Concept Research in Food Product Design and DevelopmentISBN: 978-0-8138-2424-6
Hardcover
610 pages
February 2005, Wiley-Blackwell
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Sebastiano Porretta, Ph.D. is a senior researcher of the
Italian Ministry of Industry at the Experimental Station for the
Food Preservation Industry in Parma, Italy. He is well known for
his research devoted to the study of the quality, and particularly
the development of techniques, for a more accurate quality
evaluation considering the relationships between the
physico-chemical and sensory properties of food. He contributes to
the Sensory and Consumer Evaluation of Food and Food Market
with original approaches: the interactions between foods and the
consumers. Great work was done to evaluate the effect of
ingredients on food quality and consumer acceptability.
Currently, Porretta's Professor of Food Processing at the Catholic
University of Piacenza, Professor of Sensory and Consumer Science
at the University of Gastronomic Sciences of Pollenzo, and
President of the Italian Association of Food Technology (AITA),
since 1997. Additionally, Porretta is the Author/Editor of sixteen
books and papers in scientific journals and a member of several
boards of international peer reviewed journals.
Matthias Silcher, M.A. is assistant project director at Moskowitz Jacobs Inc. and has a background in empirical communication research, sociology and political science from the University of Berlin, Germany. His thesis, Survey by Short Messaging Service was the first academic paper on this subject. He has consulted for Kienbaum Consultants and advised as a political researcher for NFO Infratest.