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Chapter 3

Scientific Psychophysics and the Commercially Oriented Study of Tomato Sauce

This chapter presents recently developed and implemented approaches to creating products for consumers. The chapter focuses on pasta sauces, showing actual case studies of the successful development of products using experimental design, combined with sensory preference segmentation. The chapter finishes with a discussion of the way forward, an approach which reduces the time, effort, and cost of developing products, leading to knowledge about both what the product should be, and how it should be described.

Print publication date: 09 Jan 2019
Copyright year: 2019
Print ISBN: 978-1-78801-396-3
PDF eISBN: 978-1-78801-624-7
ePub eISBN: 978-1-78801-687-2