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E-grāmata: Digital Sensory Science: Applications in New Product Development

Edited by (Societe des Produits Nestle SA, Switzerland), Edited by (Jean A McEwan Consulting Ltd, UK), Edited by (Nestle NPTC Singen, Germany)
  • Formāts: PDF+DRM
  • Izdošanas datums: 26-Jul-2023
  • Izdevniecība: Woodhead Publishing
  • Valoda: eng
  • ISBN-13: 9780323952262
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Digital Sensory Science: Applications in New Product DevelopmentPalielināt
  • Formāts: PDF+DRM
  • Izdošanas datums: 26-Jul-2023
  • Izdevniecība: Woodhead Publishing
  • Valoda: eng
  • ISBN-13: 9780323952262
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Digital Sensory Science: Applications in New Product Development provides a comprehensive overview of digital sensory science, an area that has broadly been defined as the use of technology to measure, explain and/or predict sensory perception. The goal of this book is to illustrate to the reader the opportunities around digital sensory science as well as the challenges to be overcome. This book offers practical guidance to both researchers and practitioners of sensory science.

? Explores how technologies create further opportunities around the use of sensory panels, instrumentation and flavor, biometrics and implicit measures, immersion and context, and communication of sensory findings ? Presents these opportunities with case studies ? Provides guidance for both researchers and practitioners of sensory science in a digital age

1. Introduction
2. The emergence of digital technologies and their impact on sensory science
3. The arrival of digitization in sensory research and its further development in the use of artificial intelligence
4. Digital Toolbox- Ways of Increasing Efficiency in a Descriptive Panel
5. "Hybridization" of Physical and Virtual Environments in sensory design
6. Journey from a sensory box to a world of experience
7. Using digital tools to investigate and understand individual differences in flavour perception
8. Sensory Self Service - Digitalisation of Sensory Central Location Testing
9. Predicting sensory properties from chemical profiles, the ultimate flavour puzzle: a tale of interactions, receptors, mathematics and artificial intelligence
10. Electronic noses and tongues: Current trends and future needs
11. Leveraging Neuro-Behavioral Tools to Enhance Sensory Research
12. Emerging biometric methodologies for human behavior measurement in applied sensory and consumer science
13. Next generation sensory and consumer science data collection tools using digital technologies
14. What do implicit measures in sensory and consumer science add, except cost and complexity?
15. Using virtual reality as a context-enhancing technology in sensory science
16. Multisensory immersive rooms: A mixed reality solution to overcome the limits of contexts studies
17. Voice-Activated Technology in Sensory and Consumer Research: A New Frontier
18. Shining through the smog: How to tell powerful, purposeful stories about sensory science in a world of digital overload

J. Ben. Lawlor is a sensory and consumer scientist at Nestlé with a background in nutritional sciences. His primary interests are in the promotion and education of the value of sensory sciences, the translation of sensory science into impactful business solutions, and the use of sensory and nutritional sciences for healthy, and sustainable, eating behaviors. Jean A. McEwan is a globally recognized expert in sensory and consumer sciences with a career spanning more than 30 years. She has worked in research and commercial environments as well as on the supplier and client side. In 2014, she set up her own consultancy company and offers her expertise to a wide range of clients. Jean has a degree in statistics (University of Glasgow) and a PhD in food acceptance research (University of Reading). She is a chartered statistician, fellow of the IFST, and a registered sensory scientist. She is also a member of the Society of Sensory Professionals and the Sensometric Society. David Labbe is a sensory and consumer scientist at Nestlé with a background in biological sciences. David Labbe also has an expertise in behavioral observation aiming at measuring consumer interaction with packaged foods throughout the product experience. Combining sensory, consumer, and behavioral sciences provides business insights on product attributes driving consumer satisfaction and guidance to improve product experience.
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