Data Science for Sensory and Consumer Scientists

Worch, Thierry, Delarue, Julien, de Souza, Vanessa Rios

Data Science for Sensory and Consumer Scientists
  • 出版商: CRC
  • 出版日期: 2023-09-29
  • 售價: $3,510
  • 貴賓價: 9.5 折 $3,335
  • 語言: 英文
  • 頁數: 332
  • 裝訂: Hardcover - also called cloth, retail trade, or trade
  • ISBN: 0367862875
  • ISBN-13: 9780367862879
  • 相關分類: 感測器 Sensor、Data Science

    • 下單後立即進貨 (約2~4週)

相關主題

商品描述

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

商品描述(中文翻譯)

《感官與消費者科學的數據科學》是一本全面的教科書，通過實際應用提供了在感官與消費者科學領域中使用數據科學的實用指南。它涵蓋了數據操作、準備、可視化和分析等關鍵主題，以及自動報告、機器學習、文本分析和儀表板創建等內容。本書由該領域的領先專家撰寫，是任何希望掌握數據科學工具和技術，並將其應用於消費者行為和感官導向產品開發研究的人的必備資源。無論您是經驗豐富的專業人士還是剛開始的學生，本書都是在感官與消費者科學中使用數據科學驅動洞察和支持決策的理想指南。

主要特點：
- 闡明數據科學工作流程。
- 介紹可重現性研究。
- 深入涵蓋與感官與消費者科學相關的數據科學主題。
- 書中使用了基於工業實踐的示例。

作者簡介

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 Lê.

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.

作者簡介(中文翻譯)

Dr. Thierry Worch是一位在感官和消費者研究領域具有豐富經驗的專家，擁有Sensometrics背景和Ideal Profile Method的博士學位。作為一名顧問，他與各種客戶合作多年，並對軟體開發做出了重要貢獻，包括EyeOpenR（EyeQuestion Software）。在擔任顧問多年後，Worch博士成為了Friesland-Campina的感官科學家/數據科學家，致力於應對新挑戰並為公司的成功做出貢獻。他對工作充滿熱情，擁有專業知識和豐富經驗，是該領域的寶貴資產。他還與Sébastien Lê合著了《使用R分析感官數據》（CRC Press）一書。

Dr. Julien Delarue是加州大學戴維斯分校的副教授，也是感官知覺和食品設計領域的領先專家。他的研究重點是開發高效度的以消費者為導向的方法來測量感官知覺和偏好，特別強調在利用沉浸式環境和數位技術的愉悅度測量中上下文的作用。他曾擔任法國感官分析學會（SFAS）和歐洲感官科學學會（E3S）的主席，並致力於通過研究了解食品偏好的感官決定因素，推動健康和可持續的飲食行為。

Dr. Vanessa Rios de Souza是一位經驗豐富的食品科學家，在多個食品產品類別的研發、消費者和感官研究領域擁有超過10年的經驗。她擁有食品工程學士學位和食品科學博士學位，為食品產品開發、創新和品質領域帶來了廣泛的專業知識和經驗。在工業、學術和研究環境中的職業生涯中，Rios de Souza博士在感官領域獲得了豐富的經驗。她目前擔任計算感官科學顧問，領導與流程自動化、知識管理、新技術和計算分析相關的客戶項目。

Dr. John Ennis是一位多才多藝的研究人員、作家和企業家。他在數學和人工智能領域都有背景，通過他的同行評審文章和書籍在感官和消費者科學領域取得了顯著影響。Ennis博士因其對該領域的卓越貢獻而獲得了多項獎項，包括2013年《食品品質與偏好》的“未來研究者”獎。

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