Sensory Evaluation of Food

Principles and Practices

By: Harry T. Lawless, Hildegarde Heymann

Write A Review

Hardcover | 14 September 2010 | Edition Number 2

At a Glance

Hardcover
626 Pages

Edition Type
Revised

Dimensions(cm)
25.4 x 17.78 x 3.33

Hardcover

$146.80

Aims to ship in 7 to 10 business days

The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

Industry Reviews

From the reviews of the second edition:

"This volume is an academic text, bringing together theory, methodologies and analysis techniques of sensory evaluation and references to thousands of research articles on sensory science in a logical and practical manner. ... its primary aim is as a textbook for university-level sensory science modules. ... also serves as an over-arching technical manual and resource for practicing food and drink technologists and sensory scientists. ... The book is essential reading for those in the sensory evaluation sphere and serves as an excellent and practical reference." (Patricia Stefanowicz, Journal of Wine Research, Vol. 24 (1), 2013)

Shipping

	Standard Shipping	Express Shipping
Metro postcodes:	$9.99	$14.95
Regional postcodes:	$9.99	$14.95
Rural postcodes:	$9.99	$14.95

How to return your order

At Booktopia, we offer hassle-free returns in accordance with our returns policy. If you wish to return an item, please get in touch with Booktopia Customer Care.

Additional postage charges may be applicable.