- NEW BOOKINTEGRATING THE PACKAGING AND PRODUCT EXPERIENCE IN FOOD AND BEVERAGES, 1st Edition
A ROAD-MAP TO CONSUMER SATISFACTION
Editor : P. Burgess Woodhead Publishing 2016Focusing on the inter-relationship between packaging design and product experience this practical guide for product developers and marketers includes an extensive overview of an adapted satisfaction scale, tailored for the food and beverage sector, which identifies varying satisfaction response modes such as contentment, pleasure, and delight.Table of the contents
1. Multisensory Packaging Design: Color, Shape, Texture, Sound, and Smell
NEW BOOK EDITED BY THE NORWEGIAN SENSORY SCIENCE GROUP
presented in Oslo, May 12th 2015, during the E3S/Nordic Workshop
The Norwegian Sensory Science Group (SSG) is pleased to announce the book “Sensorikk – måling med menneskelige sanser” (Sensory – measurement using the human senses) edited by the group. This is the third book edited by the group and covers topics like the senses, guidelines for performing sensory analysis, applied objective methods, consumer testing, product development, quality control, quality assurance, non-food and statistics.
New Release 1.2.1
The program is in continuous development, so please check for new versions every month.
FLAVOUR DEVELOPMENT, ANALYSIS AND PERCEPTION IN FOOD AND BEVERAGES
Jane K. Parker, Stephen Elmore & Lisa Methven (Eds.)
Woodhead Publishing, 2014
Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour.
RAPID SENSORY PROFILING TECHNIQUES
Julien Delarue, Ben Lawlor & Michel Rogeaux (Eds.), Woodhead Publishing, 2014
Sensory analysis is an important tool in new product development. There has recently been significant development in the methods used to capture sensory perception of a product. Rapid Sensory Profiling Techniques provides a comprehensive review of rapid methods for sensory analysis that can be used as alternatives or complementary to conventional descriptive methods. Part one looks at the evolution of sensory perception capture methods. Part two focuses on rapid methods used to capture sensory perception, and part three covers their applications in new product development and consumer research. Finally, part four explores the applications of rapid methods in testing specific populations.
OLIVE OIL SENSORY SCIENCE
Erminio Monteleone & Susan Langstaff (eds.), Wiley-Blackwell, 2014
Olive Oil Sensory Science is an invaluable resource for olive oil scientists, product development and marketing personnel on the role of sensory evaluation in relation to current and future market trends.
Tools and Applications of Sensory and Consumer Science
By Drs. Daniel M. Ennis, Benoît Rousseau, and John M. Ennis
52 Technical Report Scenarios Based on Real-Life ProblemsNEW PRINTING AVAILABLE OCTOBER 2014!2014 printing includes 4 additional technical reports
A free open source data analysis tool
The ConsumerCheck is a free software package providing a graphical user interface (GUI) for analyzing typical data from consumer studies. The software is developed by Nofima, Norway and DTU, Denmark with support from Danish and Norwegian industry. Features provided are
ATLANTE SENSORIALE DEI PRODOTTI ALIMENTARI
Milano, Tecniche Nuove, 2013
Italian Sensory Science Society
The Italian Sensory Science Society (SISS) is pleased to announce the book “Atlante sensoriale dei prodotti alimentari” (Sensory Atlas of Food Products) edited by the society. Forty-six members of the Italian Sensory Science Society contributed to the book dealing with descriptive analysis applied to different food product categories: wines, grappa, beers, coffee, fruit juices, the, extra virgin olive oils, olives, butter, bread, pasta, rice, cheeses, hams and various kinds of cold meats and salami, vinegar, chocolate and honey.