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A handbook for sensory and consumer-driven new product development : innovative technologies for the food and beverage industry / Maurice G. O'Sullivan.

By: O'Sullivan, Maurice G [Author].
Material type: TextTextSeries: Woodhead Publishing series in food science, technology and nutrition. Publisher: Amsterdam : Elsevier, Woodhead Publishing, 2017Description: xxxi, 337 p. : ill., charts, photos. ; 24 cm.ISBN: 9780081003527 (print); 9780081003572 (online).Subject(s): New products -- Marketing | Food industry and trade | Food technology | Food -- Sensory evaluation | Perrotis College -- Bachelor of science degree | Perrotis College -- Master of science degreeDDC classification: 664.00685
Partial contents:
Part I. Sensory Methods. - 1. Difference methods. - 2. Descriptive methods. - 3. Sensory affective (hedonic) testing. - 4. Rapid sensory profiling methods. - 5. Multivariate data analysis for product development and optimisation.
Part II. Product Quality, Development and Optimisation. - 6. Shelf life and sensory quality of foods and beverages. - 7. Packaging technologies for maintaining sensory quality. - 8. Instrumental assessment of the sensory quality of food and beverage products. - 9. Nutritionally optimised low fat foods. - 10. Sensory and consumer-led innovative product development - from inception to the shelf (current and future methodologies).
Part III. Case Studies: sensory and consumer driven NPD in action. - 11. Sensory properties affecting meat and poultry quality. - 12. Sensory properties of dairy products. - 13. Sensory properties of beverage products (alcoholic and nonalcoholic). - 14. Sensory properties of bakery and confectionary products.
Summary: "A Handbook for Sensory and Consumer-Driven New Product Development" explored 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 approaches, 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.Scope and content: 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 techniques. 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 Beverages (alcoholic and nonalcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different products.
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Book Non Fiction Book Non Fiction "George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

"George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

Perrotis College - Bachelor degree 664.00685 O'Su (Browse shelf) Available Graduate (Innovative Technologies for Sustainable Agricultural Systems - Level 7) -- Recommended | Graduate (Advanced Topics in Food Product Dev. in animal & plant origin - Level 8) -- Recommended | Bachelor (Applied Food Product Development - level 5 FST) -- Recommended 13018591

Hard cover.

Includes bibliographical references and index.

Part I. Sensory Methods. - 1. Difference methods. - 2. Descriptive methods. - 3. Sensory affective (hedonic) testing. - 4. Rapid sensory profiling methods. - 5. Multivariate data analysis for product development and optimisation.

Part II. Product Quality, Development and Optimisation. - 6. Shelf life and sensory quality of foods and beverages. - 7. Packaging technologies for maintaining sensory quality. - 8. Instrumental assessment of the sensory quality of food and beverage products. - 9. Nutritionally optimised low fat foods. - 10. Sensory and consumer-led innovative product development - from inception to the shelf (current and future methodologies).

Part III. Case Studies: sensory and consumer driven NPD in action. - 11. Sensory properties affecting meat and poultry quality. - 12. Sensory properties of dairy products. - 13. Sensory properties of beverage products (alcoholic and nonalcoholic). - 14. Sensory properties of bakery and confectionary products.

"A Handbook for Sensory and Consumer-Driven New Product Development" explored 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 approaches, 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 techniques. 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 Beverages (alcoholic and nonalcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different products.

For new product development researchers working in large corporations and SMEs (micro, small or medium-sized enterprises), as well as being accessible to the novice starting up their own business.

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