The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties

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 P

Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that s

Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the rec

The link between nutrition, food and health is well established and the global interest in these areas generates new information every day. This book pulls toge