Sensory and Consumer Research in Food Product Design and Development / Institute of Food Technologists Series (ePub)

Preface ix Author biographies xi Acknowledgments xv 1 Emerging corporate knowledge needs: how and where does sensory fit? 1 2 Making use of existing knowledge and increasing its business value--the forgotten productivity tool 17 3 Understanding consumers' and customers' needs--the growth engine 41 4 Innovation's friend: integrated market and sensory input for food product design and development 83 5 A process to bring consumer mind-sets into a corporation 115 6 Developing relevant concepts 135 7 High-level product assessments 167 8 So what can sensory do for me (or for my company)? 207 9 What types of tests do sensory researchers do to measure sensory response to the product? and . . . why do they do them? 229 10 What can sensory researchers do to characterize products? and . . . how does one select the best method? 283 11 So what are the practical considerations in actually running a test? what do I need to know? what does the rest of the company need to know? 321 12 Evolving sensory research 365 13 Addressable MindsTM and directed innovation: new vistas for the sensory community 381 Index 409

Howard R. Moskowitz, Ph.D., is president and CEO of
Moskowitz Jacobs Inc., White Plains, NY, a firm he founded in 1981.
Moskowitz is a well-known experimental psychologist in the field of
psychophysics (the study of perception and its relation to physical
stimuli) and an inventor of world-class market research technology.
Among his important contributions to market research is his 1975
introduction of psychophysical scaling and product optimization for
consumer product development. A member of the Institute of Food
Technologists and numerous other professional societies, he has
written/edited 16 books, published well over 300 articles, and
serves on the editorial board of major journals. With colleague
E.P. Koster, Moskowitz co-founded the journal Chemical Senses
and Flavor, now called Chemical Senses, the leading
journal in the field.

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.

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