Del i serien Woodhead Publishing Series in Food Science, Technology and Nutrition

Individual Differences in Sensory and Consumer Science

Experimentation, Analysis and Interpretation

Inbunden, Engelska, 2018

2 139 kr

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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.

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

Produktinformation

Utgivningsdatum2018-02-23
Mått152 x 229 x undefined mm
Vikt430 g
FormatInbunden
SpråkEngelska
SerieWoodhead Publishing Series in Food Science, Technology and Nutrition
Antal sidor260
FörlagElsevier Science
ISBN9780081010006

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Tillverkningsteknik inom Naturvetenskap och teknik

Tormod Naes is a Professor of Statistics at Nofima (The Norwegian Institute of Food, Fisheries and Aquaculture Research) and has experience in both method development and applications within a large number of areas the most important being spectroscopy, process optimisation, product development and sensory science. He has co-authored and co-edited six books in the areas of chemometrics, statistics and sensory science. Paula's research has focused on the exploration of new methodologies to further understanding sensory and consumer perception, in particular sensory descriptive techniques with the use of consumers and the influence of non-sensory parameters in consumer food choice. She is a member of the Editorial Board and Guest Editor of Food Research International and of Current Opinion in Food Science. She also has a part-time associate professor position in in sensory and consumer science at the Norwegian University of Life Sciences (NMBU). Ingunn Berget is a Research Scientist at Nofima working mainly in the area of statistical analysis of sensory and consumer science. Ingunn's research has focused on the understanding of statistical methods in sensory and consumer perception, in particular sensory descriptive techniques with the use of consumers and the influence of non-sensory parameters in consumer food choice.

1. Introduction2. General concept and framework3. Individual differences in descriptive sensory data4. Individual differences in discrimination testing5. Individual differences in projective mapping6. Individual differences in CATA, sorting and PSP7. Individual differences in TDS8. Individual differences in consumer liking data (rating)9. Individual differences in consumer liking data (choice based conjoint)Appendix: The different statistical methods used