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Author: Tormod Næs Publisher: John Wiley & Sons ISBN: 1119957249 Category : Technology & Engineering Languages : en Pages : 268
Book Description
As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other. This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct sections: problem-orientated (Part I) and method orientated (Part II), making it to appropriate for people at different levels with respect to their statistical skills. This book succesfully: Makes a clear distinction between studies using a trained sensory panel and studies using consumers. Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties. Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science. This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book.
Author: Tormod Næs Publisher: John Wiley & Sons ISBN: 1119957249 Category : Technology & Engineering Languages : en Pages : 268
Book Description
As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other. This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct sections: problem-orientated (Part I) and method orientated (Part II), making it to appropriate for people at different levels with respect to their statistical skills. This book succesfully: Makes a clear distinction between studies using a trained sensory panel and studies using consumers. Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties. Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science. This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book.
Author: Lauren Rogers Publisher: Woodhead Publishing ISBN: 0081011164 Category : Technology & Engineering Languages : en Pages : 520
Book Description
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
Author: T. Naes Publisher: Elsevier ISBN: 0080537162 Category : Education Languages : en Pages : 365
Book Description
The state-of-the-art of multivariate analysis in sensory science is described in this volume. Both methods for aggregated and individual sensory profiles are discussed. Processes and results are presented in such a way that they can be understood not only by statisticians but also by experienced sensory panel leaders and users of sensory analysis.The techniques presented are focused on examples and interpretation rather than on the technical aspects, with an emphasis on new and important methods which are possibly not so well known to scientists in the field. Important features of the book are discussions on the relationship among the methods with a strong accent on the connection between problems and methods. All procedures presented are described in relation to sensory data and not as completely general statistical techniques.Sensory scientists, applied statisticians, chemometricians, those working in consumer science, food scientists and agronomers will find this book of value.
Author: Michael O'Mahony Publisher: Routledge ISBN: 1351416898 Category : Technology & Engineering Languages : en Pages : 518
Book Description
Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.
Author: Herbert Stone Publisher: Elsevier ISBN: 0323155812 Category : Technology & Engineering Languages : en Pages : 327
Book Description
Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Comprised of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising.
Author: Maximo C. Gacula Jr. Publisher: Academic Press ISBN: 0080920330 Category : Technology & Engineering Languages : en Pages : 868
Book Description
Statistical Methods in Food and Consumer Research, Second Edition, continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition includes the most recent applications of statistical methods, and features significant updates as well as two new chapters. Covering the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping in addition to several other methodologies, this is the comprehensive reference needed by those studying sensory evaluation and applied statistics in agriculture and biological sciences. Research professionals working with food, beverages, healthcare, cosmetics, and other related areas will find the book a valuable guide to the variety of statistical methods available. - Provides comprehensive coverage of statistical techniques in sensory testing - Includes data compiled from real-world experiments - Covers the latest in data interpretation and analysis - Addresses key methods such as R-index, Thursonian Discriminal Distances, group sequential tests, beta-binomial tests, sensory difference and similarity tests, just-about-right data, signal-to-noise ratio, analysis of cosmetic data, Descriptive Analysis, claims substantiation and preference mapping
Author: Sarah E. Kemp Publisher: John Wiley & Sons ISBN: 0470671394 Category : Technology & Engineering Languages : en Pages : 756
Book Description
A comprehensive review of the techniques and applications of descriptive analysis 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 ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.
Author: Sebastien Le Publisher: CRC Press ISBN: 1315360373 Category : Mathematics Languages : en Pages : 223
Book Description
Choose the Proper Statistical Method for Your Sensory Data Issue Analyzing Sensory Data with R gives you the foundation to analyze and interpret sensory data. The book helps you find the most appropriate statistical method to tackle your sensory data issue. Covering quantitative, qualitative, and affective approaches, the book presents the big picture of sensory evaluation. Through an integrated approach that connects the different dimensions of sensory evaluation, you’ll understand: The reasons why sensory data are collected The ways in which the data are collected and analyzed The intrinsic meaning of the data The interpretation of the data analysis results Each chapter corresponds to one main sensory topic. The chapters start with presenting the nature of the sensory evaluation and its objectives, the sensory particularities related to the sensory evaluation, details about the data set obtained, and the statistical analyses required. Using real examples, the authors then illustrate step by step how the analyses are performed in R. The chapters conclude with variants and extensions of the methods that are related to the sensory task itself, the statistical methodology, or both.
Author: Frank Rossi Publisher: Academic Press ISBN: 0124171907 Category : Technology & Engineering Languages : en Pages : 186
Book Description
The practical approached championed in this book have led to increasing the quality on many successful products through providing a better understanding of consumer needs, current product and process performance and a desired future state. In 2009, Frank Rossi and Viktor Mirtchev brought their practical statistical thinking forward and created the course "Statistics for Food Scientists. The intent of the course was to help product and process developers increase the probability of their project's success through the incorporation of practical statistical thinking in their challenges. The course has since grown and has become the basis of this book. - Presents detailed descriptions of statistical concepts and commonly used statistical tools to better analyze data and interpret results - Demonstrates thorough examples and specific practical problems of what food scientists face in their work and how the tools of statistics can help them to make more informed decisions - Provides information to show how statistical tools are applied to improve research results, enhance product quality, and promote overall product development
Author: Sebastiano Porretta Publisher: Royal Society of Chemistry ISBN: 183916333X Category : Technology & Engineering Languages : en Pages : 209
Book Description
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.
Author: Tormod Næs
Author: Tormod Næs
Author: Lauren Rogers
Author: T. Naes
Author: Michael O'Mahony
Author: Herbert Stone
Author: Maximo C. Gacula Jr.
Author: Sarah E. Kemp
Author: Sebastien Le
Author: Frank Rossi
Author: Sebastiano Porretta