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, ...
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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.
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Add this copy of Sensory Evaluation of Food: Principles and Practices to cart. $181.85, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2016 by Springer.
Edition:
2nd Softcover Reprint of the Original 2nd 2010 edition
Publisher:
Springer
Published:
2016
Language:
English
Alibris ID:
18145294414
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New. Trade paperback (US). Glued binding. 596 p. Food Science Text. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Sensory Evaluation of Food: Principles and Practices to cart. $181.86, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2016 by Springer.
Add this copy of Sensory Evaluation of Food: Principles and Practices to cart. $84.52, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2010 by Springer.
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New. Sewn binding. Cloth over boards. 596 p. Contains: Tables, black & white, Figures. Food Science Text. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Sensory Evaluation of Food: Principles and Practices to cart. $84.53, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2010 by Springer.
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.
