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Understanding sensory analysis in consumer-driven product development in chocolate confectionary

Sara De Pelsmaeker (2016)
abstract
In today’s business, developing new products is a key objective for food companies. Studies on product development state that in the food industry this process needs to be consumer-driven. However, in order for consumer-driven food product development to be successful, one needs to understand the complexity of food perception and food preference by consumers. This doctoral research aims to identify opportunities how sensory analysis can play a part in this innovation process or at least serve as a tool to gather information for improving the features (marketing, product or process) of a product. The overall objective of this research is to investigate key drivers for consumer preference related to chocolate products. Understanding the influencing sensory characteristics, grasping the motives and attitudes towards chocolate consumption and identifying the most important extrinsic and intrinsic attributes which lead to preference are necessities in successful product development. This doctoral research is divided in three major parts. Part I focuses on the sensory evaluation of chocolate products and how this can be interlinked with product characterisation and process parameters. Part II studies emotions and consumer behaviour towards chocolate consumption and Part III incorporates sensory analysis in consumer-driven product development.
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author
promoter
UGent and UGent
organization
alternative title
Inzicht in de rol van sensorische analyse in consumenten gedreven product ontwikkeling binnen de chocolade sector
year
type
dissertation
publication status
published
subject
keyword
New product development, Sensory analysis, Chocolate, Consumer, Emotions
pages
XVIII, 316 pages
publisher
Ghent University. Faculty of Bioscience Engineering
place of publication
Ghent, Belgium
defense location
Gent : Faculteit Bio-ingenieurswetenschappen (A0.030)
defense date
2016-02-24 16:00
ISBN
9789059898684
language
English
UGent publication?
yes
classification
D1
copyright statement
I have transferred the copyright for this publication to the publisher
id
7094329
handle
http://hdl.handle.net/1854/LU-7094329
date created
2016-02-22 11:11:29
date last changed
2017-01-16 10:50:34
@phdthesis{7094329,
  abstract     = {In today{\textquoteright}s business, developing new products is a key objective for food companies. Studies on product development state that in the food industry this process needs to be consumer-driven. However, in order for consumer-driven food product development to be successful, one needs to understand the complexity of food perception and food preference by consumers.
This doctoral research aims to identify opportunities how sensory analysis can play a part in this innovation process or at least serve as a tool to gather information for improving the features (marketing, product or process) of a product. The overall objective of this research is to investigate key drivers for consumer preference related to chocolate products. Understanding the influencing sensory characteristics, grasping the motives and attitudes towards chocolate consumption and identifying the most important extrinsic and intrinsic attributes which lead to preference are necessities in successful product development.
This doctoral research is divided in three major parts. Part I focuses on the sensory evaluation of chocolate products and how this can be interlinked with product characterisation and process parameters. Part II studies emotions and consumer behaviour towards chocolate consumption and Part III incorporates sensory analysis in consumer-driven product development.},
  author       = {De Pelsmaeker, Sara},
  isbn         = {9789059898684},
  keyword      = {New product development,Sensory analysis,Chocolate,Consumer,Emotions},
  language     = {eng},
  pages        = {XVIII, 316},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Understanding sensory analysis in consumer-driven product development in chocolate confectionary},
  year         = {2016},
}

Chicago
De Pelsmaeker, Sara. 2016. “Understanding Sensory Analysis in Consumer-driven Product Development in Chocolate Confectionary”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
APA
De Pelsmaeker, S. (2016). Understanding sensory analysis in consumer-driven product development in chocolate confectionary. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Vancouver
1.
De Pelsmaeker S. Understanding sensory analysis in consumer-driven product development in chocolate confectionary. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2016.
MLA
De Pelsmaeker, Sara. “Understanding Sensory Analysis in Consumer-driven Product Development in Chocolate Confectionary.” 2016 : n. pag. Print.