Handbook for Sensory and Consumer-Driven New Product Development - Innovative Technologies for the Food and Beverage Industry

Informationen zum Autor Maurice O’Sullivan has engineered the physical layer of optical transmission for more than 30 years, at first in the optical cable business, developing factory-tailored metrology for optical fiber, but, mainly, in the optical transmission business developing, modeling and verifying physical layer designs and performance of Nortel's (now Ciena’s) line and highest rate transmission product including the first commercial 10 Gb/s system, several commercial terrestrial line systems, the first commercial DSP assisted electric field modulation transceiver with complete electronic compensation for optical dispersion and the first commercial coherent 40Gb/s and 100Gb/s transceivers. Now with Ciena, Maurice is engaged in the design of successive generations of flexible high capacity multi-rate coherent transceivers including 50G/100G/200G, 100G/…/400G, and 200G/…/800G products. Maurice is a Ciena Fellow with more than 45 patents and holds a Ph.D. in physics (high resolution spectroscopy) from the University of Toronto.

List of contents

Part I. Sensory Methods
1. Difference Methods
2. Descriptive Methods
3. Sensory Affective (Hedonic) Testing
4. Rapid Sensory Profiling Methods
5. Multivariate Data Analysis for Product Development and Optimisation
Part II. Product Quality, Development and Optimisation
6. Shelf Life and Sensory Quality of Foods and Beverages
7. Packaging Technologies for Maintaining Sensory Quality
8. Instrumental Assessment of the Sensory Quality of Food and Beverage Products
9. Nutritionally Optimised Low Fat Foods
10. Sensory and Consumer-Led Innovative Product Development - From Inception to the Shelf (Current and Future Methodologies)
Part III. Case Studies: Sensory and Consumer DrivenNPD in Action
11. Sensory Properties Affecting Meat and Poultry Quality
12. Sensory Properties of Dairy Products
13. Sensory Properties of Beverage Products (Alcoholic and Nonalcoholic)
14. Sensory Properties of Bakery and Confectionary Products

Product details

• Authors: &apos, O&apos, Maurice O'Sullivan, Maurice O''sullivan, Maurice (Ciena) O''sullivan, Maurice (Senior Lecturer At the Schoo O''sullivan, Maurice (Sensory Scientist At the Sch O''sullivan, O'Sullivan Maurice, Maurice Sullivan
• Publisher: ELSEVIER SCIENCE BV
• Languages: English
• Product format: Hardback
• Released: 30.09.2016
• EAN: 9780081003527
• ISBN: 978-0-08-100352-7
• No. of pages: 370
• Series: Woodhead Publishing Series in Food Science, Technology and Nutrition; Woodhead Publishing Series in Food Science, Technology and Nutrition
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General