Product performance optimization

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Abstract

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.

Original languageEnglish
Title of host publicationMethods in Consumer Research : New Approaches to Classic Methods
EditorsGastón Ares, Paula Varela
Volume1
PublisherElsevier
Publication date2018
Edition1.
Pages159-185
Chapter7
ISBN (Print)978-0-08-102089-0
ISBN (Electronic)978-0-08-101258-1
DOIs
Publication statusPublished - 2018
SeriesWoodhead Publishing Series in Food Science, Technology and Nutrition

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food
method
food product
consumer product
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rate

Keywords

  • Foods and beverages
  • New product development
  • Performance indicators
  • Product optimization
  • Sensory and consumer science
  • Sensory methods

Cite this

Giacalone, D. (2018). Product performance optimization. In G. Ares, & P. Varela (Eds.), Methods in Consumer Research: New Approaches to Classic Methods (1. ed., Vol. 1, pp. 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. editor / Gastón Ares ; Paula Varela. Vol. 1 1. ed. Elsevier, 2018. pp. 159-185 (Woodhead Publishing Series in Food Science, Technology and Nutrition).
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Giacalone, D 2018, Product performance optimization. in G Ares & P Varela (eds), Methods in Consumer Research: New Approaches to Classic Methods. 1. edn, vol. 1, Elsevier, Woodhead Publishing Series in Food Science, Technology and Nutrition, pp. 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. ed. / Gastón Ares; Paula Varela. Vol. 1 1. ed. Elsevier, 2018. p. 159-185 (Woodhead Publishing Series in Food Science, Technology and Nutrition).

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

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