Sensory Evaluation Practices

Stone, Herbert; Bleibaum, Rebecca; Thomas, Heather A.

Editorial: Elsevier Science Publishing Co Inc, 2012
ISBN 10: 0123820863 / ISBN 13: 9780123820860
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Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. This book emphasizes the importance of a scientific sensory methodology used to measure and understand consumer perception. Series: Food Science & Technology. Num Pages: 446 pages, black & white illustrations, black & white line drawings, black & white tables, figures. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 242 x 197 x 27. Weight in Grams: 876. . 2012. 4th Edition. Hardcover. . . . . N° de ref. de la librería

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Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project.

  • Emphasizes the importance of a scientific sensory methodology used to measure and understand consumer perception
  • Illustrates the importance of planning, managing, and communicating product sensory information in a way that is actionable to developers and marketers
  • Presents demonstrated methods for test selection, application and measurement, and testing with the right consumer, including more typical usage environments
  • Includes worked examples for interpreting and displaying results

About the Author: Herbert Stone, Ph.D. is Senior Advisor & Co-Founder of Tragon Corporation where he served as President from 1974-2008. A former Director of Stanford Research Institute’s (SRI) Food & Agricultural Sciences Department, Dr. Stone was President of the Institute of Food Technologists (IFT) from 2004-2005. With a Ph.D. from U.C. Davis, he has lectured worldwide, is the author of over 150 publications, and holds six patents. Dr. Stone founded Tragon® in 1974 with Joel L. Sidel. Dr. Stone serves as the Scientific Editor for the Sensory and Quality Section of the Journal of Food Science. He also serves on the Univ. of Massachusetts and UC Davis advisory boards and also serves as Adjunct Professor, Fuzhou University and Visiting Professor, Southern Yangtze University. He chairs the Sensory Science Scholarship Fund. He is the 2010 recipient of the ASTM E18 Peryam Award for contributions to the science of sensory evaluation.

Rebecca Bleibaum is Vice President, Sensory and Consumer Insights of Tragon Corporation. A key member of Tragon since 1988, Bleibaum actively participates on Tragon’s custom primary research team. In addition to her responsibilities at Tragon, Bleibaum is co-developer and instructor of the UC Davis Applied Sensory and Consumer Science Testing Certificate Program for Distance Learners. She is the current Chair for ASTM E-18 on Sensory Evaluation, past E-18 chair on Communication and Training, 2010 Society of Sensory Professionals Conference Chair, past Secretary of SSP, Professional member of IFT and the IFT Sensory and Consumer Sciences Division Bleibaum earned her B.S. from U.C. Davis and her M.A. in Physiological Psychology and Psychophysics from Washington University, specializing in Consumer Behavior.

Heather A. Thomas is Vice President, Research of Tragon Corporation. Thomas, a key member of Tragon since 1987, is responsible for Tragon’s worldwide data analysis, specializing in product optimization techniques, segmentation research, experimental design, choice-based modeling, and advanced multivariate analysis techniques. Heather specializes in understanding consumer behavior through multivariate data integration of sensory, consumer, and instrumental measurement techniques to help guide product development and marketing groups. She is co-developer of the Tragon Maximizer, an interactive predictive tool of consumer perception based on design of experiments. She is also a trained Tragon QDA® panel moderator. Thomas received her B.S. in Food Science from U.C. Davis. She is co-author, with Stone and Sidel, of Hitting the Target: Sensory and Product Optimization.

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Título: Sensory Evaluation Practices
Editorial: Elsevier Science Publishing Co Inc
Año de publicación: 2012
Condición del libro: New

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Descripción Academic Press. Hardcover. Estado de conservación: Very Good. 0123820863 Clearing Inventory! New Book w/ minor flaw, like bent or scratched cover. Total Satisfaction Guaranteed. Quick Handling. We work every day but Sunday. Standard delivery takes 4-14 business days. Please note: Shipping may take longer if you live in Hawaii or Alaska, Puerto Rico or Guam. Nº de ref. de la librería EH9780123820860VG

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Stone, Herbert; Bleibaum, Rebecca; Thomas, Heather A.
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Descripción Academic Press, U.S.A., 2012. Hardcover. Estado de conservación: Very Good Condition. 4th Edition. 9780123820860 Size: 8vo - over 7¾ - 9¾" tall. Book. Nº de ref. de la librería B038382

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Descripción Academic Press 2012-12-01, 2012. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-ELS-00003888

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Heather Thomas, Rebecca Bleibaum, Herbert Stone
Editorial: Elsevier Science Publishing Co Inc, United States (2012)
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Descripción Elsevier Science Publishing Co Inc, United States, 2012. Hardback. Estado de conservación: New. 4th edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn t find the product acceptable, it won t sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn t previously been considered a factor in the success of the project. Nº de ref. de la librería EOD9780123820860

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Heather Thomas, Rebecca Bleibaum, Herbert Stone
Editorial: Elsevier Science Publishing Co Inc, United States (2012)
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Descripción Elsevier Science Publishing Co Inc, United States, 2012. Hardback. Estado de conservación: New. 4th edition. Language: English . Brand New Book. Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn t find the product acceptable, it won t sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn t previously been considered a factor in the success of the project. Nº de ref. de la librería LIB9780123820860

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Heather Thomas, Rebecca Bleibaum, Herbert Stone
Editorial: Elsevier Science Publishing Co Inc, United States (2012)
ISBN 10: 0123820863 ISBN 13: 9780123820860
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Descripción Elsevier Science Publishing Co Inc, United States, 2012. Hardback. Estado de conservación: New. 4th edition. Language: English . Brand New Book. Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn t find the product acceptable, it won t sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn t previously been considered a factor in the success of the project. Nº de ref. de la librería LIB9780123820860

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Herbert Stone (editor), Rebecca N. Bleibaum (editor), Heather A. Thomas (editor)
Editorial: Elsevier Science 2012-09-14, Amsterdam |London (2012)
ISBN 10: 0123820863 ISBN 13: 9780123820860
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Descripción Elsevier Science 2012-09-14, Amsterdam |London, 2012. hardback. Estado de conservación: New. Nº de ref. de la librería 9780123820860

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Herbert Stone
Editorial: Oxford Elsevier LTD Sep 2012 (2012)
ISBN 10: 0123820863 ISBN 13: 9780123820860
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Descripción Oxford Elsevier LTD Sep 2012, 2012. Buch. Estado de conservación: Neu. Neuware - Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness' evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project. Emphasizes the importance of a scientific sensory methodology used to measure and understand consumer perception Illustrates the importance of planning, managing, and communicating product sensory information in a way that is actionable to developers and marketers Presents demonstrated methods for test selection, application and measurement, and testing with the right consumer, including more typical usage environments Includes worked examples for interpreting and displaying results 512 pp. Englisch. Nº de ref. de la librería 9780123820860

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Herbert Stone
Editorial: Oxford Elsevier LTD Sep 2012 (2012)
ISBN 10: 0123820863 ISBN 13: 9780123820860
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Descripción Oxford Elsevier LTD Sep 2012, 2012. Buch. Estado de conservación: Neu. Neuware - Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness' evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project. Emphasizes the importance of a scientific sensory methodology used to measure and understand consumer perception Illustrates the importance of planning, managing, and communicating product sensory information in a way that is actionable to developers and marketers Presents demonstrated methods for test selection, application and measurement, and testing with the right consumer, including more typical usage environments Includes worked examples for interpreting and displaying results 512 pp. Englisch. Nº de ref. de la librería 9780123820860

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