This handbook or succinct textbook guides industry or academic practitioners through the stages of testing a consumer's sensory experience of a commercial product. It is intended to augment a full-sized standard textbook on sensory science that includes theoretical dimensions and advanced techniques and applications. Kemp, formerly with a large food and beverage corporation; Tracey Hollowood, with a sensory research company; and Joanne Hort (sensory science, U. of Nottingham-Sutton Bonington) explain sensory perception, planning a sensory project, requirements for sensory testing, sensory test methods, and completing the project Annotation ©2009 Book News, Inc., Portland, OR (booknews.com)
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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