Howard R. Moskowitz, Ph.D. is president and CEO of Moskowitz
Jacobs Inc., White Plains, NY, a firm he founded in 1981. Moskowitz
is a well-known experimental psychologist in the field of
psychophysics (the study of perception and its relation to physical
stimuli), and an inventor of world-class market research
technology. Among his important contributions to market research is
his 1975 introduction of psychophysical scaling and product
optimization for consumer product development. A Fellow of the
Institute of Food Technologists and member of numerous other
professional societies, he has written/edited twelve books,
published well over 250 articles, and serves on the editorial board
of major journals. With colleague E.P. Koster, Moskowitz co-founded
the journal Chemical Senses and Flavor, now called
Chemical Senses, the leading journal in the field.
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.
10 Ebooks par Howard R. Moskowitz
Howard R. Moskowitz & Sebastiano Porretta: Concept Research in Food Product Design and Development
Concepts are critical for the development and marketing of products and services. They constitute the blueprint for these products and services, albeit at the level of consumers rather than at the te …
PDF
Anglais
DRM
€251.99
Howard R. Moskowitz & Alejandra M. Muñoz: Viewpoints and Controversies in Sensory Science and Consumer Product Testing
The authors skillfully present different approaches to the same problem and even different ways to look at the same type of data. If you have ever been stumped by a controversy in product assessment, …
PDF
Anglais
DRM
€203.99
Howard R. Moskowitz & Jacqueline H. Beckley: Sensory and Consumer Research in Food Product Design and Development
During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and …
PDF
Anglais
DRM
€210.99
Howard R. Moskowitz & Jacqueline H. Beckley: Sensory and Consumer Research in Food Product Design and Development
During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and …
EPUB
Anglais
DRM
€210.99
Howard R. Moskowitz & I. Sam Saguy: An Integrated Approach to New Food Product Development
Today »s rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and marke …
PDF
DRM
€167.69
Howard R. Moskowitz: Food Texture
Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between obj …
EPUB
DRM
€360.92
Howard R. Moskowitz: Food Texture
Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between obj …
PDF
DRM
€355.95
Howard R. Moskowitz: Applied Sensory Analy of Foods
This book extends the analysis of perception of food qualities to the area of multivariate methods. It presents the field of sensory analysis and gives the reader first-hand descriptions of research …
EPUB
DRM
€63.52
Howard R. Moskowitz: Applied Sensory Analy of Foods
This book extends the analysis of perception of food qualities to the area of multivariate methods. It presents the field of sensory analysis and gives the reader first-hand descriptions of research …
PDF
DRM
€64.09
Howard R. Moskowitz & I. Sam Saguy: Integrated Approach to New Food Product Development
Today’s rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market …
EPUB
Anglais
DRM
€295.36