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. Ed(S): Hort, Joanne; Kemp, Sarah E.; Hollowood, Tracey - Time-Dependent Measures of Perception in Sensory Evaluation - 9780470671382 - V9780470671382
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Time-Dependent Measures of Perception in Sensory Evaluation

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Description for Time-Dependent Measures of Perception in Sensory Evaluation 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. Editor(s): Hort, Joanne; Kemp, Sarah E.; Hollowood, Tracey. Num Pages: 456 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 252 x 179 x 23. Weight in Grams: 926.

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 way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants.  It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour.
 
Sensory perception of products alters considerably during the course of consumption/use. Special techniques are used in product development to ... Read more

This book will be a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students; and industry-based researchers in QA/QC, R&D and marketing.

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Product Details

Publication date
2017
Publisher
John Wiley & Sons Inc United States
Number of pages
456
Condition
New
Number of Pages
456
Format
Hardback
Place of Publication
Hoboken, United Kingdom
ISBN
9780470671382
SKU
V9780470671382
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15

About . Ed(S): Hort, Joanne; Kemp, Sarah E.; Hollowood, Tracey
Joanne Hort, Associate Professor in Sensory Science, University of Nottingham, UK. Joanne Hort, BEd (Hons), PhD, MIFST, initially studied Food Technology and began her career in teaching. However, she returned to the university to receive her doctorate concerning the modelling of the sensory attributes of cheese from analytical and instrumental measures in 1998. As a lecturer at Sheffield Hallam University, ... Read more

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