Sensory and consumer scientists require a range of knowledge and skills to contribute successfully to the innovation process. With contributions from experts from a variety of backgrounds, this book reviews significant advances in consumer and sensory research and developments in industry practice. The first section focuses on changes in the marketplace impacting product innovation. Parts 2 and 3 cover emerging research methodologies for innovation and advances in data analysis. Chapters in the following section discuss topics associated with consumer behaviour. The final section reports the personal perspectives ofrespected experts on innovation and the use of research in innovation. INDICE: Part 1 New product development head-on: trends, processes and perspectives: Consumer-oriented innovation in the food and personal care products sectors: understanding consumers and using their insights in the innovation process; Changes in food retailing and their implications for new product development; Recent advances in commercial concept research for product development;Innovation strategies and trends in the global fast moving consumer goods (FMCG) sector: an interview with Mintel’s Jo Pye; Innovation in foods and personal care products: an interview with Gail Civille; Innovation in sensory practice and education: an interview with Howard Schutz. Part 2 Hedonic scaling in new product development: past, present and future: Hedonic measurement for product development: new methods for direct and indirect scaling; The effects of context on liking: implications for hedonic measurements in new product development; Going beyond liking: measuring emotional and conceptual profiles to make better new products. Part 3 Consumer research methods in new product development: Consumer understanding and reaction to health claims: insights and methodology; Pricing for new product development; Experimental auction markets for studying consumer preferences; Doing consumer research in the field; The importance of consumer involvement and implications for new product development. Part4 Statistics and NPD: Statistical design of experiments (DOE) in the 21st Century and implications for consumer product testing; Data handling in cross-cultural studies: measurement invariance; Bayesian networks for food science: theoretical background and potential applications. Part 5 New product developmentin the future: new consumer trends, new science: Corporate social responsibility (CSR) – does it matter to consumers? Anti-consumption: a cause for concernin the food and personal care products sectors? Genetic variation in taste and odour perception: An emerging science to guide new product development; Neuroimaging of sensory perception and hedonic reward; Molecular gastronomy, chefsand food innovation: an interview with Michael Frøst.
- ISBN: 978-1-84569-567-5
- Editorial: Woodhead
- Encuadernacion: Cartoné
- Páginas: 700
- Fecha Publicación: 01/08/2010
- Nº Volúmenes: 1
- Idioma: Inglés