Data Science for Sensory and Consumer Scientists is a comprehensive textbook that provides a practical guide to using data science in the field of sensory and consumer science through real-world applications. It covers key topics including data manipulation, preparation, visualization, and analysis, as well as automated reporting, machine learning, text analysis, and dashboard creation. Written by leading experts in the field, this book is an essential resource for anyone looking to master the tools and techniques of data science and apply them to the study of consumer behavior and sensory-led product development. Whether you are a seasoned professional or a student just starting out, this book is the ideal guide to using data science to drive insights and inform decision-making in the sensory and consumer sciences.

Key Features:

* Elucidation of data scientific workflow.

* Introduction to reproducible research.

* In-depth coverage of data-scientific topics germane to sensory and consumer science.

* Examples based in industrial practice used throughout the book

About the Author

Dr. Thierry Worch is an accomplished expert in sensory and consumer research with a strong background in Sensometrics and a PhD on the Ideal Profile Method. He has long experience as a consultant, having worked with a wide range of clients, and has made significant contributions to software development, including EyeOpenR (EyeQuestion Software). After many years as a consultant, Dr. Worch became a sensometrician/data scientist at Friesland-Campina where he tackles new challenges and contributes to the company's success. He brings passion, expertise, and experience to his work and is a valuable asset to the field. He is also the co-author of "Analyzing Sensory Data with R" (CRC Press) with Sebastien Le.

Dr. Julien Delarue is an Associate Professor at UC-Davis and a leading expert in the field of sensory perception and food design. His research focuses on developing high validity consumer-oriented methods to measure sensory perception and preferences, with a particular emphasis on the role of context in hedonic measures utilizing immersive environments and digital technologies. He has served as the Chair of both the French Society for Sensory Analysis (SFAS) and the European Sensory Science Society (E3S) and seeks to understand the sensory determinants of food preferences and drive healthy and sustainable food behaviors through his research.

Dr. Vanessa Rios de Souza is a highly skilled food scientist with over 10 years of experience in R&D, consumer and sensory research across multiple food product categories. With a BSc in Food Engineering and a Ph.D. degree in Food Science, she brings extensive expertise and knowledge to the field of food product development, innovation, and quality. Throughout her career in industrial, academic, and research settings, Dr. Rios de Souza has gained extensive experience in the sensory field. She currently works as a Computational Sensory Science Consultant leading clients' projects related to Process Automation, Knowledge Management, New Technologies and Computational Analytics.

Dr. John Ennis is a versatile researcher, author, and entrepreneur. With a background in both mathematics and artificial intelligence, he has made a significant impact in the field of sensory and consumer science through his peer-reviewed articles and books. Dr. Ennis has received numerous awards recognizing his exceptional contributions to the field, including the 2013 Food Quality and Preference "Researcher of the Future" award.

Book Information
ISBN 9780367862879
Author Thierry Worch
Format Hardback
Page Count 332
Imprint Chapman & Hall/CRC
Publisher Taylor & Francis Ltd
Weight(grams) 800g