It is a grand synthesis of anatomy and physiology of sensory organs, food science, chemistry, psychology, instrumentation and statistic, within the perspective of sensory science. It guides the readers into a journey of fascinating world of senses and nervous system, focuses the practical aspects of sensory quality evaluation of food and much more. Organized into 16 chapters in single volume, it brings out the concept of sensory science, food metabolism and congnitive sciences, techniques employed in sensory evaluation, in a systematic manner. It provides opportunities to the readers for indepth study with adequate reference in each chapter along with a small glossary of terms and a subject index. The book offers practical examples, innovations and advancements in sensory science. It gives holistic view of sensory science. It gives holistic view of sensory science and evaluation of food, during production, processing and marketing. It is generously interspersed with illustrations, designed to reinforce the key concepts, is a timely, academic and need based contribution. Sensory Science: Principles and Applications in Food Evaluation†is truly a text-cum-reference book for researchers, educators, food technologists/biotechnologist, oenologists, postharvest technologists, quality assurance personnels other professionals from food industry, and UG and PG students from relevant disciplines.
ABOUT THE AUTHOR V.K. Joshi
The author is M.Sc. (Micro) from PAU, Ludhiana and Ph.D. (Micro) GND University, from Amritsar with specialization in fermentation, Got various trainings viz. Food Processing and Nutrition' MAU, Parabhani, Sensory Analysis' from CFTRI, Mysore, Post harvest Tecnology of fruit and vegetables from PAU, Ludhiana organised by USAID and UAS,California, Davis (USA). Computer applications from University Computer Centre, Nauni, Networking and Internet university Computer Centre, Nauni. Dr. Joshi possesses varied professional experience of research, teaching and extension of more than 26 years including seven years in Quality Control in HP state department of Horticulture, Shimla. Specific area of work include fermentation technology, waste utilization, Biocolour, quality control and sensory evaluation of food. AT present, he is working as an Associate Professor in the department of Post harvest Technology. Dr. Joshi a former Head of Department. Has guided MSc and Ph.D students for their PG research. He has authored/edited eight books (Fruit wines; Biotechnology: Food Fermentation (2 Vol.); Post harvest Technology of Fruits and Vegetables (2 Vol.); Sensory Science: Principles and Applications in Food Evaluation; Advances in Biotechnology, Hand book of Enology: Principles, Practices, Recent Innovations, Food Biotechnology). Dr. Joshi has published 110 research papers in international and national journals, 57 book chatpers/Review/technical articles/popular articles and presented 30 papers in various seminars/conferences. He has handled various projects of ICAR (AICRP), ICAR Cess fund, National Horticulture Board, New Delhi, Department of Biotechnology, GOI. He has been member of Board of Studies, HPU, Shimla, College of Horticulture, UHF, Nauni; Core committee of SLITE, Longowal (Pb)., Board of Studies on Food and Nutrition Punjabi University Patiala, Life member Association of Food Scientists and Technologists (Mysore), Trustee Biotechnological Research Society of India, Trivandrum. Dr. Joshi has been a consultant HP Fruit Wines Pvt. Ltd. Badhu, Distt. Mandi and advisor to HPMC, Shimla. Has been awarded: N.N. Mohan Memorial Award, (1982), Kejriwal Award (1995), N.A. Pandit Award (1996), N.N. Mohan Memorial Award (1998) by AIFPA, New Delhi for his outstanding research contribution. He has been honoured with Himachal Shree Award by Himotkrash, Society, H.P. (2003). He is an Expert referee of J.Food Science, Technology, J.Tree Science, Indian Food Packer, J. Applied Microbiology, Letters in Applied Microbiology, Indian J. Biotechnology, J. Scientific Industrial Research, Haryana Journal of Horticultural Science's, etc. He helped set up and renovated the Fruit Processing Unit, licensed by FPO New Delhi for commercialization for fruits and vegetables products.
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