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Commercial Product Design: Psychophysics, Systematics, and Emerging Opportunities

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Handbook of Eating and Drinking

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Abstract

Over the earlier decades of the last century, researchers began to explore the use of people as “measuring instruments.” For food, this systematized effort began in earnest with ratings of liking of different products, with such ratings being analyzed for differences (Peryam and Pilgrim 1957). Measurement by itself, no matter how well executed, was not sufficient. It would take a change of world view, from measure of single items or happenstance discovery of relation to the world of systematics, DOE, design of experiments.

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Authors and Affiliations

  1. Mind Genomics Associates, White Plains, NY, USA

    Howard R. Moskowitz

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  1. Howard R. Moskowitz
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Correspondence to Howard R. Moskowitz .

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Editors and Affiliations

  1. Scientific Committee, Institut Paul Bocuse, Rockport, MA, USA

    Herbert L. Meiselman

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Moskowitz, H.R. (2019). Commercial Product Design: Psychophysics, Systematics, and Emerging Opportunities. In: Meiselman, H. (eds) Handbook of Eating and Drinking. Springer, Cham. https://doi.org/10.1007/978-3-319-75388-1_151-1

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  • DOI: https://doi.org/10.1007/978-3-319-75388-1_151-1

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-75388-1

  • Online ISBN: 978-3-319-75388-1

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