Category Archives: Books

New book: Tools and Applications of Sensory and Consumer Science

71 Technical Report Scenarios Based on Real-life Problems

Edited by Dr. Daniel M. Ennis and Dr. Benoît Rousseau

This book is a must-have tool for professionals in product testing, consumer research, and advertising claims support.

It contains 71 of the most significant and useful technical reports from the last 22 years.

Readers will easily relate to the problems and solutions in each 2-page scenario. And for deeper study, the reader will find a list of published papers on a variety of related subjects.

1. The book addresses topics in the following seven areas:
2. Difference and Preference Tests
3. Ratings and Rankings
4. Advertising Claims Support
5. Drivers of Liking® and Landscape Segmentation Analysis®
6. Optimizing Product Portfolios
7. Advanced Analytic Tools
8. Design Issues in Product Tests and Surveys

Also included are 27 tables for product testing methods so the reader can interpret results from discrimination methodologies such as the tetrad test, triangle test, same-different method, duo-trio test, replicated testing, and others.

10% discount to E3S members! Before ordering online, please request your discount by sending an email to The Institute for Perception at mail@ifpress.com.

Further information

Share

Leave a Comment

Filed under Books

Call for papers: [Foods] Special Issue “Determinants of Preference and Consumption of Healthy Food in Children”

*Submission deadline*: 31 January 2021

Impact Factor: 4.092 (2019)

Special Issue Editors

Prof. Dr. Monica LaureatiWebsite
Guest Editor
Department of Food, Environmental and Nutritional Sciences (DEFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
Interests: sensory and consumer science; food science; children eating behavior; sustainable food systems; food quality

Special Issue Information

Food preference is an important driver of food consumption, especially in children for whom the hedonic component is one of the key factors in determining healthy food choice. Establishing healthy dietary behaviors from an early age is crucial, as food preferences acquired during childhood persist into adulthood. A better understanding of children’s food preferences and their determinants may contribute in designing strategies to reduce obesity and malnutrition as well as developing healthy and sustainable food that they like and which meets their expectations. 

In this Special Issue of Foods, we encourage the submission of manuscripts (both original research and review articles) related to the factors that affect children’s food perception, preference and choice, including (but not limited to) genetics, orosensory responsiveness, personality traits, environment, as well as new fields of study such as oral microbiome. Manuscripts focusing on innovations in sensory and consumer science methodologies and approaches tailored to children are very welcome, as well as studies addressing cross-cultural differences in food perception and preference. Manuscripts on eating disorders, clinical samples of the pediatric population, or those not including some form of human measurement or not bringing a novel scientific contribution are not in the scope of this Special Issue. We are confident that the high-quality manuscripts collected in this Special Issue will contribute to deepening and expanding knowledge about food perception mechanisms and the dynamics of preference in children.

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI’s English editing service prior to publication or during author revisions.

Further information

Share

Leave a Comment

Filed under Books

Call for papers: [Foods] Special Issue “Texture Sensitivity and Consumer Food Preference and Behaviour”

*Submission deadline*: 31 May 2021

Impact Factor: 4.092 (2019)

Special Issue Editors

Prof. Dr. Rossella di MonacoWebsite
Guest Editor
Department of Agricultural Sciences, University of Naples Federico II, Italy
Interests: sensory evaluation of food; new sensory methods; human sensory sensitivity; factors affecting consumer food behavior; liking and consumer choice

Dr. Sharon PuleoWebsite
Guest Editor
CAISIAL – Centre of Food Innovation and Development in the Food Industry – University of Naples Federico II, Italy
Interests: sensory sensitivity; food preference and choice; mechanical and rheological properties of food; psychological traits

Special Issue Information

Many intrinsic and extrinsic factors lead people to choose or prefer a type of food instead of another. Among them, sensory sensitivity plays a pivotal role. However, substantial individual variations in chemosensory perceptions exist. It is widely demonstrated that individual sensitivity to taste and odour sensations significantly changes food preference, choice, and consumption, whereas texture and trigeminal sensitivities, and how they could affect food rejection or preferences and choice, are poorly investigated. 

This Special Issue of Foods aims to collect both original research papers and reviews to expand knowledge in the field of individual sensitivity to texture and trigeminal sensations, bringing together insights from interdisciplinary fields. Researchers in physiology, psychology, sensory evaluation, behavioral, and consumer science are kindly invited to submit their works. Articles dealing with methodological issues are highly desirable and very welcome, as well as articles focused on the several relationships existing among the individual variables determining food preferences, food choices or people’s eating habits.

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI’s English editing service prior to publication or during author revisions.

Further information

Share

Leave a Comment

Filed under Books

Sensory Panel Management

Sensory Panel Management
1st Edition
A Practical Handbook for Recruitment, Training and Performance

Authors: Lauren Rogers
eBook ISBN: 9780081011157
Paperback ISBN: 9780081010013
Imprint: Woodhead Publishing
Published Date: 26th October 2017
Page Count: 376

Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and gives detailed information about sensory panel recruitment, training and on-going management.

Key Features
Discusses sensory panels for testing food and non-food based products
Covers best practices for recruitment, selection and training of panels
Provides examples of training plans for sensory panels
Encompasses experimental design and data analysis of panel results
Organized in modular format for practical uses

Share

Leave a Comment

Filed under Books

Discrimination Testing in Sensory Science

Discrimination Testing in Sensory Science
1st Edition
A Practical Handbook

Editors: Lauren Rogers
eBook ISBN: 9780081011164
Paperback ISBN: 9780081010099
Imprint: Woodhead Publishing
Published Date: 4th July 2017
Page Count: 518

Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science. The book covers all aspects of difference testing: the history and origin of different methods, the practicalities of setting up a difference test, replications, the statistics behind each test, dealing with the analysis, action standards, and the statistical analysis of results with R.

The book is written by sensory science experts from both academia and industry, and edited by an independent sensory scientist with over twenty years of experience in planning, running and analyzing discrimination tests. This is an essential text for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control.

Key Features
Contains practical guidance on the performance and analysis of discrimination testing in sensory and consumer science for both food and non-food products
Includes the latest developments in difference testing, including both new methods and state-of-the-art approaches
Features extensive coverage of analysis with a variety of software systems
Provides essential insight for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control

Further information

Share

Leave a Comment

Filed under Books

Descriptive Analysis in Sensory Evaluation

Descriptive Analysis in Sensory Evaluation

Sarah E. Kemp (Editor), Joanne Hort (Editor), Tracey Hollowood (Editor)

A comprehensive review of the techniques and applications of descriptive analysis

Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants.

Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication.

Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions.  This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis.

Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.

ISBN: 978-1-118-99167-1

Jan 2018, Wiley-Blackwell

744 pages

The book is also available as an ePDF, ePub and oBook |

 

Share

Leave a Comment

Filed under Books

Why You Eat What You Eat

WHY YOU EAT WHAT YOU EAT
The Science Behind Our Relationship with Food
Rachel Herz 
In Why You Eat What You Eat Rachel Herz presents our relationship to food as a complicated recipe, whose ingredients—taste, personality and emotions—combine to make eating a potent and pleasurable experience. Herz weaves curious findings and compelling facts into a narrative that tackles important questions, revealing how psychology, neurology and physiology shape our relationship with food, and how food alters the relationship we have with ourselves and each other.
Share

Leave a Comment

Filed under Books

Methods in Consumer Research, Volume 1 – New Approaches to Classic Methods

Methods in Consumer Research, Volume 1
New Approaches to Classic Methods

1st Edition
 Editors: Gaston Ares Paula A. Varela
Published Date: 5th January 2018

Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science. The book touches on the latest developments in qualitative techniques, including coverage of both focus groups and social media, while also focusing on liking, a fundamental principle of consumer science, consumer segmentation, and the influence of extrinsic product characteristics, such as packaging and presentation on consumer liking.

In conjunction with the second volume, which covers alternative approaches and special applications, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. And, with examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies.

Key Features

  • Presents a fully comprehensive coverage of the latest developments in the classical methodologies of consumer research
  • Provides examples of successful application of the methodologies presented
  • Includes focus groups and social media discussions
  • Encompasses consumer segmentation, with a focus on psychographics and genetics

Hardcover ISBN: 9780081020890
Imprint: Woodhead Publishing
Page Count: 582

Further information and pre-order

Share

Leave a Comment

Filed under Books

Individual Differences in Sensory and Consumer Science

Individual Differences in Sensory and Consumer Science
1st Edition
Experimentation, Analysis and Interpretation
Authors: Tormod Naes, Paula A. Varela & Ingunn Berget
Published Date: 1st March 2018

Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state-of-the-art coverage on how to plan and execute experiments that give rise to individual differences, also providing the framework for successful analysis and interpretation of results. The book highlights the different methodologies that can be applied and how to select the correct methodology based on the type of study you are performing, be it product research and development, quality control or consumer acceptance studies.

Written by an experienced team of statisticians and sensory and consumer scientists, the book provides both academics and industry professionals with the first complete overview of a topic of ever-increasing importance.

Table of Contents
  1. Introduction
  2. General concept and framework
  3. Individual differences in descriptive sensory data
  4. Individual differences in discrimination testing
  5. Individual differences in projective mapping
  6. Individual differences in CATA, sorting and PSP
  7. Individual differences in TDS
  8. Individual differences in consumer liking data (rating)
  9. Individual differences in consumer liking data (choice based conjoint)
    Appendix: The different statistical methods used

Key Features
Identifies how to plan and execute experiments in sensory and consumer science
Analyzes and interprets individual variances in sensory and consumer research
Differentiates best practices for examining product development, quality control and consumer acceptance
Readership
Sensory scientists in research and industry, Statisticians working in the sensory and consumer science area, Postgraduate students in sensometrics, and high level undergraduate courses

Paperback ISBN: 9780081010006
Imprint: Woodhead Publishing
Page Count: 308

Further information and pre-order

Share

Leave a Comment

Filed under Books

Integrating the Packaging and Product Experience in Food and Beverages

integrating-the-packaging-and-the-product-experience
INTEGRATING THE PACKAGING AND PRODUCT EXPERIENCE IN FOOD AND BEVERAGES, 1st Edition
A ROAD-MAP TO CONSUMER SATISFACTION
Editor : P. Burgess    Woodhead Publishing 2016
Focusing 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
C. Spence

1.1. Introduction
1.2. Neuroscience-Inspired Packaging Design
1.3. Packaging Color
1.4. Packaging Shape
1.5. Packaging Texture
1.6. Packaging Weight
1.7. Ease of Opening
1.8. Auditory Packaging Design
1.9. Olfactory Packaging Design
1.10. Tasty Packaging
1.11. Individual/Cultural Differences in Multisensory Packaging Design
1.12. Conclusions

2. Consumer Reactions to On-Pack Educational Messages
K.G. Grunert

2.1. The Food Label as an Information Source
2.2. A Model of Consumer Processing of On-Pack Information
2.3. Effects of Major Types of On-Pack Messages
2.4. The Role of Context
2.5. New Developments in Package Communication

3. Designing Inclusive Packaging
J. Goodman-Deane, S. Waller, M. Bradley, A. Yoxall, D. Wiggins and P.J. Clarkson

3.1. Noninclusive Packaging
3.2. Inclusive Design
3.3. A Framework for Inclusive Design
3.4. Empathy Tools
3.5. Simulation
3.6. Personas
3.7. Conclusions
3.8. Future Work and Trends

4. Omni-Channel Retail—Challenges and Opportunities for Packaging Innovation
C. Barnes

4.1. Introduction
4.2. The Omni-Channel Shopping Experience
4.3. Innovative Packaging for Omni-Channel Retail
4.4. Packaging as the Omni-Channel Integrator
4.5. Satisfying Customers Through Omni-Channel Packaging Innovation
4.6. Summary

5. Emotion Measurements and Application to Product and Packaging Development
S. Spinelli and M. Niedziela

5.1. Introduction
5.2. Emotion Measurement Methods in Sensory and Consumer Studies and Applied Consumer Neuroscience
5.3. Emotions in the Product Experience: From the Product to the Packaging (and Back)
5.4. Future Trends
5.5. Sources of Further Information and Advice

6. Neurosense and Packaging: Understanding Consumer Evaluations Using Implicit Technology
E. Fulcher, A. Dean and G. Trufil

6.1. Problems With the Self-Report Method in Market Research
6.2. Products Are Evaluated Spontaneously by Consumers
6.3. The Neuroscience Alternative
6.4. Implicit Reaction-Time Tests
6.5. System 1 and Associative Memory Networks
6.6. Implicit Versus Explicit Measures: Validity Issues
6.7. Cognitive Psychology of Consumer Pack Perception
6.8. Case Studies

7. Explicit Methods to Capture Consumers’ Responses to Packaging
S. Thomas and M. Chambault

7.1. Introduction
7.2. Large-Scale Quantitative Assessment of Consumers’ Attitudes and Perceptions of Packaging Features
7.3. Small-Scale Exploration of Consumers’ Attitudes Toward Packaging Concepts and Prototypes: Focus Groups, Enabling, and Projective Techniques
7.4. Consumers’ Interaction With Packaging In-home and In-store: Observation
7.5. An Evaluation of the Relative Importance of Different Packaging Components and Extrinsic Cues: Conjoint Analysis and MaxDiff
7.6. Holistic Approaches to Explore the Similarities and Differences in Overall Packaging and Packaging Design Components: Projective Mapping and Related Techniques
7.7. Conclusions

8. Consumers’ Mindset: Expectations, Experience, and Satisfaction
P. Burgess

8.1. Consumer Choices
8.2. Expectations and Satisfaction
8.3. Consumption Processing Model
8.4. Case Study: Citrus-Flavored Green Teas
8.5. Conclusions

Share

Leave a Comment

Filed under Books