Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests. Approximately twenty years ago the Sensory Evaluation Division of the Institute of Food Technologists sponsored the preparation of a set of exercises titled “Guidelines for Laboratory Exercises for a Course in Sensory Evaluation of Foods,” edited by one of the co-authors (Heymann). This book will provide additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also by Lawless and Heymann and published by Springer. Possible course adoption of the main text along with the lab manual should enhance the sales of these materials.
Sensory Evaluation Practices, Fifth Edition, presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods, such as laddering, design thinking, emotional profiling, and applications of qualitative and consumer co-creation and immersive techniques are explored. This book will be an ideal reference for sensory professionals, technical managers, product specialists and research directors in the food, beverage, cosmetics, and other consumer products industries of all sizes. Emphasizes the importance of scientific sensory methodology used to measure and understand consumer perception Illustrates the importance of planning, managing and communicating product sensory information in a way that is actionable to developers, marketers and legal counsel Presents how sensory science is becoming more influential at the front end of innovation Discusses measurement, the design of experiments, and how to understand key sensory drivers that most influence consumers Explores the global nature of products and how companies can benefit by having fundamental training programs in sensory and consumer science Contains demonstrated methods for test selection, application and measurement, and testing with the right consumer, including more typical usage environments Includes worked examples for interpreting and displaying results Features a new chapter on how to get your research published
A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many cases, without requiring extensive student laboratory facilities, the authors include new exercises in the areas of physical properties, lipids, proteins, and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed, approximate time needed for completion, and possible complications and/or pitfalls. Tested and refined for over 20 years, and performed by thousands of students, experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments, The Food Chemistry Laboratory, Second Edition provides students with information on accessing food chemistry literature, research proposal preparation, preparing oral and written technical reports, and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment.
Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods
Undergraduate research experiences are important in teaching research skills. Opportunities to participate in research projects with faculty members can be limited. Studies have found that course-embedded research opportunities serve as meaningful experiences for students if structured properly. Research was conducted to determine if selected exercises performed in an undergraduate food processing laboratory could serve as undergraduate research opportunities. Rolled sugar cookies were prepared according to AACC Method 10-50.05 using sucrose and alternative sweeteners, and evaluated for physicochemical and sensory attributes. Objectives were to evaluate the functional properties of alternative sweeteners in reduced-sugar cookies. Nine variations were prepared: control (C), Splenda for baking (S), Equal for baking (E), Truvia (T), Sweet'N Low (SNL), and 1:1 mixtures of sweeteners and sucrose. Cookies were characterized on width-to-thickness (W/T) ratio, moisture loss, color, hardness, fracturability, and sensory attributes. Significance level was determined by ANOVA and post-ANOVA Tukey's multiple comparison tests. W/T ratios of T (7.2), T+sucrose (7.4), and C (7.8) were similar, but different from all other treatments. Color was similar for all treatments ([Delta]E: 80.190-84.075). T had greatest hardness (6878 N) and E had greatest fracturability (4622 N). The presence of sucrose decreased the fracture force (1359-1732 N). Control sensory attributes (appearance, texture, flavor, sweetness, and aftertaste) (6.07-6.89) significantly differed from alternative sweetener treatments (2.62-6.43). Physiochemical and sensory attributes of T+sucrose were closest to the control. This exercise introduced students to standard methods of sample preparation and physical and sensory analysis. Gluten-free sorghum breads, with varying inclusions of waxy sorghum flour, were prepared using an optimized gluten-free sorghum bread formulation (70% sorghum flour, 30% potato starch). Objectives were to determine the differences in physiochemical and sensory properties of sorghum bread with different waxy sorghum inclusions. Four treatments were prepared: control (0% waxy sorghum) (C), 15% waxy sorghum (15W), 25% waxy sorghum (25W), and 35% waxy sorghum (35W). Bread was characterized on loaf height, crust and crumb color, water activity, hardness, cohesiveness, springiness, and sensory attributes. Significance level was determined by ANOVA and post-ANOVA Tukey's multiple comparison tests. Average loaf height was greatest for 35W (56.23 mm) and smallest for C (53.72 mm). C had the greatest average color change of the crust ([Delta]E=74.98) and crumb ([Delta]E=66.41). Average water activity remained constant (0.98-0.985). 15W had the greatest hardness (1060.98 N) and cohesiveness (0.91). C and 25W had the greatest springiness (0.69). 25W had the greatest sensory acceptability (6.0 out of 9). This exercise introduced students to research skills and challenges associated with gluten-free bread production. Student observations and perceptions about each of the previously mentioned exercises were assessed using surveys for each exercise. Questions were formatted on a Likert scale in four sections: demographics, physical and sensory properties, research and writing skills, and food processing knowledge. Sixty-five percent or more of students completing each survey gave positive responses. The large number of positive student responses indicate that students perceived each exercise as a beneficial learning experience. Students believed the exercises taught them important information about food processing, research principles, and scientific communication.
The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover, various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety, which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation, packaging, and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life, along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors, including ingredients for formulation, processing techniques, packaging, and storage conditions Covers shelf life evaluation methods, determinants for shelf life, food quality assessment, and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants, and techniques for shelf life enhancement. It is appropriate for students, researchers, scientists, and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry, food processing sector, product development, marketing, and other associated fields.
The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.
Sensory evaluation is a scientific discipline used to evoke,measure, analyse and interpret responses to products perceivedthrough the senses of sight, smell, touch, taste and hearing. It isused to reveal insights into the way in which sensory propertiesdrive consumer acceptance and behaviour, and to design productsthat best deliver what the consumer wants. It is also used ata more fundamental level to provide a wider understanding of themechanisms involved in sensory perception and consumer behaviour. Quantitative Sensory Analysis is an in-depth and uniquetreatment of the quantitative basis of sensory testing, enablingscientists in the food, cosmetics and personal care productindustries to gain objective insights into consumer preference data– vital for informed new product development. Written by a globally-recognised learer in the field, this book issuitable for industrial sensory evaluation practitioners, sensoryscientists, advanced undergraduate and graduate students in sensoryevaluation and sensometricians.
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product. This manual equips students with a working knowledge of the nature of ingredients and how they function in particular foods. A wide range of exercises--addressing topics from food preservation to frozen desserts, measuring techniques to fats and emulsions, fruit selection to egg cookery, breads and pastry to meat and poultry--guide students through standard recipes, with clear and complete directions for handling ingredients and cooking foods. Throughout, vocabularies introduce technical words essential to understanding food products and preparation. Questions to test students' knowledge follow each exercise. The text also includes discussion of laboratory procedures, sanitation in the kitchen, emergency substitutions, identification of meat cuts, the safe storage of food, and the care and cleaning of small appliances. New to this edition are over 50 additional recipes, which reflect the many tastes that influence today's palate. All recipes have been reviewed and updated to ensure healthful and nutritious food preparation, as well as product quality and performance. Students and instructors alike will find the new and improved recipes and updated nutritional and food facts of Food Selection and Preparation, Second Edition a truly satisfying full course.
Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science. The book covers all aspects of difference testing: the history and origin of different methods, the practicalities of setting up a difference test, replications, the statistics behind each test, dealing with the analysis, action standards, and the statistical analysis of results with R. The book is written by sensory science experts from both academia and industry, and edited by an independent sensory scientist with over twenty years of experience in planning, running and analyzing discrimination tests. This is an essential text for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control. Contains practical guidance on the performance and analysis of discrimination testing in sensory and consumer science for both food and non-food products Includes the latest developments in difference testing, including both new methods and state-of-the-art approaches Features extensive coverage of analysis with a variety of software systems Provides essential insight for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control
This book examines the occupational therapy paradigm (its focal viewpoint, core constructs, and values) as well as the role of complexity/chaos theory as a scientific framework for occupational therapy research and practice. Unlike other current OT texts, this book uses clinical case examples to illustrate application of proposed changes to make procedures consistent with the latest Occupational Therapy Practice Framework. The reader walks away with a clear grasp of the theoretical principles guiding his or her treatment interventions, the explanations behind those principles, and the applicable intervention for said techniques and procedures. An emphasis on clinical-reasoning skills, including information on different types of reasoning skills as well as the MAPP model of teaching helps the student and clinician translate theoretical principles into practice.The section on specific interventions addresses each of the conceptual practice models according to a consistent chapter template, which enables the reader to apply conceptual practice models in real-world contexts. Preview questions at the beginning of each chapter alert the reader to important concepts in the upcoming text.Critical analysis of the theoretical core provides suggested modifications to increase consistency with the new occupational therapy paradigm.
Develop the critical thinking skills you need to choose and fit effective orthoses for patients with hand injuries and functional deficits. As a combination workbook/textbook, Introduction to Orthotics, 5th Edition uses reader friendly language to cover the theory, design, and fabrication of orthopedic devices. Ideal for use in the classroom or in the clinical setting, it emphasizes upper extremity versus hand orthoses, with additional coverage of lower extremity orthotics and upper extremity prosthetics, and offers case studies promoting clinical reasoning and problem solving as well as an occupation-based approach. This new edition also demonstrates the fine detail of orthotics and equips you with a repertoire of skills and knowledge related to orthoses. Updated content, references, grading forms and self-evaluation, and case studies provide students and practitioners with the most current and up-to-date information they need to prepare to serve their clients’ needs. Combined textbook/workbook format makes it easier to develop fundamental skills in the theory, design, and fabrication of orthoses Numerous case studies in each chapter show how concepts relate to real-life clinical practice. How-To videos on the Evolve companion website let students watch the construction of orthotics again and again to increase their proficiency. Integration of patient safety addresses this important aspect of patient care. Spiral binding lets the book lay flat when opened for convenient use while on the job. Self-evaluation forms allow you to analyze personal strengths and weaknesses related to new orthotic intervention techniques. Review questions and self-quizzes reinforce your comprehension of the material. Laboratory exercises test your clinical reasoning and technical skills. NEW! chapter covering Casting techniques provides guidance regarding current advances. NEW! Chapter for Professional Issues Related to Orthotic Provision. NEW! Elbow, Forearm, and Shoulder Immobilization Orthoses expands the content that previously only addressed elbow and forearm orthoses to include shoulder immobilization orthoses. NEW! Photos and illustrations for pre-fabrication, fitting, and fabrication techniques appear throughout the text. NEW! Evidence-based practice charts
