Complete with case studies, this practical guide examines new product development by investigating the use of sensory methods in the process of optimizing food and beverage products
Part I. Sensory Methods 1. Difference Methods 2. Descriptive Methods 3. Sensory Affective (Hedonic) Testing 4. Rapid Sensory Profiling Methods 5. Multivariate Data Analysis for Product Development and Optimisation Part II. Product Quality, Development and Optimisation 6. Shelf Life and Sensory Quality of Foods and Beverages 7. Packaging Technologies for Maintaining Sensory Quality 8. Instrumental Assessment of the Sensory Quality of Food and Beverage Products 9. Nutritionally Optimised Low Fat Foods 10. Sensory and Consumer-Led Innovative Product Development - From Inception to the Shelf (Current and Future Methodologies) Part III. Case Studies: Sensory and Consumer DrivenNPD in Action 11. Sensory Properties Affecting Meat and Poultry Quality 12. Sensory Properties of Dairy Products 13. Sensory Properties of Beverage Products (Alcoholic and Nonalcoholic) 14. Sensory Properties of Bakery and Confectionary Products
Dr. Maurice O'Sullivan has worked in the food industry as a flavor chemist for Diageo Baileys and Guinness as well as holding the position of Global Regulatory Affairs Manager for Diageo Baileys. He has also worked as a food technologist and product development scientist for Dawn Farm Foods. He has a Ph.D. in Sensory and Consumer science from the Department of Food Science, University of Copenhagen, Denmark as well as MSc. and BSc. Degrees in Food Science and Technology from University College Cork (UCC). Currently he is working in the School of Food and Nutritional Sciences, University College Cork as a Post-Doctoral Research Fellow, managing sensory and flavor based projects involving a diverse selection of products as well as lecturing in sensory science. He has published over 60+ research papers in the area of sensory and consumer science (+20 in preparation ) as well as 61 conference presentations and 13 book chapters. He collaborates extensively with the food industry on varied product optimization and development projects. He is a member of the European Sensory Network (ESN) as well as research coordinator for the FoodUnique network.