respect to their statistical skills. This book succesfully: * Makes a clear distinction between studies using a trained sensory panel and studies using consumers. * Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties. * Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science. This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book.