Description
Digital Sensory Science: Applications in New Product Development provides a comprehensive overview of digital sensory science, an area that has broadly been defined as the use of technology to measure, explain and/or predict sensory perception. The goal of this book is to illustrate to the reader the opportunities around digital sensory science as well as the challenges to be overcome. This book offers practical guidance to both researchers and practitioners of sensory science.
About the Author
J. Ben. Lawlor is a sensory and consumer scientist at Nestle with a background in nutritional sciences. His primary interests are in the promotion and education of the value of sensory sciences, the translation of sensory science into impactful business solutions, and the use of sensory and nutritional sciences for healthy, and sustainable, eating behaviors. Jean A. McEwan is a globally recognized expert in sensory and consumer sciences with a career spanning more than 30 years. She has worked in research and commercial environments as well as on the supplier and client side. In 2014, she set up her own consultancy company and offers her expertise to a wide range of clients. Jean has a degree in statistics (University of Glasgow) and a PhD in food acceptance research (University of Reading). She is a chartered statistician, fellow of the IFST, and a registered sensory scientist. She is also a member of the Society of Sensory Professionals and the Sensometric Society. David Labbe is a sensory and consumer scientist at Nestle with a background in biological sciences. David Labbe also has an expertise in behavioral observation aiming at measuring consumer interaction with packaged foods throughout the product experience. Combining sensory, consumer, and behavioral sciences provides business insights on product attributes driving consumer satisfaction and guidance to improve product experience.
Book Information
ISBN 9780323952255
Author J. Ben Lawlor
Format Paperback
Page Count 308
Imprint Woodhead Publishing
Publisher Elsevier Science Publishing Co Inc
Weight(grams) 1000g
About the Author
J. Ben. Lawlor is a sensory and consumer scientist at Nestle with a background in nutritional sciences. His primary interests are in the promotion and education of the value of sensory sciences, the translation of sensory science into impactful business solutions, and the use of sensory and nutritional sciences for healthy, and sustainable, eating behaviors. Jean A. McEwan is a globally recognized expert in sensory and consumer sciences with a career spanning more than 30 years. She has worked in research and commercial environments as well as on the supplier and client side. In 2014, she set up her own consultancy company and offers her expertise to a wide range of clients. Jean has a degree in statistics (University of Glasgow) and a PhD in food acceptance research (University of Reading). She is a chartered statistician, fellow of the IFST, and a registered sensory scientist. She is also a member of the Society of Sensory Professionals and the Sensometric Society. David Labbe is a sensory and consumer scientist at Nestle with a background in biological sciences. David Labbe also has an expertise in behavioral observation aiming at measuring consumer interaction with packaged foods throughout the product experience. Combining sensory, consumer, and behavioral sciences provides business insights on product attributes driving consumer satisfaction and guidance to improve product experience.
Book Information
ISBN 9780323952255
Author J. Ben Lawlor
Format Paperback
Page Count 308
Imprint Woodhead Publishing
Publisher Elsevier Science Publishing Co Inc
Weight(grams) 1000g
