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Elsevier

The Fundamentals of Customer-Centered Design of Food Products

A Multisensory Strategy Integrating Emerging Techniques

  • 1st Edition - February 1, 2027
  • Latest edition
  • Editors: Luis H. Reyes, Andrea Sánchez-Camargo, Felipe Reinoso-Carvalho, Juan C. Cruz
  • Language: English

The Fundamentals of Customer-Centered Design of Food Products: A Multisensory Strategy for Integrating Emerging Techniques, is a comprehensive guide for students, and food indust… Read more

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Description

The Fundamentals of Customer-Centered Design of Food Products: A Multisensory Strategy for Integrating Emerging Techniques, is a comprehensive guide for students, and food industry professionals, dedicated to creating food and beverage products that truly resonate with today's consumers. This fundamental resource bridges the gap between traditional product-centric development and modern, holistic approaches that focus on the complete sensory and consumer experience. Divided into three sections, the book begins with laying the foundations for understanding customer-centered food product design and understanding the consumer in multisensory food experiences. Section two explores how each sensory modality interacts to influence consumer perception and satisfaction to create products with optimized nutrition and personalized consumer appeal. The book concludes with section three highlighting the technology and innovative tools such as smart sensors, digital tools, and sustainable processes, used to achieve consumer-centered food product design. The authors also discuss how to communicate sensory value in marketing and brand strategies and future perspectives in consumer-centered multi-sensory food design.

Key features

  • Brings together sensory design, consumer behavior insights, and technological tools in one comprehensive resource outlining key challenges and emerging opportunities
  • Explores each sensory modality—taste, texture, aroma, sight and sound—and how these attributes interact to influence consumer perception and satisfaction
  • Provides guidance on incorporating sustainability and health considerations without compromising sensory appeal in product development processes
  • Examines flavor chemistry and advanced flavor development techniques to create taste profiles that resonate with target consumer groups
  • Explores digital influences on food choices, including the impact of social media, online reviews, e-commerce platforms, and digital food communities

Readership

Researchers, graduate students and food industry professionals specializing in sensory science, consumer food behavior, research and development, quality assurance, and flavor creation. Food marketing professionals and nutritionists

Table of contents

Part I: Foundations and Framework: Understanding the Consumer in Multisensory Food Experiences

1. Introduction to Customer-Centered Food Product Design: A Multisensory Imperative

2. Understanding the Psychology of Multisensory Food Experiences: How Senses Interact to Shape Perception

3. Decoding the Contemporary Food Consumer: Trends, Diversity, and Digital Influences

4. Consumer-Centric Sensory Research Methodologies: Tools for Understanding Multisensory Preferences

Part II: Engineering Multisensory Attributes for Consumer Appeal

5. Visual Design and Appearance: Captivating Consumers Through Sight

6. Flavor and Taste Engineering: Crafting Taste Experiences Consumers Love

7. Texture and Mouthfeel Design: Satisfying Consumer Tactile Expectations

8. Aroma Engineering and Technology: Appealing to the Consumer's Sense of Smell

9. Sound and Acoustic Design in Food: The Overlooked Sensory Dimension of Consumer Experience

Part III: Technology and Innovation for Consumer-Centric Multisensory Food Design

10. Advanced Sensory Analysis Methods: Leveraging Technology to Decode Consumer Preferences

11. Digital Tools in Food Product Development: Rapid Prototyping and Consumer-Driven Customization

12. Smart Sensors and Monitoring Systems: Enhancing Quality and Consumer Trust through Technology

13. Data Analytics and Consumer Insights: Data-Driven Decisions for Multisensory Design

14. Sustainable Design of Consumer Food Products: Aligning Sensory Appeal with Eco-Conscious Values

15. Special Consumer Segments and Multisensory Food Design: Addressing Diverse Needs and Preferences

16. Multisensory Marketing and Branding: Communicating Sensory Value to Consumers

17. Future Perspectives and Emerging Horizons in Consumer-Centric Multisensory Food Design

Product details

  • Edition: 1
  • Latest edition
  • Published: February 1, 2027
  • Language: English

About the editors

LR

Luis H. Reyes

Luis H. Reyes is an Associate Professor at Universidad de Los Andes (Bogotá, Colombia) and Director of the Product and Process Design Group. Luis is a chemical engineer (Universidad Industrial de Santander, Colombia) with a PhD. in Chemical Engineering from Texas A&M University (College Station, TX, USA). His research interest focuses on applying biological engineering to design and develop bioprocesses and bioproducts using various tools borrowed from the natural sciences, such as molecular and synthetic biology, reverse engineering of microorganisms, laboratory adaptive evolution, and microbiology. He teams with an interdisciplinary research group in the biomedical engineering area to develop bionanoconjugated vehicles to transport and deliver biological molecules with therapeutic potential, including gene and enzyme replacement therapies. He also works in the discovery and production of peptides with applications in the medical, food, and petrochemical industries. In food engineering, Luis studies the sensory design of beer and the protein replacement of dairy products.
Affiliations and expertise
Associate Professor, Universidad de Los Andes, Colombia

AS

Andrea Sánchez-Camargo

Dr. Andrea Sánchez-Camargo is an Assistant Professor at the Department of Chemical and Food Engineering, Universidad de Los Andes, Colombia. She earned her B.Sc. in Chemical Engineering from the National University of Colombia, an M.Sc. in Food Engineering from the University of Campinas (Brazil), and a Ph.D. in Biology and Food Science from the Autonomous University of Madrid (Spain). Her research focuses on integrating green processes to extract bioactive compounds from agro-industrial products and by-products.

Dr. Sánchez Camargo contributes to the creation of functional foods and sustainable design approaches in food product development. She has participated in nine national and international R&D projects and has co-authored 36 publications and six book chapters. Her expertise in eco-friendly ingredient development and sustainable processing methods offers valuable insights for professionals aiming to meet contemporary consumer demands for health and sustainability.

Affiliations and expertise
Department of Chemical and Food Engineering, Universidad de Los Andes, Colombia

FR

Felipe Reinoso-Carvalho

Dr. Felipe Reinoso-Carvalho is an Associate Professor and Head of the Marketing Unit at the School of Management, Universidad de los Andes, Colombia. With a Ph.D. focused on sensory marketing and multisensory experience design, his research explores how sensory stimuli influence consumer behavior in the food and beverage industry. Dr. Reinoso-Carvalho provides insights into aligning product attributes with consumer sensory expectations.

He frequently collaborates with both public and private sectors through consultancy projects, helping organizations enhance their customer experience strategies. His research has been featured in international media outlets such as The Guardian, The Washington Post, and BBC Focus, highlighting its global impact. Dr. Reinoso- Carvalho also serves as a Visiting Scholar at IAE Angers, France, contributing to international academic discourse on sensory marketing and consumer behavior.

Affiliations and expertise
School of Management, Universidad de los Andes, Colombia

JC

Juan C. Cruz

Juan Carlos Cruz obtained his undergraduate degree in Chemical Engineering from the National University of Colombia (2002) and later his Ph.D. in Chemical Engineering from Kansas State University (KSU) (2010) for his work on a new platform for enzyme immobilization to address biocatalysis challenges in non-aqueous media. Cruz has experience as Head of New Product Development in a chemical company, where he developed several nanotechnological applications to improve critical attributes of plastics according to the requirements and standards of new market niches. In 2016, he joined the Department of Biomedical Engineering at Universidad de Los Andes (Bogotá, Colombia). Cruz has more than fifteen years of working in the fields of industrial and medical biotechnology and, in particular, in the development of nanobiocatalysts, the fundamental understanding of protein-protein, protein-surface, and protein-lipid interactions, the development of new nanoparticulate vehicles for the release and guidance of pharmacological molecules and the search for unique peptides with membrane activity.
Affiliations and expertise
Universidad de Los Andes, Colombia