Background
Stone, Herbert Allen was born on September 14, 1934 in Washington, District of Columbia, United States. Son of Joseph and Marion (Solomon) Stone.
(This Second Edition of Sensory Evaluation Practices provi...)
This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results. The authors have been in the sensory management consulting business for more than 20 years and bring their expertise to the enthusiastic and comprehensive revision of this invaluable book. Sensory evaluation of a product is the measurement of what is perceived about that product-not only in terms of its efficacy, but also by the more subtle influences of sight, smell, taste, touch, and where applicable, sound. A key benefit from this exciting and quantitative science is cost reduction in product reformulation due to the ability to evaluate a product's consumer acceptance in the marketplace. Key Features * Reveals changes in the field, particularly in the business view of sensory evaluation as a product information source * Clarifies the relationships between product specialists/experts and sensory panels, between sensory and market research , and between study of perception and sensory evaluation of products * Includes discussion of test requests and their "hidden agenda" product selection, and the relative merits of testing products from different (laboratory, pilot plant, production) sources * Introduces two new methods of quantitative descriptive analysis and an investigation of the merits of product specific versus global panels * Discusses affective testing and the advantages of various methods including testing with children, the interaction between sensory and market research, the use of employees versus non-employees, and the effect of the number of judgments on product decisions
http://www.amazon.com/gp/product/0126724806/?tag=2022091-20
( Understanding what the consumer wants and will accept a...)
Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project. • Emphasizes the importance of a
http://www.amazon.com/gp/product/0123820863/?tag=2022091-20
(This Second Edition of Sensory Evaluation Practices provi...)
This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results. The authors have been in the sensory management consulting business for more than 20 years and bring their expertise to the enthusiastic and comprehensive revision of this invaluable book. Sensory evaluation of a product is the measurement of what is perceived about that product-not only in terms of its efficacy, but also by the more subtle influences of sight, smell, taste, touch, and where applicable, sound. A key benefit from this exciting and quantitative science is cost reduction in product reformulation due to the ability to evaluate a product's consumer acceptance in the marketplace.
http://www.amazon.com/gp/product/0124119824/?tag=2022091-20
Stone, Herbert Allen was born on September 14, 1934 in Washington, District of Columbia, United States. Son of Joseph and Marion (Solomon) Stone.
Bachelor of Science, University Massachusetts, 1955. Master of Science, University Massachusetts, 1958. Doctor of Philosophy, University California, Davis, 1963.
Specialist Experimental Station University California, Davis, 1961-1962. Food scientist Socially Responsible Investment, Menlo Park, California, 1962-1967, director food and plant science, 1967-1974. President Tragon Corporation, Redwood City, since 1974.
Adjunct professor Fuzhou University, since 2004. Member advisory board University Massachusetts Food Science, since 1992, California Polytechnic University Food Science and Nutrition, 1996—2001. Chair leadership board, food science department University California, Davis, since 2005.
Visiting professor Southern Yangtze University, since 2004, Fuzhou University, since 2004.
(This Second Edition of Sensory Evaluation Practices provi...)
(This Second Edition of Sensory Evaluation Practices provi...)
( Understanding what the consumer wants and will accept a...)
(The enjoyment of products is closely related to the sense...)
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Fellow Institute Food Science and Technology, Institute Food Executive Committee (president Southeast division 1977-1978, executive committee, president marketing and management division). Member American Association for the Advancement of Science, Institute Food Technologists (national executive committee 1994-1997, president 2004-2005), American Society Enology, European Chemoreception Organization, Ladera Oaks Club (Menlo Park, California).
Married Marjorie Nelke Sterling, June 14, 1964. Children: Joanna, Lisa.