Nonfood Sensory Practices

Erscheinungsjahr 2021
ISBN: 978-0-12-821939-3
Verlag: William Andrew Publishing

Buch, Englisch, 390 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 610 g

Sensory evaluation is applied in very diverse and sometimes unexpected sectors. Nonfood Sensory Practices aims to show how sensory professionals from sectors other than food have embraced sensory evaluation methods for product development and communication of their products' sensory properties. This book is thus intended as a first assessment of what is happening in nonfood sectors. It will open perspectives to those sensory professionals who wish to apply and adapt their expertise in food sensory science to other types of products, as well as to those working in nonfood sectors but with lesser background in sensory evaluation.

Many nonfood products are intrinsically complex. They can be used in diverse ways, often in strong interaction with context and - unlike food - over several hours, days or months. This book shows how sensory professionals have adapted to these specificities, not to mention specific needs in terms of panel management and different ways to deal with consumers, users, customers or even sometimes with patients. First chapters present general methodological principles that will allow readers to fully apprehend the use of sensory practices. Then, contributions from many professionals in nonfood sectors will help to realize and promote the potential added value of sensory evaluation to their own field of application.

Zielgruppe

<p>Sensory scientists, sensory science professionals, including those working in R&D and marketing as well as academics and students</p>

Autoren/Hrsg.

Pense-Lheritier, Anne-Marie

Bacle, Irene

Delarue, Julien

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Preface

1. Introduction: Nonfood Sensory Evaluation Practices

2. Overview of Sensory Methods for the Evaluation of Nonfood Products

3. Nonfood Sensory Studies - Methods and Practices

4. Measurements of Emotions - Nonfood Applications

5. Sensory Design - A Methodological Approach to Human Engineering

6. Sensory Evaluation of Materials Texture

7. Sensory Evaluation to Identify Off-Flavor derived from Packaging Material

8. The Packaging Experience Shift - Moving from Product-Centric to Life-Centric Design

9. Sensory Methods for Cosmetics Evaluation

10. Sensory Evaluation of Cosmetic Functional Ingredients

11. Fragrances and Sensory Evaluation Techniques

12. Sensory Evaluation of Cars

13. A Genetic Approach for the Interactive Design of Sounds: Application to Electric Vehicles

14. Sensory Evaluation and Sport Materials

15. Sensory and Consumer Sciences Applicated on Ornamental Plants

16. Sensory Evaluation of Pet Food Products

17. Evaluating the Sensory Properties of Medicinal Products

18. How Can Multidimensional Assessments be Standardized? Focus on Medicine Acceptability from Neonates to Centenarians

19. Interview of Thierry Lageat, A pioneer in the Sensory Evaluation of Nonfood Products

Über Autor(innen)

Bacle, Irene
Irène Bacle spent most of her career in the pharmaceutical industry where she developed a strong expertise of all areas of sensory evaluation. She has applied sensory analysis to many consumer good categories, including cosmetics, personal care products, oral and dental care, as well as to drugs and medical devices. She has experienced cultural diversity while working with panels in many different countries in Europe, Asia and South America. This led her to value the importance of product usage and specific consumption habits in all her projects. She is now a consultant in sensory analysis and works with companies to assess their needs and to design and set up efficient sensory and consumer studies.

Delarue, Julien
Julien Delarue is Assistant Professor of Sensory & Consumer Science at the University of California Davis. His research focuses on methods to measure consumer sensory perception and preferences and on their effective use in R&D. He seeks to develop high validity consumer-oriented methods. His research explores the role of context in hedonic measures using immersive environments and digital technologies. He also works to develop and validate rapid and flexible descriptive analysis methods with application to new product development and consumer research. Formerly a Professor at AgroParisTech in the food science and technology joint research unit with INRAE and Université Paris-Saclay, he has served as the Chair of the French Society for Sensory Analysis (SFAS) and of the European Sensory Science Society (E3S).

Pense-Lheritier, Anne-Marie
Anne-Marie Pensé-Lhéritier is professor at Ecole de Biologie Industrielle (EBI) in France, she has developed more than 20 years ago a sensory panel that has become an international reference for the evaluation of topical products and oral forms. Her expertise has been recognized by the national agencies and standards organization in which Anne-Marie Pensé-Lhéritier is listened to for her expertise in the field of non-food sensory evaluation. In addition, she has conducted numerous research projects in partnership with industrialists for cosmetics, pharmaceutical but also for the fields of glass, automotive or even textiles. She is now coordinating, among others international projects, to improve the acceptability of medicines by children.