Nonfood Sensory Practices

Nonfood Sensory Practices
Author: Anne-Marie Pense-Lheritier,Irene Bacle,Julien Delarue
Publsiher: Woodhead Publishing
Total Pages: 390
Release: 2021-08-28
ISBN 10: 0128219688
ISBN 13: 9780128219683
Language: EN, FR, DE, ES & NL

Nonfood Sensory Practices Book Review:

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. Presents methodological specificities and solutions for the sensory evaluation of non-food products Includes case studies that help readers understand how to adapt food-centric sensory methods developed for non-food applications Triggers new ideas and further useful developments for the sensory evaluation of food products and the study of food-related consumer behaviors

Sensory Evaluation Practices

Sensory Evaluation Practices
Author: Herbert Stone
Publsiher: Elsevier
Total Pages: 326
Release: 2012-12-02
ISBN 10: 0323155812
ISBN 13: 9780323155816
Language: EN, FR, DE, ES & NL

Sensory Evaluation Practices Book Review:

Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Comprised of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising.

Viewpoints and Controversies in Sensory Science and Consumer Product Testing

Viewpoints and Controversies in Sensory Science and Consumer Product Testing
Author: Howard R. Moskowitz,Alejandra M. Muñoz,Maximo C. Gacula, Jr.
Publsiher: John Wiley & Sons
Total Pages: 477
Release: 2008-02-28
ISBN 10: 0470384905
ISBN 13: 9780470384909
Language: EN, FR, DE, ES & NL

Viewpoints and Controversies in Sensory Science and Consumer Product Testing Book Review:

The authors skillfully present different approaches to the same problem and even different ways to look at the same type of data. If you have ever been stumped by a controversy in product assessment, the design of studies, or the analysis of data, you will find the answer in this book.

Instrumental Assessment of Food Sensory Quality

Instrumental Assessment of Food Sensory Quality
Author: David Kilcast
Publsiher: Elsevier
Total Pages: 658
Release: 2013-09-30
ISBN 10: 0857098853
ISBN 13: 9780857098856
Language: EN, FR, DE, ES & NL

Instrumental Assessment of Food Sensory Quality Book Review:

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality

Sensory Evaluation of Food

Sensory Evaluation of Food
Author: Harry T. Lawless,Hildegarde Heymann
Publsiher: Springer Science & Business Media
Total Pages: 596
Release: 2010-09-27
ISBN 10: 9781441964885
ISBN 13: 1441964886
Language: EN, FR, DE, ES & NL

Sensory Evaluation of Food Book Review:

The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

Descriptive Analysis in Sensory Evaluation

Descriptive Analysis in Sensory Evaluation
Author: Sarah E. Kemp,Joanne Hort,Tracey Hollowood
Publsiher: John Wiley & Sons
Total Pages: 744
Release: 2018-03-19
ISBN 10: 0470671394
ISBN 13: 9780470671399
Language: EN, FR, DE, ES & NL

Descriptive Analysis in Sensory Evaluation Book Review:

A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.

A Handbook for Sensory and Consumer Driven New Product Development

A Handbook for Sensory and Consumer Driven New Product Development
Author: Maurice O'Sullivan
Publsiher: Woodhead Publishing
Total Pages: 370
Release: 2016-09-16
ISBN 10: 0081003579
ISBN 13: 9780081003572
Language: EN, FR, DE, ES & NL

A Handbook for Sensory and Consumer Driven New Product Development Book Review:

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development—two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization

Guidelines for Sensory Analysis in Food Product Development and Quality Control

Guidelines for Sensory Analysis in Food Product Development and Quality Control
Author: David H. Lyon,Mariko A. Francombe,Terry A. Hasdell
Publsiher: Springer Science & Business Media
Total Pages: 131
Release: 2012-12-06
ISBN 10: 1461519993
ISBN 13: 9781461519997
Language: EN, FR, DE, ES & NL

Guidelines for Sensory Analysis in Food Product Development and Quality Control Book Review:

Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.

Sensory Panel Management

Sensory Panel Management
Author: Lauren Rogers
Publsiher: Woodhead Publishing
Total Pages: 376
Release: 2017-10-26
ISBN 10: 0081011156
ISBN 13: 9780081011157
Language: EN, FR, DE, ES & NL

Sensory Panel Management Book Review:

Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and gives detailed information about sensory panel recruitment, training and on-going management. Sensory Panel Management gives both theoretical and practical information from deciding what type of panel to recruit and how to conduct panel training, to creating the best sensory team and how to deal with any issues. Downloads of several of the documents included in the book are available from http://www.laurenlrogers.com/sensory-panel-management.html The book is divided into three main sections. The first section looks at the recruitment of sensory panels, covering the process from both a scientific and a human resources angle. The second section deals with the training of a sensory panel. Initial training, as well as method and product specific training is covered. Example session plans for running panel sessions for quality control, discrimination tests, descriptive profiling, temporal methods and consumer tests are included within the specific chapters. Refresher and advanced training such as training panelists to take part in gas chromatography-olfactometry are also included. The third section examines the performance of sensory panels. Chapters within this section explore performance measures and ways of preventing (and dealing with) difficult situations relating to panellists. A final chapter looks at the future of sensory panels. Throughout the book there are short case study examples demonstrating the practical application of the methods being discussed. Sensory Panel Management is a key reference for academics, technical and sensory staff in food companies. Lauren Rogers is an independent sensory science consultant in the UK with more than twenty years of practical experience. She has worked on a wide variety of projects, including shelf life studies, product and flavor optimization, new flavor development and in-depth brand analyses. She is a member of the Society of Sensory Professionals, the Institute of Food Science and Technology’s Sensory Science Group, the Sensometric Society and is also a member of the ASTM Sensory Evaluation Committee (E18). Discusses sensory panels for testing food and non-food based products Covers best practices for recruitment, selection and training of panels Provides examples of training plans for sensory panels Encompasses experimental design and data analysis of panel results Organized in modular format for practical uses

Consumer Driven Innovation in Food and Personal Care Products

Consumer Driven Innovation in Food and Personal Care Products
Author: S R Jaeger,Hal MacFie
Publsiher: Elsevier
Total Pages: 704
Release: 2010-08-30
ISBN 10: 1845699971
ISBN 13: 9781845699970
Language: EN, FR, DE, ES & NL

Consumer Driven Innovation in Food and Personal Care Products Book Review:

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing. Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in concept research. Hedonic testing is the focus of the next section. Different viewpoints on consumer research methods and statistics for NPD are reviewed in later chapters. The final part of the book looks towards the future of innovation, covering the implications for NPD of topics such as human genetic variation in taste perception and neuroimaging. Several chapters are not standard scientific articles. Rather they are written records of conversations between two people on a particular topic related to consumer-driven innovation in foods and personal care products. In them the interviewees speak freely about their views and experiences in NPD, providing unique insights. Consumer-driven innovation in food and personal care products will broaden readers’ understanding of the many approaches available to NPD personnel and ways in which they can be used to support innovation activities. Provides expert insight into the changes in the global market place and developments in research methodologies underpinning NPD Examines the business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing Chapters review the different viewpoints on consumer research methods and statistics for NPD

Sensory Evaluation of Food

Sensory Evaluation of Food
Author: Michael O'Mahony
Publsiher: Routledge
Total Pages: 510
Release: 2017-11-22
ISBN 10: 1351416901
ISBN 13: 9781351416900
Language: EN, FR, DE, ES & NL

Sensory Evaluation of Food Book Review:

Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.

Analysis of Sensory Properties in Foods

Analysis of Sensory Properties in Foods
Author: Edgar Chambers IV
Publsiher: MDPI
Total Pages: 132
Release: 2019-08-23
ISBN 10: 3039214330
ISBN 13: 9783039214334
Language: EN, FR, DE, ES & NL

Analysis of Sensory Properties in Foods Book Review:

The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles.

Sensory Evaluation

Sensory Evaluation
Author: Sarah E. Kemp,Tracey Hollowood,Joanne Hort
Publsiher: John Wiley & Sons
Total Pages: 208
Release: 2011-08-26
ISBN 10: 1444360515
ISBN 13: 9781444360516
Language: EN, FR, DE, ES & NL

Sensory Evaluation Book Review:

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.

Open Innovation in the Food and Beverage Industry

Open Innovation in the Food and Beverage Industry
Author: Marian Garcia Martinez
Publsiher: Elsevier
Total Pages: 448
Release: 2013-01-22
ISBN 10: 0857097245
ISBN 13: 9780857097248
Language: EN, FR, DE, ES & NL

Open Innovation in the Food and Beverage Industry Book Review:

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives. With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives

Sensory Analysis for Food and Beverage Quality Control

Sensory Analysis for Food and Beverage Quality Control
Author: David Kilcast
Publsiher: Elsevier
Total Pages: 400
Release: 2010-05-24
ISBN 10: 1845699513
ISBN 13: 9781845699512
Language: EN, FR, DE, ES & NL

Sensory Analysis for Food and Beverage Quality Control Book Review:

Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish

Sensory Evaluation Practices

Sensory Evaluation Practices
Author: Herbert Stone,Rebecca N. Bleibaum,Heather A. Thomas
Publsiher: Academic Press
Total Pages: 480
Release: 2020-10-18
ISBN 10: 0128153350
ISBN 13: 9780128153352
Language: EN, FR, DE, ES & NL

Sensory Evaluation Practices Book Review:

Sensory Evaluation Practices, Fifth Edition, presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods, such as laddering, design thinking, emotional profiling, and applications of qualitative and consumer co-creation and immersive techniques are explored. This book will be an ideal reference for sensory professionals, technical managers, product specialists and research directors in the food, beverage, cosmetics, and other consumer products industries of all sizes. Emphasizes the importance of scientific sensory methodology used to measure and understand consumer perception Illustrates the importance of planning, managing and communicating product sensory information in a way that is actionable to developers, marketers and legal counsel Presents how sensory science is becoming more influential at the front end of innovation Discusses measurement, the design of experiments, and how to understand key sensory drivers that most influence consumers Explores the global nature of products and how companies can benefit by having fundamental training programs in sensory and consumer science Contains demonstrated methods for test selection, application and measurement, and testing with the right consumer, including more typical usage environments Includes worked examples for interpreting and displaying results Features a new chapter on how to get your research published

Ways of Sensing

Ways of Sensing
Author: David Howes,Constance Classen
Publsiher: Routledge
Total Pages: 208
Release: 2013-10-30
ISBN 10: 1317929470
ISBN 13: 9781317929475
Language: EN, FR, DE, ES & NL

Ways of Sensing Book Review:

Ways of Sensing is a stimulating exploration of the cultural, historical and political dimensions of the world of the senses. The book spans a wide range of settings and makes comparisons between different cultures and epochs, revealing the power and diversity of sensory expressions across time and space. The chapters reflect on topics such as the tactile appeal of medieval art, the healing power of Navajo sand paintings, the aesthetic blight of the modern hospital, the role of the senses in the courtroom, and the branding of sensations in the marketplace. Howes and Classen consider how political issues such as nationalism, gender equality and the treatment of minority groups are shaped by sensory practices and metaphors. They also reveal how the phenomenon of synaesthesia, or mingling of the senses, can be seen as not simply a neurological condition but a vital cultural mode of creating social and cosmic interconnections. Written by leading scholars in the field, Ways of Sensing provides readers with a valuable and engaging introduction to the life of the senses in society.

Lived Culture and Psychology Sharedness and Normativity as Discursive Embodied and Affective Engagements with the World in Social Interaction

Lived Culture and Psychology  Sharedness and Normativity as Discursive  Embodied and Affective Engagements with the World in Social Interaction
Author: Carolin Demuth,Pirkko Raudaskoski,Sanna Raudaskoski
Publsiher: Frontiers Media SA
Total Pages: 135
Release: 2020-06-10
ISBN 10: 2889636909
ISBN 13: 9782889636907
Language: EN, FR, DE, ES & NL

Lived Culture and Psychology Sharedness and Normativity as Discursive Embodied and Affective Engagements with the World in Social Interaction Book Review:

Food and Culture

Food and Culture
Author: Carole Counihan,Penny Van Esterik
Publsiher: Routledge
Total Pages: 631
Release: 2013
ISBN 10: 0415521033
ISBN 13: 9780415521031
Language: EN, FR, DE, ES & NL

Food and Culture Book Review:

The classic bookthat helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version (978-0-203-07975-1).ee The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: FOUNDATIONS, HEGEMONY AND DIFFERENCE, CONSUMPTION AND EMBODIMENT, FOOD AND GLOBALIZATION, and CHALLENGING, CONTESTING, AND TRANSFORMING THE FOOD SYSTEM. 17 of the 40 articles included are either, new to this edition, rewritten by their original authors, or edited by Counihan and van Esterik.ee A bank of test items applicable to each article in the book is available to instructors interested in selecting this edition for course use. Simply send an e.mail to the publisher at [email protected]

Food Neophobia

Food Neophobia
Author: Steve Reilly
Publsiher: Woodhead Publishing
Total Pages: 430
Release: 2018-01-02
ISBN 10: 0081019327
ISBN 13: 9780081019320
Language: EN, FR, DE, ES & NL

Food Neophobia Book Review:

Food Neophobia: Behavioral and Biological Influences brings together academic and applied studies to give a comprehensive overview of this topic in both sensory and consumer science and pediatric psychology. The effects of food neophobia can have a huge impact on children’s lives and an influence across their lifespan. Split into two main sections, the book focuses on both the environmental and biological aspects of food neophobia. It covers social, contextual and psychosocial factors that affect food neophobia. Sensory aspects of food neophobia are covered with chapters on disgust and sensation seeking, and genetic and evolutionary influences are also thoroughly discussed. The book is essential reading for academic researchers studying food neophobia from a sensory, consumer science and psychological perspective. It will also be of value to food product developers, especially those working on products for children. Finally, healthcare professionals treating patients suffering from food neophobia will be able to gain greater insight into this condition. Covers the environmental and social influences on food neophobia Focuses on food neophobia in children and its effects on lifespan Includes discussions on the sensory elements of food neophobia, such as disgust and sensation seeking Provides treatment protocols for food neophobia