Read book Maurice O'Sullivan - Woodhead Publishing Series in Food Science, Technology and Nutrition: A Handbook for Sensory and Consumer-Driven New Product Development : Innovative Technologies for the Food and Beverage Industry in FB2, MOBI
9780081003572 0081003579 A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor's products. Presents novel and effective sensory-based methods for new product development--two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization, A Handbook for Sensory and Consumer Driven New Product Development takes a novel approach to product development. This book investigates the use of sensory methods, particularly hedonic methods coupled with descriptive methods through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are employed by sensory scientists and product developers, including new and innovative fast methods. The second section investigates how the application of sensory analysis can improve new product development including packaging optimization. The final section contains case studies indicating how the methods described in the first two sections have been successfully applied to a number of different foods and beverages. The book is written to be of value to new product development researchers working in large corporations as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Presents novel and effective sensory based methods for new product development- two inter-related fields which are often presented separately Accessible to the new product developer working in a large multi-national food company as well as a novice starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations., A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry takes a novel approach to product development by investigating the use of sensory methods--particularly hedonic methods coupled with descriptive methods through multivariate data analytical interfaces--in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are employed by sensory scientists and product developers, including new and innovative fast methods. The second section investigates how the application of sensory analysis can improve new product development including packaging optimization. The final section contains case studies indicating how the methods described in the first two sections have been successfully applied to a number of different foods and beverages. The book is written to be of value to new product development researchers working in large corporations as well as accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Presents novel and effective sensory-based methods for new product development--two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization, A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry takes a novel approach to product development by investigating the use of sensory methods--particularly hedonic methods coupled with descriptive methods through multivariate data analytical interfaces--in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are employed by sensory scientists and product developers, including new and innovative fast methods. The second section investigates how the application of sensory analysis can improve new product development including packaging optimization. The final section contains case studies indicating how the methods described in the first two sections have been successfully applied to a number of different foods and beverages. The book is written to be of value to new product development researchers working in large corporations as well as accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Presents novel and effective sensory-based methods for new product development--two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization
9780081003572 0081003579 A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor's products. Presents novel and effective sensory-based methods for new product development--two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization, A Handbook for Sensory and Consumer Driven New Product Development takes a novel approach to product development. This book investigates the use of sensory methods, particularly hedonic methods coupled with descriptive methods through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are employed by sensory scientists and product developers, including new and innovative fast methods. The second section investigates how the application of sensory analysis can improve new product development including packaging optimization. The final section contains case studies indicating how the methods described in the first two sections have been successfully applied to a number of different foods and beverages. The book is written to be of value to new product development researchers working in large corporations as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Presents novel and effective sensory based methods for new product development- two inter-related fields which are often presented separately Accessible to the new product developer working in a large multi-national food company as well as a novice starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations., A Handbook for Sensory and Consumer Driven New Product Development: Innovative Technologies for the Food and Beverage Industry takes a novel approach to product development by investigating the use of sensory methods--particularly hedonic methods coupled with descriptive methods through multivariate data analytical interfaces--in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are employed by sensory scientists and product developers, including new and innovative fast methods. The second section investigates how the application of sensory analysis can improve new product development including packaging optimization. The final section contains case studies indicating how the methods described in the first two sections have been successfully applied to a number of different foods and beverages. The book is written to be of value to new product development researchers working in large corporations as well as accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Presents novel and effective sensory-based methods for new product development--two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization, A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry takes a novel approach to product development by investigating the use of sensory methods--particularly hedonic methods coupled with descriptive methods through multivariate data analytical interfaces--in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are employed by sensory scientists and product developers, including new and innovative fast methods. The second section investigates how the application of sensory analysis can improve new product development including packaging optimization. The final section contains case studies indicating how the methods described in the first two sections have been successfully applied to a number of different foods and beverages. The book is written to be of value to new product development researchers working in large corporations as well as accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Presents novel and effective sensory-based methods for new product development--two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization