2. General concept and framework
3. Individual differences in descriptive sensory data
4. Individual differences in discrimination testing
5. Individual differences in projective mapping
6. Individual differences in CATA, sorting and PSP
7. Individual differences in TDS
8. Individual differences in consumer liking data (rating)
9. Individual differences in consumer liking data (choice based conjoint)
Appendix: The different statistical methods used
The area of individual differences and segmentation is of great importance in modern science, since average effects and tendencies are found to lack important information and do not offer enough opportunities to support modern technologies and techniques.
Individual Differences in Sensory and Consumer Science presents easily readable state-of-the-art coverage of how to plan and execute experiments which give rise to individual differences, and then provides the framework for successful analysis and interpretation of these results. The book highlights the different methodologies can be applied and how to select the correct methodology dependent upon the type of study that you are performing, be that product research and development, quality control, or consumer acceptance studies.
Written by an experienced team of statisticians and sensory and consumer scientists Individual Differences in Sensory and Consumer Science provides both academics and industry professionals with the first complete overview of a topic of ever increasing importance.
- Identifies how to plan and execute experiments in sensory and consumer science
- Analyzes and interprets individual variances in sensory and consumer research
- Differentiates best practices for examining product development, quality control, and consumer acceptance
Sensory scientists in research and industry, Statisticians working in the sensory and consumer science area, Postgraduate students in sensometrics, and high level undergraduate courses
- No. of pages:
- © Woodhead Publishing 2018
- 1st March 2018
- Woodhead Publishing
- Paperback ISBN:
Tormod Naes is a Professor of Statistics at Nofima (The Norwegian Institute of Food, Fisheries and Aquaculture Research) and has experience in both method development and applications within a large number of areas the most important being spectroscopy, process optimisation, product development and sensory science. He has co-authored and co-edited six books in the areas of chemometrics, statistics and sensory science.
Nofima and University of Copenhagen
Paula's research has focused on the exploration of new methodologies to further understanding sensory and consumer perception, in particular sensory descriptive techniques with the use of consumers and the influence of non-sensory parameters in consumer food choice. She is a member of the Editorial Board and Guest Editor of Food Research International and of Current Opinion in Food Science. She also has a part-time associate professor position in in sensory and consumer science at the Norwegian University of Life Sciences (NMBU).
Senior Research Scientist, Nofima, Norway
Ingunn Berget is a Research Scientist at Nofima working mainly in the area of statistical analysis of sensory and consumer science. Ingunn's research has focused on the understanding of statistical methods in sensory and consumer perception, in particular sensory descriptive techniques with the use of consumers and the influence of non-sensory parameters in consumer food choice.
Research Scientist, Nofima, Norway