Sensory and Consumer Research in Food Product Design and Development
Language: English
Published by Iowa State University Press, 2012
- Hardcover
- New
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Add to basketItem description from seller
Sensory and Consumer Research in Food Product Design and Development, Second Edition provides both theory and case histories illustrating the types of issues faced by food professionals, the nature of the thinking and the way problems can be solved in a practical format. Series: Institute of Food Technologists Series. Num Pages: 440 pages, Illustrations. BIC Classification: PN; TT. Category: (P) Professional & Vocational. Dimension: 254 x 181 x 25. Weight in Grams: 1004. . 2012. 2nd Edition. Hardcover. . . . . Books ship from the US and Ireland.
Seller Inventory # V9780813813660
- Title
- Sensory and Consumer Research in Food Product Design and Development
- Author
- Moskowitz,howard R.
- Publisher
- Iowa State University Press
- Publication year
- 2012
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0813813662
- ISBN 13
- 9780813813660
- Edition
- 2nd Edition
This popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide another perspective on commonly encountered problems and their practical solutions.
This book is aimed at professionals in all sectors of the food and beverage industry. Sensory and Consumer Research in Food Product Design and Development is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.
"Synopsis" may belong to another edition of this title.
About the Author
Jacqueline H. Beckley, M.B.A., is the founder of The Understanding & Insight Group, LLC, Denville, NJ, an innovative business development and strategy firm working with both large and small companies to integrate traditional approaches with new concepts and tools for business growth. Previously, Beckley held positions within industry and consulting, including director of consumer perception at Nabisco, Inc., group manager of sensory research and R&D for the Quaker Oats Company, and research scientist for Amoco Chemical Company.
Anna V.A. Resurreccion, Ph.D., is a professor of food science and technology at the University of Georgia. She has published 128 refereed journal articles reporting her research on sensory evaluation, consumer acceptance, and food quality evaluation. Resurreccion is a fellow of the Institute of Food Technologists and serves on editorial boards for the Journal of Sensory Studies and major journals. Previously, she was associate scientific editor for the Journal of Food Science and chair of the Product Development Division of the Institute of Food Technologists.
"About the title" may belong to another edition of this title.
Kennys Bookstore
Olney, MD, U.S.A.
AbeBooks seller since October 9, 2009
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