Sensory Evaluation and Consumer Acceptance of New Food Products

Discover the essential resource for understanding consumer preferences with Sensory Evaluation and Consumer Acceptance of New Food Products by Ana Isabel Costa. Published by the esteemed Royal Society of Chemistry in 2024, this hardback edition spans an impressive 586 pages of in-depth analysis and insights.

This comprehensive reference delves into the latest concepts, methods, and applications crucial for studying how consumers evaluate, accept, and adopt new foods and beverages. Whether you're a food scientist, product developer, or industry professional, this book equips you with the knowledge needed to navigate the evolving landscape of consumer tastes and preferences.

Enhance your understanding of sensory evaluation and drive successful product innovation with this authoritative guide from Ana Isabel Costa.