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Sensory Evaluation of Food: Principles and Practices (Food Science Text Series) by Harry T. Lawless, Hildegarde Heymann (auth.) is a nonfiction available to read on EtoBox.

What is Sensory Evaluation of Food: Principles and Practices (Food Science Text Series) about?

The field of sensory science has grown exponentially since the publication of the first edition of __Sensory Evaluation of Food__. 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). 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. And yet, some things stay the same. Sensory testing will always involve human participants. But 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. Although methods continue to evolve, appre

Who reads Sensory Evaluation of Food: Principles and Practices (Food Science Text Series)?

Author

Harry T. Lawless, Hildegarde Heymann (auth.)

Publisher

Springer-Verlag New York

Published

2010

Language

EN

ISBN

9781441964892

Category

nonfiction

Subjects

Science, Chemistry, Engineering

Rating

4.2 / 5 (34 ratings)

Updated

2026-03-14