Packaging Research in Food Product Design and Development is the first book to comprehensively address the issues of graphics design and visual concepts, from a systematic, scientific viewpoint, yet with business applications in mind. Positioned specifically for foods and beverages, this book uniquely combines consumer liking, segmentation and “how to” business methodology with a detailed treatment of the different facets of concept research.
Key Features
- Novel information on consumer-oriented research in the perception of graphics design.
- ‘How to’ methods for optimizing design of food packages, labels, and websites.
- Vital information for R&D, product and package developers, and marketing.
Contents
Part I Methods, materials, mind-sets
- Chapter 01 A practitioner’s guide to research or – what you should know
- Chapter 02 Consumer packaging: Important functionally, but not attitudinally
- Chapter 03 Starting at the beginning: Experimenting to discover what shape ‘wins’
- Chapter 04 Patterns in packages: Learning from many packages and many attributes
- Chapter 05 A gentle introduction to the world of systematics
- Chapter 06 Identify what works by letting the competition do the work
- Chapter 07 Psychophysics and the issue of price/value
Part II Ideas and inspirations
- Chapter 08 Idea factories: Where do packaging (and other) ideas come from?
- Chapter 09 Defining the new package: Specifying the package at the concept level
- Chapter 10 What should my package say?
- Chapter 11 What concepts tell us versus what packages tell us for the same product – Case history – Pretzels
- Chapter 12 ‘Closing in on the container’
- Chapter 13 Action & reality: Using video for the package experience
Part III Health and hope
- Chapter 14 Do labels make a difference?
- Chapter 15 Understanding Nutrition Labeling Case study – ice cream
- Chapter 16 Healthy pasta: Nutritional labeling & the role of messages
Part IV Emotions and experience
- Chapter 17 Emotions and package design - coffee
- Chapter 18 Beyond the stimulus to the ‘experience’
- Chapter 19 Homo economicus rears its head
- Chapter 20 Which should I choose – Packages on the shelf
Part V Temptations of technology
- Chapter 21 Response time
- Chapter 22 Combining eye tracking with experimental design
- Chapter 23 Taking stock
About the Authors
- Howard R. Moskowitz, PhD, 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 18 books, published well over 350 articles/conference proceedings, and serves on the editorial board of major journals. His previous books in this series deal with the evaluation and optimization of products and of concepts, respectively.
- Michele Reisner is Vice President of Research at Moskowitz Jacobs with over 18 years of sensory and consumer science experience. She is a graduate of the Culinary Institute of America in Hyde Park, New York with a strong culinary background of 15 years as a Pastry Chef. Her worldwide training as a professional Pastry Chef aids her in bringing the voice of the food professional to the research world. Her work at MJI is highly concentrated on experimental design and optimization in both the food and beverage industries. She is a contributing writer to several trade magazines such as Food Product Design and Bakers Journal. She has been published in numerous sensory journals and has authored many trade book chapters. She is a member of Cambridge Who’s Who among Executives, Professionals and Entrepreneurs and a member of the Institute of Food Technologists.
- John Ben Lawlor, PhD, is a senior sensory and consumer scientist working at GlaxoSmithKline Nutritional Healthcare R & D. Based in Coleford in the U.K., his responsibilities include sensory evaluation, consumer project idea generation, design, implementation, and analysis.
- Rosires Deliza, PhD, is a food engineer and research scientist at Embrapa Food Technology (Brazilian Enterprise of Agricultural Research) in Rio de Janeiro. She is the author of more than 40 scientific publications on sensory evaluation and consumer studies on consumer expectation, packaging effects on consumer product perception, and attitude towards new technologies.
Book Details
- Hardcover: 280 pages
- Publisher: Wiley-Blackwell; 1 edition (September 15, 2009)
- Language: English
- ISBN-10: 0813812224
- ISBN-13: 978-0813812229
- Product Dimensions: 7.8 x 0.8 x 10 inches
List Price: $219.95