Understanding the requirement to reformulate : science, health, consumer demand, regulation, and capability -- Nutritional optimization : reduced-sugar products and challenges -- Reduced-fat products and challenges -- Reduced-salt products and challenges -- Other nutritional modifications -- Descriptive methods for reformulation -- Quantitative and qualitative affective methods for reformulation -- Rapid sensory methods for reformulation -- Discrimination testing for reformulated products -- Validation and safety of reformulated products (shelf-life testing) -- Packaging and compensatory processes -- Magnitude estimation : alignment of sensory and instrumental analysis.