Book description
During the past thirty years, companies have recognized the consumer as
the key driver for business and product success. This recognition has,
in turn, generated its own drivers: sensory analysis and marketing
research, leading first to a culture promoting the expert and then
evolving into the systematic acquisition of consumer-relevant
information to build businesses.
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 business leaders from both the research development and
business development perspective.
This popular volume, now in an
updated and expanded second edition, presents a unique perspective
afforded by the author team of Moskowitz, Beckley, and Resurreccion:
three leading practitioners in the field who each possess both
academic and business acumen. Newcomers to the field 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 another perspective on commonly encountered
problems and their practical solutions.
This book is aimed at professionals in all sectors of the food and
beverage industry. Sensory and Consumer Research in Food Product
Design and Development is especially important for those
business and research professionals involved in the early stages of
product development, where business opportunity is often the greatest.
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.
