Sensory Evaluation of Food covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. The fundamental theories, both psychological and statistical, are presented, which form the basis and rationale for sensory test design.

This book treats the principles of processing in a scientifically rigorous, yet concise manner. Written from a quantitative and mathematical perspective, its aim is to give readers the confidence to use mathematical and quantitative analyses of food processes.