Sensory. How people perceive food products
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Sensory is a new area of science aimed at studying the perception of food (and not only) by human senses. Eva Dernorfer describes its use in the course of products development, in quality control and its improvement, to reduce production costs, as well as in market research. The book contains the main methods of sensory research, methods of training and training of tasters, the main factors of influence on the perception of products (packaging, dishes, store interior) Many examples and visual illustrations make the book convenient in practical application.
The book, first of all, will be interesting for people who are directly involved in the development of the product, improve the grocery line, marketers, people working in the catering sector, as well as all those who would like to become an expert in the right and safe ( which is important) the choice of food and their evaluation
The book, first of all, will be interesting for people who are directly involved in the development of the product, improve the grocery line, marketers, people working in the catering sector, as well as all those who would like to become an expert in the right and safe ( which is important) the choice of food and their evaluation
Author:
Author:Dernorfer Eva
Cover:
Cover:Soft
Category:
- Category:Business & Money
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
Series:
Series: Psychology of consumer behavior
ISBN:
ISBN:978-617-7528-48-6
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