Sensory Shelf Life Estimation of Food Products

A delineation of the basics of sensory analysis and how it applies to shelf-life studies, this book includes discussions of experimental design aspects, survival analysis methodology, and its extensions. It provides detailed instructions and software functions for performing SSL estimations, accompanied by data sets and the R Statistical Package functions that are available for download. The author presents the cut-off point methodology used to estimate SSL when the survival analysis methods get complicated. He includes a chapter on accelerated storage covering kinetics, calculations of prediction confidence intervals and potential pitfalls.

Author: Guillermo Hough
Publisher: CRC Press
Published: 05/25/2010
Pages: 264
Binding Type: Hardcover
Weight: 1.30lbs
Size: 9.30h x 6.40w x 0.90d
ISBN: 9781420092912

About the Author

A research scientist with the Commission de Ivestigaciones Cientificas, Guillermo Hough is a renowned academic in sensory/consumer sciences. Dr. Hough conducts his research in the area of sensory science and has become an expert in the field of sensory shelf life, having published 20 refereed articles on this theme. A dynamic speaker at international conferences and symposiums, he also lead the collaborative Ibero-American project (CYTED program), which stated the basics for the estimation and modelization of sensory shelf life. His course on sensory science and shelf life has been very popular in Argentina, Chile, Colombia, Italy, Mexico, New York and Paris. His group is in close contact with local and regional food companies, performing a wide range of sensory tests and panel testing. Dr. Hough works at the Instituto Superior Experimental de Tecnologia Alimentaria in the small town of Nueve de Julio, Provincia de Buenos Aires, Argentina.