"This book introduces data science to sensory and consumer scientists working inside large organizations and who have backgrounds in fields as diverse as food science, psychology, marketing, and chemical engineering. The intended audience members typically hold graduate degrees in their subject matters of expertise, have some training in statistics, but have little to no background in computer science or data science. The worldwide digital transformation is requiring all scientists to leverage the introductory skills of computer science, usually in the form of data science, in order to automate processes and record the steps of their research in a reproducible manner. Scientists who learn to leverage such tools become much more efficient and productive, often achieving new insights. This book is intended for use by sensory and consumer scientists in industry as well as for use in graduate programs for sensory science"--
Data Science for Sensory and Consumer Scientists is a comprehensive textbook that provides a practical guide to using data science in the field of sensory and consumer science through real-world applications.This book is the ideal guide to using data science to drive insights.
Data Science for Sensory and Consumer Scientists is a comprehensive textbook that provides a practical guide to using data science in the field of sensory and consumer science through real-world applications. It covers key topics including data manipulation, preparation, visualization, and analysis, as well as automated reporting, machine learning, text analysis, and dashboard creation. Written by leading experts in the field, this book is an essential resource for anyone looking to master the tools and techniques of data science and apply them to the study of consumer behavior and sensory-led product development. Whether you are a seasoned professional or a student just starting out, this book is the ideal guide to using data science to drive insights and inform decision-making in the sensory and consumer sciences.
Key Features:
Elucidation of data scientific workflow.
Introduction to reproducible research.
In-depth coverage of data-scientific topics germane to sensory and consumer science.
Examples based in industrial practice used throughout the book
1. Bienvenue!
2. Getting Started
3. Why Data Science?
4. Data
Manipulation
5. Data Visualization
6. Automated Reporting
7. Example Project:
The Biscuit Study
8. Data Collection
9. Data Preparation
10. Data Analysis
11. Value Delivery
12. Machine Learning
13. Text Analysis
14. Dashboards
15.
Conclusion and Next Steps
Dr. Thierry Worch is an accomplished expert in sensory and consumer research with a strong background in Sensometrics and a PhD on the Ideal Profile Method. He has long experience as a consultant, having worked with a wide range of clients, and has made significant contributions to software development, including EyeOpenR (EyeQuestion Software). After many years as a consultant, Dr. Worch became a sensometrician/data scientist at Friesland-Campina where he tackles new challenges and contributes to the company's success. He brings passion, expertise, and experience to his work and is a valuable asset to the field. He is also the co-author of "Analyzing Sensory Data with R" (CRC Press) with Sébastien Lź.
Dr. Julien Delarue is an Associate Professor at UC-Davis and a leading expert in the field of sensory perception and food design. His research focuses on developing high validity consumer-oriented methods to measure sensory perception and preferences, with a particular emphasis on the role of context in hedonic measures utilizing immersive environments and digital technologies. He has served as the Chair of both the French Society for Sensory Analysis (SFAS) and the European Sensory Science Society (E3S) and seeks to understand the sensory determinants of food preferences and drive healthy and sustainable food behaviors through his research.
Dr. Vanessa Rios de Souza is a highly skilled food scientist with over 10 years of experience in R&D, consumer and sensory research across multiple food product categories. With a BSc in Food Engineering and a Ph.D. degree in Food Science, she brings extensive expertise and knowledge to the field of food product development, innovation, and quality. Throughout her career in industrial, academic, and research settings, Dr. Rios de Souza has gained extensive experience in the sensory field. She currently works as a Computational Sensory Science Consultant leading clients' projects related to Process Automation, Knowledge Management, New Technologies and Computational Analytics.
Dr. John Ennis is a versatile researcher, author, and entrepreneur. With a background in both mathematics and artificial intelligence, he has made a significant impact in the field of sensory and consumer science through his peer-reviewed articles and books. Dr. Ennis has received numerous awards recognizing his exceptional contributions to the field, including the 2013 Food Quality and Preference "Researcher of the Future" award.
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