{"product_id":"sensory-and-consumer-research-in-food-product-design-and-development-isbn-9780813813660","title":"Sensory and Consumer Research in Food Product Design and Development","description":"During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. \u003ci\u003eSensory and Consumer Research in Food Product Design and Development\u003c\/i\u003e is the first book to present, from the business viewpoint, the critical issues faced by business leaders from both the research development and business development perspective.  \u003cp\u003eThis popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition\/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide another perspective on commonly encountered problems and their practical solutions.\u003c\/p\u003e \u003cp\u003eThis book is aimed at professionals in all sectors of the food and beverage industry. \u003ci\u003eSensory and Consumer Research in Food Product Design and Development\u003c\/i\u003e is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.\u003c\/p\u003e  Preface ix  \u003cp\u003eAuthor biographies xi\u003c\/p\u003e \u003cp\u003eAcknowledgments xv\u003c\/p\u003e \u003cp\u003e1 Emerging corporate knowledge needs: how and where does sensory fit? 1\u003c\/p\u003e \u003cp\u003e2 Making use of existing knowledge and increasing its business value—the forgotten productivity tool 17\u003c\/p\u003e \u003cp\u003e3 Understanding consumers’ and customers’ needs—the growth engine 41\u003c\/p\u003e \u003cp\u003e4 Innovation's friend: integrated market and sensory input for food product design and development 83\u003c\/p\u003e \u003cp\u003e5 A process to bring consumer mind-sets into a corporation 115\u003c\/p\u003e \u003cp\u003e6 Developing relevant concepts 135\u003c\/p\u003e \u003cp\u003e7 High-level product assessments 167\u003c\/p\u003e \u003cp\u003e8 So what can sensory do for me (or for my company)? 207\u003c\/p\u003e \u003cp\u003e9 What types of tests do sensory researchers do to measure sensory response to the product? and \u003ci\u003e. . .\u003c\/i\u003e why do they do them? 229\u003c\/p\u003e \u003cp\u003e10 What can sensory researchers do to characterize products? and \u003ci\u003e. . .\u003c\/i\u003e how does one select the best method? 283\u003c\/p\u003e \u003cp\u003e11 So what are the practical considerations in actually running a test? what do \u003ci\u003eI\u003c\/i\u003e need to know? what does the \u003ci\u003erest of the company\u003c\/i\u003e need to know? 321\u003c\/p\u003e \u003cp\u003e12 Evolving sensory research 365\u003c\/p\u003e \u003cp\u003e13 Addressable MindsTM and directed innovation: new vistas for the sensory community 381\u003c\/p\u003e \u003cp\u003eIndex 409\u003c\/p\u003e  \u003cp\u003e“This book is aimed at professionals in all sectors of the food and beverage industry and is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.”  (\u003ci\u003eSouth African Food Science and Technology\u003c\/i\u003e, 1 August 2012)\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e  \u003cb\u003eHoward R. Moskowitz\u003c\/b\u003e, Ph.D., is president and CEO of Moskowitz Jacobs Inc., White Plains, NY, a firm he founded in 1981. Moskowitz is a well-known experimental psychologist in the field of psychophysics (the study of perception and its relation to physical stimuli) and an inventor of world-class market research technology. Among his important contributions to market research is his 1975 introduction of psychophysical scaling and product optimization for consumer product development. A member of the Institute of Food Technologists and numerous other professional societies, he has written\/edited 16 books, published well over 300 articles, and serves on the editorial board of major journals. With colleague E.P. Koster, Moskowitz co-founded the journal \u003ci\u003eChemical Senses and Flavor\u003c\/i\u003e, now called \u003ci\u003eChemical Senses\u003c\/i\u003e, the leading journal in the field.  \u003cp\u003e\u003cb\u003eJacqueline H. Beckley\u003c\/b\u003e, M.B.A., is the founder of The Understanding \u0026amp; Insight Group, LLC, Denville, NJ, an innovative business development and strategy firm working with both large and small companies to integrate traditional approaches with new concepts and tools for business growth. Previously, Beckley held positions within industry and consulting, including director of consumer perception at Nabisco, Inc., group manager of sensory research and R\u0026amp;D for the Quaker Oats Company, and research scientist for Amoco Chemical Company.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAnna V.A. Resurreccion\u003c\/b\u003e, Ph.D., is a professor of food science and technology at the University of Georgia. She has published 128 refereed journal articles reporting her research on sensory evaluation, consumer acceptance, and food quality evaluation. Resurreccion is a fellow of the Institute of Food Technologists and serves on editorial boards for the \u003ci\u003eJournal of Sensory Studies\u003c\/i\u003e and major journals. Previously, she was associate scientific editor for the \u003ci\u003eJournal of Food Science\u003c\/i\u003e and chair of the Product Development Division of the Institute of Food Technologists.\u003c\/p\u003e  During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. \u003ci\u003eSensory and Consumer Research in Food Product Design and Development\u003c\/i\u003e is the first book to present, from the business viewpoint, the critical issues faced by business leaders from both the research development and business development perspective.  \u003cp\u003eThis popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition\/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide another perspective on commonly encountered problems and their practical solutions.\u003c\/p\u003e \u003cp\u003eThis book is aimed at professionals in all sectors of the food and beverage industry. \u003ci\u003eSensory and Consumer Research in Food Product Design and Development\u003c\/i\u003e is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47990007234789,"sku":"NP9780813813660","price":252.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813813660.jpg?v=1761786195","url":"https:\/\/k12savings.com\/products\/sensory-and-consumer-research-in-food-product-design-and-development-isbn-9780813813660","provider":"K12savings","version":"1.0","type":"link"}