Jean-François Meullenet, Ph.D., is associate professor of Sensory Science in the Department of Food Science at the University of Arkansas, Fayetteville, AR. Dr. Meullenet conducts research in the area of sensory science and his expertise encompasses sensory and consumer science, rheology and modeling of food perception. Rui Xiong, Ph.D., is a research scientist with the Consumer Science Insights, Unilever Home & Personal Care, Trumbull, CT, USA. Christopher J. Findlay, Ph.D., is president of Compusense, Inc., Guelph, Ontario, Canada. He is associate editor for sensory evaluation for Food Research International.
?This technical work provides a useful insight into the solution of a number of pertinent problems in sensory science. This is an excellent work for sensory specialists and challenges the reader to consider alternate strategies for handling sensory data.? ( Journal of Dairy Technology, May 2009)