Sensory & Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by sensory analysts, product developers, and market researchers in the food and beverage industry.

Sensory & Consumer Research in Food Product Design and Development addresses 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. It also contains new ideas, backed up by illustrative case histories, showing commonly encountered problems and their practical solutions.

Contents

1. Emerging Corporate Knowledge Needs: How and Where Does Sensory Fit?
2. Making Use of Existing Knowledge and Increasing Its Business Value – the Forgotten Productivity Tool
3. Understanding Consumers' and Customers' Needs – the Growth Engine
4. Innovation’s Friend: Integrated Market and Sensory Input for Food Product Design and Development
5. A Process to Bring Consumer Mind-Sets into a Corporation
6. Developing Relevant Product Concepts
7. High-Level Product Assessment
8. So What Can Sensory Do for Me (or for My Company)?
9. What Types of Tests Do Sensory Researchers Do? And ... Why Do They Do Them?
10. So What Are the Practical Considerations in Actually Running a Test? What Do I Need to Know? What Does the Rest of the Company Need to Know?
11. Evolving Sensory Research

Index

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