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Sensory and Consumer Research in Food Product Design and Development

Sensory and Consumer Research in Food Product Design and Development, Second Edition provides both theory and case histories illustrating;

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Breakthrough Food Product Innovation Through Emotions Research

design sensory cues and other behavior drivers into products that make consumers want to consume. This book has implications for the;

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Consumer-Led Food Product Development

for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research;

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Concept Research in Food Product Design and Development

Research in Food Product Design and Development appeals to a wide variety of audiences: R&D, marketing, sensory analysts, and universities alike;

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Discrimination Testing in Sensory Science

tests. This is an essential text for academics in sensory and consumer science and any sensory scientist working in research and development;

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Modifying Food Texture: Volume 2

volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring;

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Sensory Evaluation Practices

will be an ideal reference for sensory professionals, technical managers, product specialists and research directors in the food, beverage;

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Quantitative Sensory Analysis

acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a;

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Time-Dependent Measures of Perception in Sensory Evaluation

acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a;

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A Handbook for Sensory and Consumer-Driven New Product Development

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods;

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Alcoholic Beverages

control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and;

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Individual Differences in Sensory and Consumer Science

methodology based on the type of study you are performing, be it product research and development, quality control or consumer acceptance studies;

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Consumer and Sensory Evaluation Techniques

consumer goods product development and marketing This unique manual describes how to implement specific sensory and consumer methods based on;

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Integrating the Packaging and Product Experience in Food and Beverages

that capture consumer responses to products that go beyond traditional sensory and liking measures. These approaches include assessing;

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Consumer-based New Product Development for the Food Industry

In food product development, as in all new product development, time is money. This is the first book that describes and explains food;

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Methods in Consumer Research, Volume 2

context of consumer research and how to design studies for specific populations. In conjunction with the first volume, which covers new;

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Rapid Sensory Profiling Techniques

development and consumer research. Finally, part four explores the applications of rapid methods in testing specific populations.;

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Food Product Development

address the following key components of product development: Managing the Product Development Process, Consumer & Market Research, Making It;

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Colour Additives for Foods and Beverages

Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and;

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Sustainable Innovation in Food Product Design

development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with;

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Food Texture Design and Optimization

of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization;

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Case Studies in the Traditional Food Sector

researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has;

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Food Product Design

. It can also function as a powerful tool to optimize food products and/or processes, to accelerate food development cycles, reduce research;

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Olive Oil Sensory Science

optimization, product development, consumer testing and quality control. The intrinsic factors affecting olive oil quality perception are considered;

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Methods in Consumer Research, Volume 1

fundamental principle of consumer science, consumer segmentation, and the influence of extrinsic product characteristics, such as packaging and;

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Accelerating New Food Product Design and Development

Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this;

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Food, People and Society

in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from;

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