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| society of sensory professionals: Discrimination Testing in Sensory Science Lauren Rogers, 2017-09-29 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. - 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 |
| society of sensory professionals: Consumer-based New Product Development for the Food Industry Sebastiano Porretta, Howard Moskowitz, Attila Gere, 2021-04-06 In food product development, as in all new product development, time is money. This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach. Innovative development starts with the consumers and makes use of new disrupting technologies to describe the process. Combining research from experienced and international top quality contributors, it defines the more nuanced development solutions that are becoming available. Coverage includes the use of artificial intelligence, big data and other new technologies that add to the new product development (NPD) process and help to create successful products with shorter lead times. It includes case studies from around the world that consider aspects of consumer behaviour as well as consumer responses to market research. Aimed at all those involved in new product development, e.g. marketing personnel, food engineers and manufacturers as well as food scientists, this book will provide a fascinating insight into this exciting area of research. |
| society of sensory professionals: Sensory Panel Management Lauren Rogers, 2017-10-26 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. Sensory Panel Management gives both theoretical and practical information from deciding what type of panel to recruit and how to conduct panel training, to creating the best sensory team and how to deal with any issues. Downloads of several of the documents included in the book are available from http://www.laurenlrogers.com/sensory-panel-management.html The book is divided into three main sections. The first section looks at the recruitment of sensory panels, covering the process from both a scientific and a human resources angle. The second section deals with the training of a sensory panel. Initial training, as well as method and product specific training is covered. Example session plans for running panel sessions for quality control, discrimination tests, descriptive profiling, temporal methods and consumer tests are included within the specific chapters. Refresher and advanced training such as training panelists to take part in gas chromatography-olfactometry are also included. The third section examines the performance of sensory panels. Chapters within this section explore performance measures and ways of preventing (and dealing with) difficult situations relating to panellists. A final chapter looks at the future of sensory panels. Throughout the book there are short case study examples demonstrating the practical application of the methods being discussed. Sensory Panel Management is a key reference for academics, technical and sensory staff in food companies. Lauren Rogers is an independent sensory science consultant in the UK with more than twenty years of practical experience. She has worked on a wide variety of projects, including shelf life studies, product and flavor optimization, new flavor development and in-depth brand analyses. She is a member of the Society of Sensory Professionals, the Institute of Food Science and Technology's Sensory Science Group, the Sensometric Society and is also a member of the ASTM Sensory Evaluation Committee (E18). - 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 |
| society of sensory professionals: Food Oral Processing Jianshe Chen, Lina Engelen, 2012-04-16 This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines. |
| society of sensory professionals: Co-Operative Action Charles Goodwin, 2018 This book investigates how language, embodiment, objects, and settings in historically shaped communities combine, and form human actions. |
| society of sensory professionals: My Sensory Book Lauren H. Kerstein, 2008 An interactive workbook designed to help children with sensory issues learn how to identify their needs and develop strategies to address them. Also works on children's self-esteem. |
| society of sensory professionals: Sensory Evaluation Practices Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas, 2012-08-02 1. Introduction to sensory evaluation -- 2. The organization and operation of a sensory evaluation program -- 3. Measurement -- 4. Test strategy and the design of experiments -- 5. Discrimination testing -- 6. Descriptive analysis -- 7. Affective testing -- 8. Strategic applications -- 9. Epilogue. |
| society of sensory professionals: Sensory Evaluation of Sound Nick Zacharov, 2018-12-07 Sensory Evaluation of Sound provides a detailed review of the latest sensory evaluation techniques, specifically applied to the evaluation of sound and audio. This three-part book commences with an introduction to the fundamental role of sound and hearing, which is followed by an overview of sensory evaluation methods and associated univariate and multivariate statistical analysis techniques. The final part of the book provides several chapters with concrete real-world applications of sensory evaluation ranging from telecommunications, hearing aids design and binaural sound, via the latest research in concert hall acoustics through to audio-visual interaction. Aimed at the engineer, researcher, university student or manager the book gives insight into the advanced methods for the sensory evaluation with many application examples. Introduces the fundamental of hearing and the value of sound Provides a firm theoretical basis for advanced techniques in sensory evaluation of sound that are then illustrated with concrete examples from university research through to industrial product development Includes chapters on sensory evaluation practices and methods as well as univariate and multivariate statistical analysis Six application chapters covering a wide range of concrete sensory evaluation study examples including insight into audio-visual assessment Includes data analysis with several associated downloadable datasets Provides extensive references to the existing research literature, text books and standards |
| society of sensory professionals: Time-Dependent Measures of Perception in Sensory Evaluation Joanne Hort, Sarah E. Kemp, Tracey Hollowood, 2017-03-20 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 way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Sensory perception of products alters considerably during the course of consumption/use. Special techniques are used in product development to measure these changes in order to optimise product delivery to consumers. Time-Dependent Measures of Perception in Sensory Evaluation explores the many facets of time-dependent perception including mastication and food breakdown, sensory-specific satiety and sensory memory. Both traditional and cutting-edge techniques and applications used to measure temporal changes in sensory perception over time are reviewed, and insights into the way in which sensory properties drive consumer acceptance and behaviour are provided. This book will be a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students; and industry-based researchers in QA/QC, R&D and marketing. |
| society of sensory professionals: Sensory and Instrumental Evaluation of Alcoholic Beverages Hildegarde Heymann, Susan E. Ebeler, 2016-11-23 Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications. Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data. - Uniquely focused on alcoholic beverages and their assessment - Includes real-world information for practical application - Presents a full range of methodologies, providing key comparative insights |
| society of sensory professionals: Nutrition, Functional and Sensory Properties of Foods Chi-Tang Ho, Cynthia Mussinan, Fereidoon Shahidi, Ellene Tratras Contis, 2013 This book pulls together the latest research on flavour chemistry and nutritional and functional properties of food. Written by international experts in the field and edited to a high standard, this title will provide a unique reference for researchers and other professionals in the industry and academia. |
| society of sensory professionals: Sensory Intelligence Annemarie Lombard, 2007 We experience our environment in a unique way through our senses. Some people thrive in a busy environment with lots going on and many people involved. They like everything brighter, louder, hotter, faster and find these inputs enjoyable and stimulating. Others avoid a crowded, noisy environment and will escape to ordered tranquillity whenever they can. They prefer everything softer, milder, slower and quickly feel overwhelmed and irritated by too much fuss and flutter. Sensory intelligence explains in clear layman's terms how this works to help you understand why you and others respond to sensory input the way you do. It then tells you how to modulate your senses to adapt to your environment and other people, or change your environment to fit your sensory preferences. It will help you to function more effectively and give you greater understanding and adaptability within your relationships, both at home and at work. ;Annemarie Lombard is bridging the gap between what professionals and researchers know about sensation and what the public would benefit from knowing ... When parents, partners, friends and co-workers understand each other and why they are reacting the way they do, it is easier to make adjustments ...; Winnie Dunn (PhD OTR FAOTA), Professor & Chair Department of Occupational Therapy Education, University of Kansas Medical Center. |
| society of sensory professionals: True Taste Matt Kramer, 2015-08-04 There's a world of words to describe wine, but only seven you need to know to understand it. Wine is one of the most written about beverages in our history, with dictionaries dedicated solely to the words and phrases used to describe it in the ever-expanding world of self-professed wine connoisseurs. Now, the great demystifier of wine” (Booklist), highly acclaimed wine expert Matt Kramer, explains in a lucid, accessible and conversational style that there are only seven words that you really need to remember to enjoy wine with anyone. |
| society of sensory professionals: Abstracts , 2009 |
| society of sensory professionals: Sensory Modulation in Dementia Care Tina Champagne, 2018-04-19 Explaining how to modify the Sensory Modulation Program for people with dementia, this practical resource covers assessment of sensory issues to implementation of effective sensory activities. This approach can be used with adults at all stages of dementia, in individual and group settings. A supporting assessment tool is available to download. |
| society of sensory professionals: Sensory Evaluation Practices Herbert Stone, Joel L. Sidel, 2004-05-05 This book will provide useful information for consumer products and food industry personnel involved in the production and marketing of foods, beverages, cosmetics, paper products, and fragrances. |
| society of sensory professionals: Nonfood Sensory Practices Anne-Marie Pense-Lheritier, Irene Bacle, Julien Delarue, 2021-08-28 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 |
| society of sensory professionals: Sensory Evaluation Techniques, Third Edition Morten C. Meilgaard, B. Thomas Carr, Gail Vance Civille, 1999-06-24 Honey-mustard chicken roasting in an oven, fashion models sporting the latest line of lipstick, blush and balm, and the piercing sound of paper being torn in half may not seem to have much in common. But in reality, food, cosmetic and paper products similar to these often undergo rigorous testing at some stage or another as part of a fascinating-and stimulating-scientific process: sensory evaluation. Aimed at the practicing sensory professional, Sensory Evaluation Techniques, Third Edition, makes product evaluation clear, concise, and approachable, with the simplest to the most complex sensory methods and their interpretation spelled out. The book explores the theory and applications of sensory evaluation methods with sufficient background material to allow the user to understand the evaluation of sensory perception and actually perform sensory tests. The book's how-to description of sensory evaluation methods features all of the commonly-used practical sensory tests, followed by a guide to selecting the optimal method for a given problem. Descriptions are accompanied by several practical examples. Consumer research techniques are included, and the book contains complete instructions for the Spectrumä method of descriptive analysis, as well as relevant selection of those statistical techniques the sensory analyst needs, with examples illustrating the analysis of sensory tests. New in the Third Edition is the latest information on sensory tests and statistical techniques for the analysis of sensory data being introduced all over the world. The Unified Approach to discrimination testing, for example, which is now becoming the norm in sensory science, is examined in detail, with examples provided. Also new: a Test Sensitivity Analyzer and over 300 scales and hundreds of standard terms for the Spectrum method. So whether it be for instructors and students of sensory science, practicing sensory analysts, or researchers and libraries in the production and marketing of food, beverages, cosmetics, fragrances, textiles and paper products, Sensory Evaluation Techniques, Third Edition, is one of the most comprehensive sources on sensory panel techniques in the industry. |
| society of sensory professionals: Discrimination Testing in Sensory Evaluation Lauren Rogers, Joanne Hort, Sarah E. Kemp, Tracey Hollowood, 2024-08-09 Discrimination Testing in Sensory Evaluation Provides a complete and unified approach to discrimination testing in sensory evaluation Sensory evaluation has evolved from simple taste testing to a distinct scientific discipline. Today, the application of sensory evaluation has grown beyond the food industry—it is a sophisticated decision-making tool used by marketing, research and development, and assurance in industries such as personal care, household care, cosmetics, fragrances, automobile manufacturing, and many others. Sensory evaluation is now a critical component in determining and understanding consumer acceptance and behavior. Discrimination Testing in Sensory Evaluation provides insights into the application of sensory evaluation throughout the entire product life cycle, from development to marketing. Filled with practical information and step-by-step guidance, this unique reference is designed to help users apply paired comparison tests, duo-trio tests, triangle tests, similarity tests, and various other discrimination tests in a broad range of product applications. Comprehensive chapters written by leading experts provide up-to-date coverage of traditional and cutting-edge techniques and applications in the field. Addresses the theoretical, methodological, and practical aspects of discrimination testing Covers a broad range of products and all of the senses Describes basic and more complex discrimination techniques Discusses the real-world application of discrimination testing in sensory evaluation Explains different models in discrimination testing, such as signal detection theory and Thurstonian modelling Features detailed case studies for various tests such as A- not AR, 2-AFC, and Ranking among others to enable practitioners to perform each technique Discrimination Testing in Sensory Evaluation is an indispensable reference and guide for sensory scientists, in academia and industry, as well as professionals working in R&D, quality assurance and control, and marketing. It is also an excellent textbook for university courses and industry vocational programs in Sensory Science. |
| society of sensory professionals: A Practical Guide to Sensory and Consumer Evaluation Christopher Findlay, 2017-10-01 A Practical Guide to Sensory and Consumer Evaluations a single resource for those new to sensory science and consumer evaluation, teaching them how to confidently select a method, conduct research, and report the results. Written by one of the world’s leading sensory scientists, this book delivers a practical, hands-on approach to answering sensory and consumer evaluation questions. Each chapter is organized around a key practical question stated at the outset. Rather than providing a number of approaches which tend to confuse the reader, the book delivers a step-by-step guide to the specific challenge, with any variations in methods explained within the context of problem-solving. In addition, each method has real-life, worked example taken from the archives of CompuSense, a world leading sensory science laboratory. A series of appendixes covering 'How do I' topics provides practical guidance to larger questions on organizing, conducting, and reporting the results of sensory tests. Many sensory and consumer practitioners do not receive formal training in the operations side of sensory. For those who don’t have the time or the need for a broad-based education in the field, this book is an effective, reliable, and practical guide to achieve valuable answers to sensory and consumer research questions. Presents answers to the various questions of sensory and consumer evaluation professionals from one of the world’s leading sensory scientists Offers practical insights, permitting someone new to the topic to confidently select a method, conduct research, and report results Provides worked, real-world examples of sensory and consumer research projects from leading sensory science laboratories of CompuSense |
| society of sensory professionals: Raising a Sensory Smart Child Lindsey Biel, Nancy K. Peske, 2005 Two experts tackle one of the most formidable and pervasive developmental issues facing children today: Sensory Integration (SI) Dysfunction. Illustrations throughout. |
| society of sensory professionals: Nutrition Research Drummond, Alison Murphy-Reyes, 2017-02-10 Nutrition Research: Concepts & Applications is written for nutrition students in undergraduate and graduate programs who are beginning to develop the skills necessary to become knowledgeable research consumers, conduct and document research projects, and understand how to use research findings in practice. The first text of its kind to clearly explain each section of a research paper to students who are new at the process, this title outlines how to read and analyze research by learning concepts, such as sampling design or relative risk, and then seeing these abstract ideas brought to life in actual research articles. Students also apply these concepts in Application Questions and Critical Thinking Exercises in which they write abstracts, answer questions about evidenced-based study data, or use a checklist to critique a study. Students also learn the nuts and bolts of searching databases for appropriate articles, using systematic reviews such as the Academy of Nutrition and Dietetics |
| society of sensory professionals: Open Innovation in the Food and Beverage Industry Marian Garcia Martinez, 2013-01-22 Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an 'open innovation' approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry.Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives.With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. - Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry - Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation - Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives |
| society of sensory professionals: Wine Faults and Flaws Keith Grainger, 2021-05-04 2022 Winner of the OIV Award in the Oenology category An essential guide to the faults and flaws that can affect wine Written by the award-winning wine expert, Keith Grainger, this book provides a detailed examination and explanation of the causes and impact of the faults, flaws and taints that may affect wine. Each fault is discussed using the following criteria: what it is; how it can be detected by sensory or laboratory analysis; what the cause is; how it might be prevented; whether an affected wine is treatable, and if so, how; and the science applicable to the fault. The incidences of faulty wines reaching the consumer are greater than would be regarded as acceptable in most other industries. It is claimed that occurrences are less common today than in recent recorded history, and it is true that the frequency of some faults and taints being encountered in bottle has declined in the last decade or two. However, incidences of certain faults and taints have increased, and issues that were once unheard of now affect many wines offered for sale. These include ‘reduced’ aromas, premature oxidation, atypical ageing and, very much on the rise, smoke taint. This book will prove invaluable to winemakers, wine technologists and quality control professionals. Wine critics, writers, educators and sommeliers will also find the topics highly relevant. The wine-loving consumer, including wine collectors will also find the book a great resource and the basis for discussion at tastings with like-minded associates. Reviews I read this book avidly from cover to cover. I’ll dip into it for future reference as required, which is how many will employ it. Meanwhile, I learned a great deal, and it now influences how I think about wine evaluation. I commend this excellent new book to you. Consider it an investment. Paul Howard, Wine Alchemy |
| society of sensory professionals: A Handbook for Sensory and Consumer-Driven New Product Development Maurice O'Sullivan, 2016-09-16 A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor's products. - Presents novel and effective sensory-based methods for new product development - two related fields that are often covered separately - Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business - Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations - Investigates how the application of sensory analysis can improve new product development including packaging optimization |
| society of sensory professionals: Readings in Advertising Claims Substantiation Daniel M. Ennis, John M. Ennis, 2016-06-01 Eight chapters exploring three topics crucial to making defensible claims Among the important topics in supporting advertising claims, there are three that have needed attention for the last decade. These three topics are testing for equivalence, testing for multiplicative claims, and accounting for no preference/difference in product testing. After reading this book, practitioners will have a reliable basis for making defensible and truthful advertising claims that can be backed up by competent science. Daniel M. Ennis and John M. Ennis use their combined expertise to guide readers to develop a technical background in the three areas that support advertising claims substantiation. If you are involved in providing technical support for claims, or refuting those of your competitors, you will need to know what is in this book. |
| society of sensory professionals: Nutrition Research: Concepts & Applications Karen Eich Drummond, Alison Murphy-Reyes, 2017-02-09 Nutrition Research: Concepts & Applications is written for nutrition students in undergraduate and graduate programs who are beginning to develop the skills necessary to become knowledgeable research consumers, conduct and document research projects, and understand how to use research findings in practice. The first text of its kind to clearly explain each section of a research paper to students who are new at the process, this title outlines how to read and analyze research by learning concepts, such as sampling design or relative risk, and then seeing these abstract ideas brought to life in actual research articles. Students also apply these concepts in Application Questions and Critical Thinking Exercises in which they write abstracts, answer questions about evidenced-based study data, or use a checklist to critique a study. Students also learn the nuts and bolts of searching databases for appropriate articles, using systematic reviews such as the Academy of Nutrition and Dietetics |
| society of sensory professionals: Consumer and Sensory Evaluation Techniques Cecilia Y. Saint-Denis, 2018-02-05 Practical reference on the latest sensory and consumer evaluation techniques available to professionals and academics working in food and consumer goods product development and marketing This unique manual describes how to implement specific sensory and consumer methods based on context and objective. Presented in a direct and straightforward language that will speak to the industry professionals and academics who are on the ground attempting to solve technical questions, it reviews, step by step, the various stages of a product evaluation. Included are practical examples from many industries that practitioners can relate to. The book also shows how to build a sustainable short-, medium-, and long-term product evaluation strategy, and guides readers on how to create customized methods, or even completely new approaches. Consumer and Sensory Evaluation Techniques speaks to management and decision-makers within organizations and addresses the main questions (eg: How much will it cost? and How quickly can it be achieved?) that are faced when developing and testing new products before a launch. Chapters cover: the pillars of good consumer and sensory studies; sensory profile of a product: mapping internal sensory properties; the foundations of consumer evaluation; study plans and strategy—sustainable short, mid and long-term vision; real-life anticipation with market factors: concept, price, brand, market channel; and internal studies versus sub-contracting. Uses examples from multiple sectors to show how to build a sustainable product evaluation strategy Analyses the critical milestones to follow and the pitfalls to avoid Supports the decision-making process while developing fast yet robust test strategies that will increase the likelihood of a product's success Consumer and Sensory Evaluation Techniques is the perfect resource for students, faculty and professionals working in product development, including formulators and marketers. |
| society of sensory professionals: Dictionary of Flavors Dolf De Rovira, Sr., 2017-05-30 The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms. Allergies and intolerances are addressed, along with strategies to avoid allergenic compounds. This latest edition has been fully updated to reflect new ingredients available on the market, as well as developments in safety standards and the international regulatory arena. Dolf De Rovira applies his extensive experience to make this the most comprehensive guide to flavors available. |
| society of sensory professionals: Handbook of Research on Future Opportunities for Technology Management Education Khan, Basheer Ahmed, Kuofie, Matthew H. S., Suman, Sonika, 2021-06-25 Technology management education and business education are visibly intertwined in the current educational system. Certain efforts that have taken place in the recent past are the interinstitutional discourse around the world. Technology management is a dynamic and evolving profession, driven by changes in technology, globalization, sustainability, and the increasing importance of the service economy. The Handbook of Research on Future Opportunities for Technology Management Education is a comprehensive reference book that enables readers to comprehend the trends in technological changes and the need to orient business education and technology management in workplaces. The book serves to support with the formation and implementation of appropriate policies for technology management. Covering topics such as big data analytics, cloud computing adoption, and massive open online courses (MOOCs), this text is an essential resource for managers, technologists, teachers, executives, instructional designers, libraries, university researchers, students, faculty, and industry taught leaders. |
| society of sensory professionals: The Social Life of Materials Adam Drazin, Susanne Küchler, 2020-06-08 Materials play a central role in society. Beyond the physical and chemical properties of materials, their cultural properties have often been overlooked in anthropological studies: finished products have been perceived as ‘social’ yet the materials which comprise them are considered ‘raw’ or natural’. The Social Life of Materials proposes a new perspective in this interdisciplinary field. Diverting attention from the consumption of objects, the book looks towards the properties of materials and how these exist through many transformations in a variety of cultural contexts.Human societies have always worked with materials. However, the customs and traditions surrounding this differ according to the place, the time and the material itself. Whether or not the material is man-made, materials are defined by social intervention. Today, these constitute one of the most exciting areas of global scientific research and innovation, harboring the potential to act as key vehicles of change in the world. But this ‘materials revolution’ has complex social implications. Smart materials are designed to anticipate our actions and needs, yet we are increasingly unable to apprehend the composite materials which comprise new products.Bringing together ethnographic studies of cultures from around the world, this collection explores the significance of materials by moving beyond questions of what may be created from them. Instead, the text argues that the materials themselves represent a shifting ground around which relationships, identities and powers are constantly formed and dissolved in the act of making and remaking. |
| society of sensory professionals: Ending Discrimination Against People with Mental and Substance Use Disorders National Academies of Sciences, Engineering, and Medicine, Division of Behavioral and Social Sciences and Education, Board on Behavioral, Cognitive, and Sensory Sciences, Committee on the Science of Changing Behavioral Health Social Norms, 2016-09-03 Estimates indicate that as many as 1 in 4 Americans will experience a mental health problem or will misuse alcohol or drugs in their lifetimes. These disorders are among the most highly stigmatized health conditions in the United States, and they remain barriers to full participation in society in areas as basic as education, housing, and employment. Improving the lives of people with mental health and substance abuse disorders has been a priority in the United States for more than 50 years. The Community Mental Health Act of 1963 is considered a major turning point in America's efforts to improve behavioral healthcare. It ushered in an era of optimism and hope and laid the groundwork for the consumer movement and new models of recovery. The consumer movement gave voice to people with mental and substance use disorders and brought their perspectives and experience into national discussions about mental health. However over the same 50-year period, positive change in American public attitudes and beliefs about mental and substance use disorders has lagged behind these advances. Stigma is a complex social phenomenon based on a relationship between an attribute and a stereotype that assigns undesirable labels, qualities, and behaviors to a person with that attribute. Labeled individuals are then socially devalued, which leads to inequality and discrimination. This report contributes to national efforts to understand and change attitudes, beliefs and behaviors that can lead to stigma and discrimination. Changing stigma in a lasting way will require coordinated efforts, which are based on the best possible evidence, supported at the national level with multiyear funding, and planned and implemented by an effective coalition of representative stakeholders. Ending Discrimination Against People with Mental and Substance Use Disorders: The Evidence for Stigma Change explores stigma and discrimination faced by individuals with mental or substance use disorders and recommends effective strategies for reducing stigma and encouraging people to seek treatment and other supportive services. It offers a set of conclusions and recommendations about successful stigma change strategies and the research needed to inform and evaluate these efforts in the United States. |
| society of sensory professionals: Sensory Evaluation in Quality Control Alejandra M. Munoz, 2013-11-11 This book addresses an important, but so far neglected, topic: the application of sensory evaluation to quality control. Although several articles have been pub lished that have discussed concepts of quality control/sensory evaluation (QC/sen sory) programs, Sensory Evaluation in Quality Control is the first publication that addresses this topic in a comprehensive and practical way. This book is com prehensive, in that it presents the sensory and statistical information that is needed to design and implement several types of QCfsensory programs at the plant level. The book is practical, in that it provides a step-by-step description of the complete process to implement such programs, and it illustrates this process through real examples encountered by various consumer products companies (e. g. , foods, personal care products, paper products). With this practical information, sensory and quality professionals can design and implement sound QC/sensory programs at the plant level. This book was developed to provide the sensory and quality professional with an overview and guide to apply, in a production facility, the unique techniques that are used to measure sensory responses. Therefore, the book is intended for QC and/or R&D personnel (e. g. , sensory managers and analysts, and quality profes sionals) in charge of implementing an in-plant program, as well as for the plant management and plant technical personnel (sensory coordinator and quality pro fessionals) who are ultimately responsible for the routine operation of the estab lished program. |
| society of sensory professionals: Managing Wine Quality Andrew G. Reynolds, 2010-04-28 Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies.The first volume Viticulture and wine quality opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed.With authoritative contributions from experts across the world's winemaking regions, Managing wine quality: Volume1: Oenology and wine quality is an essential reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices. - Reviews current understanding of wine aroma, colour, taste and mouthfeel - Details the measurement of grape and wine properties through instrumental analysis, must and wine, and sensory evaluation - Examines viticulture and vineyard management practices, fungal contaminants and processing equipment |
| society of sensory professionals: New Food Product Development Holger York Toschka, 2025-03-31 With a new subtitle to reflect its global perspective and a new author, this book continues the mission of earlier editions to describe the stages of food development in detail, beginning with sources of ideas and moving through development, final screening and introduction into the marketplace. Every chapter contains one or more case studies. New chapters address the tools available for the food industry and manufacturers to select, sharpen, fine-tune and support new food product launches. More attention is given to the influence of global concerns about the deteriorating environment, and here particularly, the role and responsibility of the food industry and those working on new food products. Key Features: This edition adds the perspective from single product or product range development to the overall portfolio management. This edition explains strategies for successful management of unpredictable, uncertain and complex conditions in new food product development (NFPD). Chapters contain one or more case studies to add pedagogy for students and practical applications for professionals. More focus is given to the role and responsibilities of research and development (R&D) in innovation management. Two chapters are used to predict the future direction for NFPD. This book can serve as the core textbook for the capstone new food product development course typically found in the food science curriculum and is of equal value to early career food scientists finding themselves in a multidisciplinary team working on the creation of a new food product. |
| society of sensory professionals: Building a Sensory Program Pat Fahey, 2021-04-12 Human flavor perception is incredibly complex and impacts daily decision making in the brewery. No amount of elaborate equipment can replace the value of the human tasting experience and a sensory program can offer a powerful quality check on both your outgoing beer and beermaking process. Building a Sensory Program will discuss sensory systems, sources of bias, tasting techniques, required equipment, taster training, and panel maintenance. Learn about different testing methods, data use, and how to use sensory to respond to consumer complaints, set shelf life, adjust recipes, design new brands, and blend barrel-aged beer. There is much that a small brewery can do to improve the quality and consistency of their beer using resources already at their disposal. A thoughtful, well-designed sensory program is an essential component of brewery quality control, helping to ensure beer tastes the way it was designed, time after time. The commitment to high-quality standards set during development can help prevent flavor drift or even a costly recall. Building a Sensory Program will provide the reader with a bedrock for an intelligently designed brewery sensory program. |
| society of sensory professionals: Making Sense: A Guide to Sensory Issues Rachel S. Schneider, 2016-02-02 Our senses! Thanks to them, our brains are constantly flooded with information about the world around us. What may surprise you is that we're not all wired the same way, and some of us are unable to understand exactly what we're sensing. People with sensory processing disorder (SPD), a newly identified neurological condition, as well as those with an autism spectrum disorder (ASD), are frequently misunderstood by others when they over- or under-react to sounds, sights, smells, tastes, touch, movement, balance, and feelings within their bodies. In this guide, mental health counselor, SPD community advocate, and sensory adult Rachel S. Schneider MA MHC helps us to make sense of sensory issues. Whether you're someone with sensory issues, a loved one supporting a sensory person, a professional, or someone that is curious about unusual and complex sensory experiences, this guide will answer your questions about life with sensory processing differences. |
| society of sensory professionals: Asperger Syndrome and Alcohol Matthew Tinsley, Sarah Hendrickx, 2008-06-15 This book exposes the unexplored problem of people with ASDs using alcohol as a coping mechanism to deal with everyday life. The authors provide an overview of ASDs and of alcohol abuse, and explore current knowledge. Tinsley explores his own personal history as someone with an ASD who has experienced and beaten alcohol addiction. |
| society of sensory professionals: Methods in Consumer Research, Volume 1 Gaston Ares, Paula Varela, 2018-01-02 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. - 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 |
Society - Wikipedia
A society (/ s ə ˈ s aɪ ə t i /) is a group of individuals involved in persistent social interaction or a large social group …
SOCIETY Definition & Meaning - Merriam-Webster
The meaning of SOCIETY is companionship or association with one's fellows : friendly or intimate …
SOCIETY | English meaning - Cambridge Dictionary
SOCIETY definition: 1. a large group of people who live together in an organized way, making decisions about how to …
Society Definition & Meaning | Britannica Dictionary
SOCIETY meaning: 1 : people in general thought of as living together in organized communities with shared laws, …
Society Definition & Explanation - Sociology Plus
Aug 1, 2022 · A society is any self-sustaining human assemblage that occupies a roughly defined region and …
Society - Wikipedia
A society (/ s ə ˈ s aɪ ə t i /) is a group of individuals involved in persistent social interaction or a large social group sharing the same spatial or social territory, typically subject to the same …
SOCIETY Definition & Meaning - Merriam-Webster
The meaning of SOCIETY is companionship or association with one's fellows : friendly or intimate intercourse : company. How to use society in a sentence.
SOCIETY | English meaning - Cambridge Dictionary
SOCIETY definition: 1. a large group of people who live together in an organized way, making decisions about how to do…. Learn more.
Society Definition & Meaning | Britannica Dictionary
SOCIETY meaning: 1 : people in general thought of as living together in organized communities with shared laws, traditions, and values; 2 : the people of a particular country, area, time, etc., …
Society Definition & Explanation - Sociology Plus
Aug 1, 2022 · A society is any self-sustaining human assemblage that occupies a roughly defined region and has its institutions and culture. The entire network of human connections builds up …
society noun - Definition, pictures, pronunciation and usage ...
[uncountable] people in general, living together in communities. She believes that the arts benefit society as a whole. Racism exists at all levels of society. These children have grown up to be …
Society - New World Encyclopedia
A society is a grouping of individuals, which is characterized by common interest and may have distinctive culture and institutions. A "society" may refer to a particular ethnic group, such as …
