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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 scientists, sensory science professionals, including those working in R&D and marketing as well as academics and students
1. Introduction: Nonfood Sensory Evaluation Practices
2. Overview of Sensory Methods for the Evaluation of Nonfood Products
3. Nonfood Sensory Studies - Methods and Practices
4. Measurements of Emotions - Nonfood Applications
5. Sensory Design - A Methodological Approach to Human Engineering
6. Sensory Evaluation of Materials Texture
7. Sensory Evaluation to Identify Off-Flavor derived from Packaging Material
8. The Packaging Experience Shift - Moving from Product-Centric to Life-Centric Design
9. Sensory Methods for Cosmetics Evaluation
10. Sensory Evaluation of Cosmetic Functional Ingredients
11. Fragrances and Sensory Evaluation Techniques
12. Sensory Evaluation of Cars
13. A Genetic Approach for the Interactive Design of Sounds: Application to Electric Vehicles
14. Sensory Evaluation and Sport Materials
15. Sensory and Consumer Sciences Applicated on Ornamental Plants
16. Sensory Evaluation of Pet Food Products
17. Evaluating the Sensory Properties of Medicinal Products
18. How Can Multidimensional Assessments be Standardized? Focus on Medicine Acceptability from Neonates to Centenarians
19. Interview of Thierry Lageat, A pioneer in the Sensory Evaluation of Nonfood Products
- No. of pages:
- © Woodhead Publishing 2021
- 1st July 2021
- Woodhead Publishing
- Paperback ISBN:
Anne-Marie Pensé-Lhéritier is professor at Ecole de Biologie Industrielle (EBI) in France, she has developed more than 20 years ago a sensory panel that has become an international reference for the evaluation of topical products and oral forms. Her expertise has been recognized by the national agencies and standards organization in which Anne-Marie Pensé-Lhéritier is listened to for her expertise in the field of non-food sensory evaluation. In addition, she has conducted numerous research projects in partnership with industrialists for cosmetics, pharmaceutical but also for the fields of glass, automotive or even textiles. She is now coordinating, among others international projects, to improve the acceptability of medicines by children.
Professor and Head of the Formulation and Sensory Evaluation Department, EBInnov, Ecole de Biologie Industrielle, Cergy, France
Irène Bacle spent most of her career in the pharmaceutical industry where she developed a strong expertise of all areas of sensory evaluation. She has applied sensory analysis to many consumer good categories, including cosmetics, personal care products, oral and dental care, as well as to drugs and medical devices. She has experienced cultural diversity while working with panels in many different countries in Europe, Asia and South America. This led her to value the importance of product usage and specific consumption habits in all her projects. She is now a consultant in sensory analysis and works with companies to assess their needs and to design and set up efficient sensory and consumer studies.
Sensory Analysis Consulting, Castanet-Tolosan, France; Consultant in sensory analysis for consumer goods as cosmetics or healthy products, food supplements, medical devices, support stockings, for packaging (use and dosage), for perfumes or textiles, for design
Julien Delarue is Assistant Professor of Sensory & Consumer Science at the University of California Davis. His research focuses on methods to measure consumer sensory perception and preferences and on their effective use in R&D. He seeks to develop high validity consumer-oriented methods. His research explores the role of context in hedonic measures using immersive environments and digital technologies. He also works to develop and validate rapid and flexible descriptive analysis methods with application to new product development and consumer research. Formerly a Professor at AgroParisTech in the food science and technology joint research unit with INRAE and Université Paris-Saclay, he has served as the Chair of the French Society for Sensory Analysis (SFAS) and of the European Sensory Science Society (E3S).
Associate Professor of Sensory and Consumer Science, AgroParisTech, Paris Institute of Technology for Life, Food and Environmental Sciences, France
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