1. Measuring the importance of attributes to consumers -- 2. Testing foods on a blind versus branded basis -- 3. Measuring consumer discrimination on attributes -- 4. Validating panel ratings -- 5. Fatigue analysis: how many products can an individual really test? -- 6. Measuring the communication of packages -- 7. Consumer evaluation of price variables -- 8. Product testing with children -- 9. Developing and optimizing concepts for food products -- 10. Segmenting consumers by sensory preferences and level of liking -- 11. Relating expert and consumer ratings to develop an integrated database -- 12. Screening many submissions for new ingredients -- 13. Optimizing products for acceptance, cost and stability -- 14. Developing products from concepts -- 15. Creating panels for product development and quality control: efficient procedures and examples -- 16. Category appraisal: integrating product and marketing data
