The field of sensory evaluation has matured in the last half century to be- come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro- fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op- timization. These services enhance the informational support for manage- ment decisions, ...
Read More
The field of sensory evaluation has matured in the last half century to be- come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro- fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op- timization. These services enhance the informational support for manage- ment decisions, lowering the risk that accompanies the decision-making process. From the consumers' perspective, a sensory testing program in a food or consumer products company helps ensure that products reach the market with not only good concepts but also with desirable sensory attrib- utes that meet their expectations. Sensory professionals have advanced weil beyond the stage when they were simply called on to execute "taste" tests and to provide statistical summaries of results. They are now frequently asked to partleipale in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They arealso expected tobe weil versed in an in- creasingly sophisticated battery of test methods and statistical procedures, including multivariate analyses. As always, sensory professionals also need to understand people, for people are the measuring instruments that provide the basic sensory data. People are notoriously variable and diffi- cult to calibrate, presenting the sensory specialist with many additional XV :xvi PREFACE measurement problems that are not present in instrumental methods.
Read Less
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Good. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
I am a researcher by profession and have been working on a number of sensory related food projects within recent times. I have been searching for some time for a book that can give me the theoretical foundation of a particular evaluation technique but a practical approach or example as well. I have found this book to be a very easy book to read and the information that it contains is very relevant to the field of sensory evaluation. This is a book that I would recommend for anyone who wishes to learn more about the field of sensory evaluation of food.
