Non-Food Sensory Practices
Language: English
Published by Elsevier Science, 2021
Series: Book 272 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Softcover
- New
Condition: New
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Presents methodological specificities and solutions for the sensory evaluation of non-food products Includes case studies that help readers understand how to adapt food-centric sensory methods developed for non-food applications T.
Seller Inventory # 378036321
- Title
- Non-Food Sensory Practices
- Publisher
- Elsevier Science
- Publication year
- 2021
- Condition
- New
- Binding
- Kartoniert / Broschiert
- Language
- English
- ISBN 10
- 0128219394
- ISBN 13
- 9780128219393
- Series
- Book 272 of 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
Sensory evaluation is applied in very diverse and sometimes unexpected sectors. Nonfood Sensory Practices aims to show how sensory professionals from sectors other than food have embraced sensory evaluation methods for product development and communication of their products’ sensory properties. This book is thus intended as a first assessment of what is happening in nonfood sectors. It will open perspectives to those sensory professionals who wish to apply and adapt their expertise in food sensory science to other types of products, as well as to those working in nonfood sectors but with lesser background in sensory evaluation.
Many nonfood products are intrinsically complex. They can be used in diverse ways, often in strong interaction with context and – unlike food – over several hours, days or months. This book shows how sensory professionals have adapted to these specificities, not to mention specific needs in terms of panel management and different ways to deal with consumers, users, customers or even sometimes with patients. First chapters present general methodological principles that will allow readers to fully apprehend the use of sensory practices. Then, contributions from many professionals in nonfood sectors will help to realize and promote the potential added value of sensory evaluation to their own field of application.
- Presents methodological specificities and solutions for the sensory evaluation of non-food products
- Includes case studies that help readers understand how to adapt food-centric sensory methods developed for non-food applications
- Triggers new ideas and further useful developments for the sensory evaluation of food products and the study of food-related consumer behaviors
"Synopsis" may belong to another edition of this title.
About the Author
Irène Bacle spent most of her career in the pharmaceutical industry where she developed a strong expertise of all areas of sensory evaluation. She has applied sensory analysis to many consumer good categories, including cosmetics, personal care products, oral and dental care, as well as to drugs and medical devices. She has experienced cultural diversity while working with panels in many different countries in Europe, Asia and South America. This led her to value the importance of product usage and specific consumption habits in all her projects. She is now a consultant in sensory analysis and works with companies to assess their needs and to design and set up efficient sensory and consumer studies.
Julien Delarue is Assistant Professor of Sensory & Consumer Science at the University of California Davis. His research focuses on methods to measure consumer sensory perception and preferences and on their effective use in R&D. He seeks to develop high validity consumer-oriented methods. His research explores the role of context in hedonic measures using immersive environments and digital technologies. He also works to develop and validate rapid and flexible descriptive analysis methods with application to new product development and consumer research. Formerly a Professor at AgroParisTech in the food science and technology joint research unit with INRAE and Université Paris-Saclay, he has served as the Chair of the French Society for Sensory Analysis (SFAS) and of the European Sensory Science Society (E3S).
"About the title" may belong to another edition of this title.
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