The Effects of Environment on Product Design and Evaluation

1st Edition - April 17, 2019

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  • Editor: Herbert Meiselman
  • eBook ISBN: 9780128144961
  • Paperback ISBN: 9780128144954

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Context: The Effects of Environment on Product Design and Evaluation addresses the environment, or context, in which we consume products and the impact of context on choice and acceptability. The book explores what context is, how it influences design by specialists, and acceptance by consumers. Chapters discuss the basics of context, food and drink in context, testing a range of other products, and other contextual variables. Historically, research on context has been done in the laboratory and various natural locations, but rapid growth in other methods to study context, including evoked contexts, immersive contexts, virtual reality contexts, and more have widened research possibilities. Appealing to the professional, academic and commercial markets, this book will be of interest to those who conduct research in product development and product testing, to those who study what controls product usage, including eating from the health perspective, and to those who make decisions about product and space development.

Key Features

  • Explores information on how context works and how to assess its influence on product decisions
  • Discusses the basics of context, food and drink in context, and testing other products in context, including personal care products and home and workspace design
  • Identifies variables that contribute to the contextual experience


Sensory and consumer scientists, market researchers, developers, designers, flavorists, perfumers, product developers, and product testers

Table of Contents

  • Section A - The Basics
    1. The Language of Context Research 
    Herbert L. Meiselman
    Herb Meiselman Training and Consulting, Rockport, MA, United States

    2. People in Context – The Social Perspective
    Suzanne Higgs1,2, Helen Ruddock1, and Nicolas Darcel 2
    School of Psychology, University of Birmingham, Edgbaston, Birmingham, United Kingdom
    2AgroParisTech, Paris, France
    3. Context Effects at the Level of the Sip and Bite
    Armand V. Cardello
    U.S. Army Natick RD&E Center, Natick, MA, United States
    4. In Home Testing
    Elizabeth H. Zandstra1,2 and René Lion
    1 Consumer Science, Unilever R&D Vlaardingen, Vlaardingen, The Netherlands
    2 Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
    5. Useful Observational Research 
    Brian Wansink
    Charles H. Dyson School of Applied Economics and Management, Cornell University, Ithaca, NY, United States
    6. Situational Appropriateness in Food-oriented Consumer Research: Concept, method, and applications
    Davide Giacalone
    SDU Innovation & Design Engineering, Dept. of Technology and Innovation, Faculty of Engineering, University of Southern Denmark, Odense, Denmark

    Section B - Meals in Context
    7. Food Choices in Context
    Maartje Poelman1 and Ingrid Steenhuis2
    Utrecht University, The Netherlands
    2VU University Amsterdam, The Netherlands

    8. Meal and Snack: Two Different Contexts for Foods and Drinks
    Uyen Thuy Xuan Phan
    Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Vietnam
    9. The Meal as the Proper Context for Foods and Drinks
    Johanna Mäkelä and Mari Niva
    Faculty of Educational Sciences, University of Helsinki, Finland

    10. The Value of Studying Laboratory Meals
    France Bellisle
    Nutritional Epidemiology Research Team (EREN), Université Paris 13, Bobigny, France

    11. Are Family Meals Declining? The Example of Denmark
    Lotte Holm and Thomas Bøker Lund
    Department of Food and Resource Economics (IFRO), University of Copenhagen, Frederiksberg, Denmark

    12. Studying Natural Meals: What Are the Benefits of the Living Lab Approach?
    Anestis Dougkas, Laure Saulais, Agnès Giboreau
    Institut Paul Bocuse Research Centre, Ecully, France

    13. The Effects of Environment on Product Design and Evaluation: Meals in Context, Institutional Foodservice
    John S.A. Edwards, Heather J. Hartwell, Sarah Price
    Faculty of Management, Bournemouth University, Poole, Dorset, United Kingdom

    14. The Effect of Context on Children’s Eating Behavior 
    Monica Laureati and Ella Pagliarini
    Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy

    15. Food Combinations and Food and Beverage Combinations in Meals
    Jake Lahne
    Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, United States

    16. Virtual Reality and Immersive Approaches to Contextual Food Testing
    Michael Siegrist and Christina Hartmann
    Department of Health Science and Technology, Consumer Behaviour, ETH Zurich, Zürich, Switzerland

    Section C - Testing Products in Context
    17. Healthcare Supplements in Context
    Carla Lynn Kuesten, Consumer Product Research, Amway, Ada, MI, United States
    18. Personal and Home Care Products in Context 
    Christelle Porcherot-Lassallette1 and Isabelle Cayeux2
    Firmenich SA, Geneva, Switzerland
    2Stratégir, Bordeaux, France

    19. Beverages in Context
    Sara Spinelli
    University of Florence, Florence, Italy
    20. Automobiles in Context
    Nathalie Herbeth1 and David Blumenthal2
    Groupe Renault, Research Division, France
    2UMR Ingénierie Procédés Aliments, AgroParisTech, Massy, France
    21. The Office Architecture: A contextual experience with influences at the individual and group level
    Christina Bodin Danielsson
    The School of Architecture, The Royal Institute of Technology (KTH), Stockholm, Sweden

    22. Conducting Contextualized and Real-Life Product Tests: Benefits and experimental challenges                                                                                                                                                                                                                                                                                                                                  Julien Delarue1 and Thierry Lageat2
    AgroParisTech, INRA, Université Paris-Saclay, Massy, France
    2EUROSYN, Villebon-sur-Yvette, France
    23. Inducing Context with Immersive Technologies in Sensory Consumer Testing 
    Patrick Hehn1, Dariah Vanessa Lutsch2, Frank Pessel3
    Marketing and Consumer Psychology, Harz University of Applied Sciences, Wernigerode, Germany
    2Sensory & Consumer Insights, Symrise AG, Germany
    3Henkel AG & Co. KGaA, Germany
    24. Contextual Product Testing for Small to Medium Sized Enterprises (SMEs) 
    Rebecca Bleibaum1 , Martin J. Kern2, and Heather Thomas1
    Dragonfly SCI, Inc., United States
    2SAM, Sensory and Marketing International, Germany
    25. Assessment of the Comfort of Workwear for the Food Industry 
    Edith Classen
    Hohenstein, Boennigheim, Germany

    Section D - Other Contextual Variables
    26. Evoked Consumption Context Matters in Food-Related Consumer Affective Research
    B. Piqueras-Fiszman1 and Sara R. Jaeger2
    Wageningen University, the Netherlands
    2The New Zealand Institute for Plant and Food Research Ltd., Auckland, New Zealand
    27. Packaging in Context
    Lawrence L. Garber, Jr.1, Eva M. Hyatt2 , Ünal Ö. Boya2
    Elon University, Elon, NC, United States
    2Appalachian State University, Boone, NC, United States
    28. From Photos to Real Stores: Context squared
    Katelijn Quartier and Jan Vanrie
    Hasselt University, Faculty of Architecture and arts, Diepenbeek, Belgium
    29. Alcoholic Beverages in Context
    Susan E.P. Bastian, Lukas Danner, Jun Niimi, Renata Ristic, Trent E. Johnson
    School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), Glen Osmond, South Australia, Australia
    30. Learning From the Real World—Creating Relevant Research Designs
    Jacqueline H. Beckley
    The Understanding & Insight Group LLC, Denville, NJ, United States

    Section E - Summary
    31. Summary
    Herbert L. Meiselman
    Herb Meiselman Training and Consulting, Rockport, MA, United States

Product details

  • No. of pages: 705
  • Language: English
  • Copyright: © Woodhead Publishing 2019
  • Published: April 17, 2019
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9780128144961
  • Paperback ISBN: 9780128144954

About the Editor

Herbert Meiselman

Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research on food, food product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the United States government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. His current interests include the effects of context/environment, emotion, wellness, psychographics, and meals and menus.

Affiliations and Expertise

Retired Senior Research Scientist, Natick Laboratories, Middlesex, Massachusetts, USA

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