Sensorics. How people perceive food
Sensorics. How people perceive food
Book Description
Sensorics is a new field of science aimed at studying the perception of food (and not only) by human sensory organs. Eva Derndorfer describes its application during product development, in quality control and improvement, to reduce production costs, as well as in market research. The book contains the main methods of sensory research, methods of teaching and training tasters, the main factors influencing the perception of products (packaging, tableware, store interior). A lot of examples and illustrative illustrations make the book convenient for practical use. The book, first of all, will be of interest to people directly involved in product development, product line improvement, marketers, people working in the catering sector, as well as to all those who would like to become an expert in the correct and safe (which is important) food selection and evaluation.
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