IFT Press Publishes 2nd Edition of Sensory and Consumer Research Book

IFT Press’s expanded and updated Sensory and Consumer Research in Food Product Design and Development, Second Edition, details new information and insights into the importance of sensory and consumer research. Authors Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion—three leading practitioners in the field—offer a unique perspective on the topic, drawing on their academic and business expertise. They introduce  newcomers to the field to systematic experimentation at the early stages, newly emerging methods for data acquisition/knowledge development, and points of view employed by successful food and beverage companies. People with more experience in sensory and consumer research will learn about new ideas backed by illustrative case histories that provide another perspective on commonly encountered problems and their solutions.

The book is suitable for professionals in all sectors of the food and beverage industry, especially those business and research professionals involved in the early stages of product development.

Moskowitz is President and CEO of Moskowitz Jacobs Inc., a firm he founded in 1981. He is a well-known experimental psychologist in the field of psychophysics, the study of perception and its relation to physical stimuli, and an inventor of world-class market research technology. Beckley is the founder of The Understanding & Insight Group LLC, a business development and strategy firm working with both large and small companies to integrate traditional approaches with new concepts and tools for business growth. Resurreccion is a professor of food science and technology at the University of Georgia. She has published 128 refereed journal articles on her research on sensory evaluation, consumer acceptance, and food quality evaluation. All three are Professional Members of IFT.

IFT Press books, developed in partnership with Wiley-Blackwell and crafted through rigorous peer review and meticulous research, serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs.

Topics of future books in the series include coffee, nanoscience and nanotechnology, import food safety, food texture, organic meat production and processing, foodborne pathogens in food processing, resistant starch, fats and oils, gluten-free foods, proteins and peptides, and dairy ingredients.

IFT members receive a 25% discount on all Wiley-Blackwell books. The member coupon code is available at www.ift.org. Be sure to log in and check out the Knowledge Center/Read IFT Publications/IFT Press Books links for information on how to order the book and download a sample chapter.

For more information, call 877-762-2974, or visit www.wiley.com/go/ift

Manuscript proposals may be sent to David McDade, Senior Commissioning Editor, at [email protected] (+44-1865-47-6546).

Sensory and Consumer Research in Food Product Design and Development, Second Edition
by Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion ISBN: 978–0–8138–1366–0 2012 440 pp.


In This Article

  1. Food Sciences
  2. Sensory Science