In conjunction with the first volume, which covers new approaches to classical methodology, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition.
In conjunction with the second volume, which covers alternative approaches and special applications, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and ...
Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science. Descriptive analysis with trained assessors has been traditionally used for sensory characterization.
Becoming a great educator is a lifelong quest. This new professional resource is designed especially for Family and Consumer Sciences, Nutrition, and Wellness educators-in both formal and informal settings. Its...
This book explores the main methods, models, and approaches of food consumer science applied to six countries of the Western Balkans, illustrating each of these methods with concrete case studies.
This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food.
The book highlights the different methodologies that can be applied and how to select the correct methodology based on the type of study you are performing, be it product research and development, quality control or consumer acceptance ...
This book is an outgrowth of research done by Dr. Gamt Dijsterhuis for his doctoral thesis at the University of Leiden.
The final part of the book addresses a wide variety of methods used for consumer-led product development.
Sensory analysis is an important tool in new product development. There has recently been significant development in the methods used to capture sensory perception of a product.