing the user experience of products
- Abstract
- 6.1 What kept us in the laboratory?
- 6.2 What is a product?
- 6.3 Kicked out of the laboratory
- 6.4 The paradigm shift: using digital sensory to meet the new industry challenges
- 6.5 Future for sensory scientists
- 6.6 What does it mean for young sensory scientists about to enter the digital sensory era?
- Chapter 7. Using digital tools to understand individual differences in flavour perception which impact on food preferences
- Abstract
- 7.1 Introduction
- 7.2 Differences in flavour perception
- 7.3 Implications of differences in flavour perception
- 7.4 Conclusions and future perspectives
- References
- Chapter 8. Sensory self-service – digitalisation of sensory central location testing
- Abstract
- 8.1 Introduction
- 8.2 Digital project
- 8.3 Business case: a digital study-management platform
- 8.4 Status quo and a look into the future
- References
- Section 3: Digitalization in instrumental, neurological, psychological and behavioural methods: Current applications and opportunities
- Chapter 9. Predicting sensory properties from chemical profiles, the ultimate flavour puzzle: a tale of interactions, receptors, mathematics and artificial intelligence
- Abstract
- 9.1 Introduction
- 9.2 Computing strategies
- 9.3 Importance of data quality
- 9.4 Case histories
- 9.5 Conclusions and further perspectives
- References
- Chapter 10. Electronic noses and tongues: current trends and future needs
- Abstract
- 10.1 Introduction
- 10.2 Machine learning methods for e-tongue and e-nose technologies
- 10.3 Case studies for e-tongue and e-nose applications in sensory evaluation
- 10.4 Future perspectives
- 10.5 Conclusion
- References
- Chapter 11. Leveraging neuro-behavioural tools to enhance sensory research
- Abstract
- 11.1 Introduction
- 11.2 Digital neuro-behavioural methods
- 11.3 Future directions and challenges in digitalising neuro-behavioural research
- References
- Chapter 12. Emerging biometric methodologies for human behaviour measurement in applied sensory and consumer science
- Abstract
- 12.1 Introduction
- 12.2 Research cases
- 12.3 Concluding remarks
- Acknowledgements
- References
- Chapter 13. Added value of implicit measures in sensory and consumer science
- Abstract
- 13.1 Introduction
- 13.2 The case studies
- 13.3 What are the learnings from these case studies?
- 13.4 The road towards user-friendly implicit measures that can be used at any place and at any time and by everybody
- 13.5 In conclusion and future perspectives
- References
- Section 4: Immersion technologies, context and sensory perception
- Chapter 14. Using virtual reality as a context-enhancing technology in sensory science
- Abstract
- 14.1 Introduction
- 14.2 Creating context through an immersive virtual reality environment: case studies with beef and chocolate
- 14.3 Discussion, conclusion and future perspectives
- References
- Chapter 15. Next-generation sensory and consumer science: data collection tools using digital technologies
- Abstract
- 15.1 Introduction
- 15.2 Case study on virtual reality/augmented reality to capture sensory data
- 15.3 Future perspectives
- 15.4 Conclusions
- References
- Chapter 16. Multisensory immersive rooms: a mixed reality solution to overcome the limits of contexts studies
- Abstract
- 16.1 Introduction
- 16.2 General principles of the multisensory immersive rooms
- 16.3 Technical description of a multisensory immersive room
- 16.4 Case study: on soft drinks in multisensory immersive contexts
- 16.5 Conclusions and future perspectives
- Acknowledgements
- References
- Chapter 17. Voice-activated technology in sensory and consumer research: a new frontier
- Abstract
- 17.1 Advent of voice-activated technology
- 17.2 A case study of smart-speaker in consumer research
- References
- Section 5: How to tell powerful digital sensory stories
- Chapter 18. Shining through the smog: how to tell powerful, purposeful stories about sensory science in a world of digital overload
- Abstract
- 18.1 Introduction
- 18.2 Information overload
- 18.3 Serious data, simply presented, really matters
- 18.4 The psychology of decision-making
- 18.5 The six Golden Rules of data storytelling
- 18.6 Conclusions and future perspectives
- References
- Further reading
- Index
- No. of pages: 316
- Language: English
- Edition: 1
- Published: July 26, 2023
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780323952255
- eBook ISBN: 9780323952262
JL
J. Ben Lawlor
J. Ben. Lawlor is a sensory and consumer scientist at Nestlé with a background in nutritional sciences. His primary interests are in the promotion and education of the value of sensory sciences, the translation of sensory science into impactful business solutions, and the use of sensory and nutritional sciences for healthy, and sustainable, eating behaviors.
Affiliations and expertise
Nestle NPTC Singen, GermanyJA
Jean A. McEwan
Jean A. McEwan is a globally recognized expert in sensory and consumer sciences with a career spanning more than 30 years. She has worked in research and commercial environments as well as on the supplier and client side. In 2014, she set up her own consultancy company and offers her expertise to a wide range of clients. Jean has a degree in statistics (University of Glasgow) and a PhD in food acceptance research (University of Reading). She is a chartered statistician, fellow of the IFST, and a registered sensory scientist. She is also a member of the Society of Sensory Professionals and the Sensometric Society.
Affiliations and expertise
Jean A McEwan Consulting Ltd, UKDL
David Labbe
David Labbe is a sensory and consumer scientist at Nestlé with a background in biological sciences. David Labbe also has an expertise in behavioral observation aiming at measuring consumer interaction with packaged foods throughout the product experience. Combining sensory, consumer, and behavioral sciences provides business insights on product attributes driving consumer satisfaction and guidance to improve product experience.
Affiliations and expertise
Societe des Produits Nestle SA, SwitzerlandRead Digital Sensory Science on ScienceDirect