Product performance optimization

Publikation: Bidrag til bog/antologi/rapport/konference-proceedingBidrag til bog/antologiForskningpeer review

Resumé

Product performance optimization is an important part of the development process for foods and other consumer products. In light of the high failure rate of new products currently observed, effective ways to predict product performance are highly sought after. Situated within this context, this chapter starts by providing an overview of the main approaches to product optimization used in sensory science. Both classical methods, such as response surface optimization and just-about-right scales, and novel methods such as the ideal profile method, are discussed. While current methods have undoubtedly much practical value, a possible limitation is that they all consider acceptability as the main optimization criterion. Evidence that acceptability in and of itself has limited value as a predictor of marketplace success has prompted a new quest for meaningful measures of product performance. The second part of the chapter reviews the new set of product performance variables that are increasingly used by sensory and consumer scientists, including emotional responses to food products, conceptual associations, and cognitive-attitudinal measures.

OriginalsprogEngelsk
TitelMethods in Consumer Research : New Approaches to Classic Methods
RedaktørerGastón Ares, Paula Varela
Vol/bind1
ForlagElsevier
Publikationsdato2018
Udgave1.
Sider159-185
Kapitel7
ISBN (Trykt)978-0-08-102089-0
ISBN (Elektronisk)978-0-08-101258-1
DOI
StatusUdgivet - 2018
NavnWoodhead Publishing Series in Food Science, Technology and Nutrition

Fingeraftryk

product
food
method
food product
consumer product
science
rate

Citer dette

Giacalone, D. (2018). Product performance optimization. I G. Ares, & P. Varela (red.), Methods in Consumer Research: New Approaches to Classic Methods (1. udg., Bind 1, s. 159-185). Elsevier. Woodhead Publishing Series in Food Science, Technology and Nutrition https://doi.org/10.1016/B978-0-08-102089-0.00007-8
Giacalone, Davide . / Product performance optimization. Methods in Consumer Research: New Approaches to Classic Methods. red. / Gastón Ares ; Paula Varela. Bind 1 1. udg. Elsevier, 2018. s. 159-185 (Woodhead Publishing Series in Food Science, Technology and Nutrition).
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Giacalone, D 2018, Product performance optimization. i G Ares & P Varela (red), Methods in Consumer Research: New Approaches to Classic Methods. 1. udg, bind 1, Elsevier, Woodhead Publishing Series in Food Science, Technology and Nutrition, s. 159-185. https://doi.org/10.1016/B978-0-08-102089-0.00007-8

Product performance optimization. / Giacalone, Davide .

Methods in Consumer Research: New Approaches to Classic Methods. red. / Gastón Ares; Paula Varela. Bind 1 1. udg. Elsevier, 2018. s. 159-185 (Woodhead Publishing Series in Food Science, Technology and Nutrition).

Publikation: Bidrag til bog/antologi/rapport/konference-proceedingBidrag til bog/antologiForskningpeer review

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Giacalone D. Product performance optimization. I Ares G, Varela P, red., Methods in Consumer Research: New Approaches to Classic Methods. 1. udg. Bind 1. Elsevier. 2018. s. 159-185. (Woodhead Publishing Series in Food Science, Technology and Nutrition). https://doi.org/10.1016/B978-0-08-102089-0.00007-8