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Sensory Evaluation and Consumer Acceptance of New Food Products
Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about all aspects of this in one volume for the first time. It provides comprehensive, state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. Combining knowledge and expertise from multiple disciplines that study food sensory evaluation and consumer behaviour, it covers advanced methods including analytical, instrumental and human characterization of flavour, aspects of food processing and special research applications of knowledge and methods related to consumers’ evaluation of new food products. Researchers and professionals working in food science and chemistry are sure to find this an interesting read.
Making Modern Meals
Home cooking is crucial to our lives but it is not necessary to our survival. Over the past century, it has become an everyday choice even though it is no longer an everyday chore. By looking closely at the stories and practices of American home cooks—witnessing them in the kitchen and at the table—Amy B. Trubek reveals our episodic but also engaged relationship to making meals. Making Modern Meals explores the state of American cooking across all its varied practices, whether cooking is considered a chore, a craft, or a creative process. Trubek challenges current assumptions about who cooks, who doesn’t cook, and what this means for culture, cuisine, and health. Contending that cooking has changed in the past century, she locates, identifies, and discusses the myriad ways Americans cook in the modern age. In doing so, she argues that changes in making our meals—from shopping to cooking to dining—have created new cooks, new cooking categories, and new culinary challenges.
Food for the Ageing Population
The world’s ageing population is increasing and food professionals will have to address the needs of older generations more closely in the future. This unique volume reviews the characteristics of the ageing population as food consumers, the role of nutrition in healthy ageing and the design of food products and services for the elderly.Chapters in part one discuss aspects of the elderly’s relationship with food such as appetite and ageing, ageing and sensory perception, food and satisfaction with life, and the social significance of meals. The second part of the book reviews the role of nutrition in extending functionality into later years, with chapters on topics such as undernutrition...
Concepts and Models for Drug Permeability Studies
Concepts and Models for Drug Permeability Studies: Cell and Tissue Based in Vitro Culture Models, Second Edition, summarizes the most important developments in in vitro models for predicting the permeability of drugs. This book is structured around three different approaches, summarizing the most recent achievements regarding models comprising (i) immortalized cells with an intrinsic ability to grow as monolayers when seeded in permeable supports, (ii) primary cells isolated from living organisms and directly cultured as barrier monolayers, and (iii) tissue-based models constructed with cell lines and extracellular matrix that resembles the tridimensional structure of mucosae and other biolo...
Advancing Online Course Design and Pedagogy for the 21st Century Learning Environment
The current learning environment is substantially different than what existed for most of the 20th century. Learners and teachers today must navigate in perpetually changing contexts where education is influenced by technological advancement and obsolescence, economic barriers, a changing employment landscape, and even international politics. Studies indicate that employers seek to hire graduates with strong skills in areas coalescing around international awareness, creativity, communication, leadership, and teamwork. Skills and experiences in these areas are necessary preparation for the current economy and to pursue jobs that do not exist yet, while providing some insulation against the ob...
Implementing Augmented Reality Into Immersive Virtual Learning Environments
The potential to integrate augmented reality into educational settings has led to the development of myriad programs for implementing these transformative technologies into education. However, the transformative learning processes possible for learners can best be developed through integration in immersive virtual learning environments. The integration of augmented reality (AR) technologies into education involves matching the potential of AR with the most effective instructional model for immersing learners in the learning process. With current research focused heavily on blended or online learning, augmented reality fits right into the new technologies and trends that are being developed a...
CALL Theory Applications for Online TESOL Education
With the increased necessity of using online teaching to ensure students continue to learn, it is imperative that language teachers implement computer-assisted language learning (CALL) techniques into their teaching strategies. TESOL teachers especially must continue to remain up to date on the latest research outlining best practices for the online teaching of English language learners. CALL Theory Applications for Online TESOL Education is a crucial reference work that focuses on online education and CALL in the context of teaching English to speakers of other languages. The book presents research that illustrates the current best practices in online CALL applications in TESOL including wo...
