Andrea S�nchez-Camargo – författare

The Fundamentals of Customer-Centered Design of Food Products: A Multisensory Strategy for Integrating Emerging Techniques, is a comprehensive guide for students, and food industry professionals, dedicated to creating food and beverage products that truly resonate with today's consumers. This fundamental resource bridges the gap between traditional product-centric development and modern, holistic approaches that focus on the complete sensory and consumer experience. Divided into three sections, the book begins with laying the foundations for understanding customer-centered food product design and understanding the consumer in multisensory food experiences. Section two explores how each sensory modality interacts to influence consumer perception and satisfaction to create products with optimized nutrition and personalized consumer appeal. The book concludes with section three highlighting the technology and innovative tools such as smart sensors, digital tools, and sustainable processes, used to achieve consumer-centered food product design. The authors also discuss how to communicate sensory value in marketing and brand strategies and future perspectives in consumer-centered multi-sensory food design.Brings together sensory design, consumer behavior insights, and technological tools in one comprehensive resource outlining key challenges and emerging opportunitiesExplores each sensory modality-taste, texture, aroma, sight and sound-and how these attributes interact to influence consumer perception and satisfactionProvides guidance on incorporating sustainability and health considerations without compromising sensory appeal in product development processesExamines flavor chemistry and advanced flavor development techniques to create taste profiles that resonate with target consumer groupsExplores digital influences on food choices, including the impact of social media, online reviews, e-commerce platforms, and digital food communities