Principal Sensory Scientist Celine Marque has written a chapter in the book, Non-Food Sensory Practices which is available to pre-order now and is to be published in June 2021.

Sensory evaluation is applied in very diverse and sometimes unexpected sectors. Non-food Sensory Practices aims to show how sensory professionals from sectors other than food have embraced sensory evaluation methods for product development and communication of their products’ sensory properties. This book is thus intended as a first assessment of what is happening in non-food sectors. It will open perspectives to those sensory professionals who wish to apply and adapt their expertise in food sensory science to other types of products, as well as to those working in non-food sectors but with lesser background in sensory evaluation.

Many non-food products are intrinsically complex. They can be used in diverse ways, often in strong interaction with context and – unlike food – over several hours, days or months. This book shows how sensory professionals have adapted to these specificities, not to mention specific needs in terms of panel management and different ways to deal with consumers, users, customers or even sometimes with patients. First chapters present general methodological principles that will allow readers to fully apprehend the use of sensory practices. Then, contributions from many professionals in non-food sectors will help to realize and promote the potential added value of sensory evaluation to their own field of application.

https://www.elsevier.com/books/non-food-sensory-practices/pense-lheritier/978-0-12-821939-3

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