Sensory and Consumer Research in Food Product Design and Development
Sensory and Consumer Research in Food Product Design and Development by Howard R. Moskowitz
Book DescriptionThe food and beverage industries today face an intensely competitive business environment. To the degree that the product developer and marketer - as well as general business manager - can more fully understand the consumer and target development and marketing efforts, their business will be more successful. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by sensory analysts, product developers, and market researchers in the food and beverage arena. The book's unique perspective stems from the author team of Moskowitz, Beckley, and Resurreccion, three leading practitioners in the field, who each combines an academic and business acumen. The beginning reader 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 yet another perspective on commonly encountered problems and their practical solutions. Aimed toward all aspects of the food and beverage industry, Sensory and Consumer Research in Food Product Design and Development is especially important for those professionals involved in the early stages of product development, where business opportunity is often the greatest.
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Book DetailsISBN: 9780813816326
(258mm x 186mm x 28mm)
Imprint: Iowa State University Press
Publisher: Iowa State University Press
Publish Date: 26-Jun-2006
Country of Publication: United States
Books By Author Howard R. Moskowitz
Sensory and Consumer Research in Food Product Design and Development, Hardback (August 2010)
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.
Integrated Approach to New Food Product Development, Hardback (June 2009)
New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketing is spot on, but the product itself does not perform. This title explores this inter-relationship and the inter-relationship of the key disciplines essential for marketplace success.
Concept Research in Food Product Design and Development, Hardback (April 2005)» View all books by Howard R. Moskowitz
Concepts are critical for the development and marketing of products and services. They constitute the blueprint for these products and services, albeit at the level of consumers rather than at the technical level. A good product concept can help make the product a success by guiding developers and advertising in the right direction.
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Author Biography - Howard R. Moskowitz
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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