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- Wiley, ISBN: 978-0-470-51821-2, Hardcover, 294 pages, June 2010
Tormod Næs, Per Brockhoff, Oliver Tomic
As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other.
This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food.
It presents the topic in two distinct sections: problem-orientated (Part I) and method orientated (Part II), making it to appropriate for people at different levels with respect to their statistical skills.
This book succesfully: - Makes a clear distinction between studies using a trained sensory panel and studies using consumers.
- Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties.
- Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies
It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science.
This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book.
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- Edition Vuibert , 2007, 1ère édition, 238 pages, € 17,00 Euro ISBN10: 2-7117-7780-4, ISBN13: 978-2-7117-7780-8, AN13: 9782711777808
Agnès Giboreau , Laurence Body Vuibert
First French book on Sensory Marketing: Which senses affect the perception of a product, its assessment or the preferences for a particular brand? Is the positioning of a brand noticeable in the taste, smell, or texture of this brands' products? Do different target groups perceive the same range of products differently? How to use the five senses to develop new products?
The book will guide marketing and innovation professionals in setting up a policy of sensory marketing. For students (universities, business schools, engineering schools) it will be a valuable tutor for studying the basic and applied approaches of sensory marketing.
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- Wiley, ISBN: 978-0-470-86923-9, Hardcover, 462 pages, April 2006
Søren Bech, Nick Zacharov
As audio and telecommunication technologies develop, there is an increasing need to evaluate the technical and perceptual performance of these innovations.
A growing number of new technologies (e.g. low bit-rate coding) are based on specific properties of the auditory system, which are often highly non-linear. This means that the auditory quality of such systems cannot be measured by traditional physical measures (such as distortion, frequency response etc.), but only by perceptual evaluations in the form of listening tests.
Perceptual Audio Evaluation provides a comprehensive guide to the many variables that need to be considered before, during and after experiments. Including the selection of the content of the programme material to be reproduced, technical aspects of the production of the programme material, the experimental set-up including calibration, and the statistical planning of the experiment and subsequent analysis of the data.
Perceptual Audio Evaluation:
- Provides a complete and accessible guide to the motives, theory and practical application of perceptual evaluation of reproduced sound.
- Discusses all the variables of perceptual evaluation, their control and their possible influence on the results.
- Covers in detail all international standards on the topic.
- Is illustrated throughout with tables, figures and worked solutions.
Perceptual Audio Evaluation will appeal to audio and speech engineers as well as researchers in audio and speech laboratories. Postgraduate students in engineering or acoustics and undergraduate students studying psychoacoustics, speech audio processing and signal processing will also find this an essential reference.
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- Woodhead Food Series No. 130, ISBN 1 84569 009 5, ISBN-13: 978 1 84569 009 0, December 2006, 696 pages
Edited by L Frewer and H van Trijp, Wageningen University, The Netherlands
- develop an understanding of buyer behaviour to assist developing successful products
- recognise the diversity between consumers and learn how to cater for their needs
- covers cultural and individual differences in food choice
- discusses public health and methods to change consumers’ preferences for unhealthy foods
In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international.
The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part 2 examines the role of consumers’ attitudes towards quality and marketing, and their views on food preparation and technology. Part 3 covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers’ preferences for unhealthy foods are discussed in part 4. The final section concludes with advice on developing coherent safety policies and the consumers’ responsibility for food production and consumption.
Understanding consumers of food products will provide a standard reference for all those in the food industry concerned with product development and regulation.
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Duftwirkungen auf die Wahrnehmung und Beurteilung von Marken
(Emotional Brand Management by Scent -
on the impact of scents on perception and evaluation of brands)
Author: Hehn P
The book, written in German, points out how enterprises can use scent for brand management even if the used scent is not an integrated component of the branded products (e.g. travel organisers, flower fertiliser, banks,cars). It shows the impact of scent on consumers' emotional state, their decision making, their attitude towards the brand and towards the ad, the brand image, and the brand imagery.
The scent effects are deduced on the basis of state of the art findings on scent impact research (Aromachology) and they are examined empirically, too. The book is completed by information on how to implement scents in emotional brand management.
For every one who is interested in scent marketing, the book offers a comprehensive overview on scent effects and multiple studies accomplished so far.
The author puts special attention on the role of emotions, which are regarded as an essential part of human experiencing and deciding. On basis of current neuroscientific findings, a new idea of emotions is drawn which puts another complexion on some psychological consumer behaviour constructs (e.g. involvement, attitudes, and the role of autobiographical memory)."
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