Sensory testing in the food, cosmetic and household product industries is integral to the development and manufacture of products that consumers want to buy. A greater understanding of the benefits of sensory science has lead to rapid development and growth in the profession over recent years, and the demand for more technical staff increases as the number and size of sensory departments continue to expand.
This book is a practical guide to sensory evaluation methods and techniques, explaining the suitability of different testing methods for different situations and offering step-by-step instructions on how to perform the various types of test. Covering a broad range of product applications including food, beverages, personal care and household products, the book is spiral bound to allow for easy reference in the testing environment.
The objectives of the book are
- to provide a practical guide and laboratory manual on how to carry out sensory evaluation techniques
- to reach sensory practitioners, as well as sensory scientists, by using a simple, easy-to-read, easy-to-use format
- to be affordable to a wide audience who would not ordinarily be able to afford to purchase standard sensory text books, including students, technicians and practitioners in developing countries
- to cover the IFST PFSG accreditation scheme at foundation and intermediate levels
The book is suitable as a training manual, reference text, teaching aid and course book. Key audiences include sensory practitioners, junior sensory staff, sensory students and sensory trainers.
Also available from Wiley-Blackwell
Sensory and Consumer Research in Food Product Design and Development
H.R. Moskowitz, J.H. Beckley and A.V.A Resurreccion
ISBN 9780813816326
Flavor Perception
Edited by A.J. Taylor
ISBN 9781405116275
From the Back Cover
Sensory testing in the food, cosmetic and household product industries is integral to the development and manufacture of products that consumers want to buy. A greater understanding of the benefits of sensory science has lead to rapid development and growth in the profession over recent years, and the demand for more technical staff increases as the number and size of sensory departments continue to expand.
This book is a practical guide to sensory evaluation methods and techniques, explaining the suitability of different testing methods for different situations and offering step-by-step instructions on how to perform the various types of test. Covering a broad range of product applications including food, beverages, personal care and household products, the book is spiral bound to allow for easy reference in the testing environment.
The objectives of the book are
- to provide a practical guide and laboratory manual on how to carry out sensory evaluation techniques
- to reach sensory practitioners, as well as sensory scientists, by using a simple, easy-to-read, easy-to-use format
- to be affordable to a wide audience who would not ordinarily be able to afford to purchase standard sensory text books, including students, technicians and practitioners in developing countries
- to cover the IFST PFSG accreditation scheme at foundation and intermediate levels
The book is suitable as a training manual, reference text, teaching aid and course book. Key audiences include sensory practitioners, junior sensory staff, sensory students and sensory trainers.
Also available from Wiley-Blackwell
Sensory and Consumer Research in Food Product Design and Development
H.R. Moskowitz, J.H. Beckley and A.V.A Resurreccion
ISBN 9780813816326
Flavor Perception
Edited by A.J. Taylor
ISBN 9781405116275
About the Author
Dr Sarah E. Kemp was formerly Head of Global Sensory and Consumer Guidance, Cadbury Schweppes plc, Reading, UK.
Dr Tracey Hollowood is Associate Director: Sensory and Consumer Research, Sensory Dimensions Ltd, Bulwell, Nottinghamshire, UK.
Dr Joanne Hort is Associate Professor in Sensory Science, Nottingham University, UK.
Wow! eBook
