Sensory Evaluation: A Practical Handbook

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9781405162104: Sensory Evaluation: A Practical Handbook
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This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.

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Sensory testing in the food, cosmetic and household productindustries is integral to the development and manufacture ofproducts that consumers want to buy. A greater understanding of thebenefits of sensory science has lead to rapid development andgrowth in the profession over recent years, and the demand for moretechnical staff increases as the number and size of sensorydepartments continue to expand.

This book is a practical guide to sensory evaluation methods andtechniques, explaining the suitability of different testing methodsfor different situations and offering step-by-step instructions onhow to perform the various types of test. Covering a broad range ofproduct applications including food, beverages, personal care andhousehold products, the book is spiral bound to allow for easyreference in the testing environment.

The objectives of the book are

  • to provide a practical guide and laboratory manual on how tocarry 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 beable to afford to purchase standard sensory text books, includingstudents, technicians and practitioners in developingcountries
  • to cover the IFST PFSG accreditation scheme at foundation andintermediate levels

The book is suitable as a training manual, reference text,teaching aid and course book. Key audiences include sensorypractitioners, junior sensory staff, sensory students and sensorytrainers.

Also available from Wiley-Blackwell
Sensory and Consumer Research in Food Product Design andDevelopment
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 andConsumer Guidance, Cadbury Schweppes plc, Reading, UK.

Dr Tracey Hollowood is Associate Director: Sensory andConsumer Research, Sensory Dimensions Ltd, Bulwell,Nottinghamshire, UK.

Dr Joanne Hort is Associate Professor in Sensory Science,Nottingham University, UK.

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Book Description John Wiley and Sons Ltd, United Kingdom, 2009. Paperback. Condition: New. New. Language: English . Brand New Book. This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study. Seller Inventory # AAH9781405162104

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Book Description John Wiley and Sons Ltd, United Kingdom, 2009. Paperback. Condition: New. New. Language: English . Brand New Book. This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study. Seller Inventory # AAH9781405162104

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