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OverviewFull Product DetailsAuthor: Peter Burgess (Head of Department for Consumer and Sensory Sciences, Campden BRI, UK<br>Campden BRI, Chipping Campden, United Kingdom)Publisher: Elsevier Science & Technology Imprint: Woodhead Publishing Ltd Dimensions: Width: 15.20cm , Height: 1.80cm , Length: 22.90cm Weight: 0.700kg ISBN: 9780081003565ISBN 10: 0081003560 Pages: 220 Publication Date: 04 April 2016 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. Table of Contents1. Consumers' mind set - Expectations, experience and satisfaction 2. Shape, color and texture - Cross-modal applications of packaging design 3. Emotions - Packaging evoked emotional responses 4. Consumers’ perceptions of new/novel packaging technologies 5. Methods for consumer experience assessment of sensory characteristics and packaging design 6. Industry case studies 7. ConclusionsReviewsAuthor InformationPeter has over eighteen years research experience in consumer and sensory sciences and is a Full Member of the Market Research Society (Dip MRS), Association for Qualitative Research, Institute of Food Science & Technology (IFST) and Society of Sensory Professionals. Since graduating from Leeds University with a BA (Hons) Degree in Economics, Peter's research career has included client side research and business development posts within the retail and financial sectors.Peter joined Campden BRI in 2003 and was appointed Head of Department for Consumer and Sensory Sciences in 2005 where he is responsible for the delivery of both contract consumer and sensory testing and ongoing research for industry and public sector clients.Throughout his career, Peter has developed broad knowledge and experience of the technical and business development needs of the food industry spanning new product development, retailing and quality assurance, as well as investigating consumer attitudes on broader food issues in the changing marketplace.Peter has extensive knowledge of mainstream consumer research and sensory testing methods and is a standing lecturer on the University of Nottingham's PG certificate in Sensory Science. Tab Content 6Author Website:Countries AvailableAll regions |
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