Emotion Measurement

Emotion Measurement

1st Edition - April 12, 2016
There is a Newer Edition Available
  • Editor: Herbert L. Meiselman
  • Hardcover ISBN: 9780081005088
  • eBook ISBN: 9780081005095

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Description

Emotion Measurement reviews academic and applied studies in order to highlight key elements of emotions which should be considered in the development and validation of newer commercial methods of emotion measurement. The goal of the book is practical, but the approach will be both academic and applied. It is aimed primarily at sensory scientists and the product developers they work alongside who require knowledge of measuring emotion to ensure high levels of consumer acceptability of their products. The book begins with a review of basic studies of emotion, including the theory, physiology, and psychology of emotions – these are the standard studies of which food and sensory scientists as well as product developers need to be aware. The next section highlights methods for studying emotions on a relatively basic level. The book then moves to practical applications, with chapters on emotion research in food and beverage, as well as in a range of product and clinical settings. Finally, there is a treatment of cross-cultural research on emotions. This is critical because much of the newer commercial research is aimed at markets around the world, requiring methods which work in many cultures. The book ends with an integrative summary of the material presented.

Key Features

  • Serves as the first book on the market on emotion measurement aimed at sensory scientists and production development practitioners working in commercial R and D
  • Also useful for psychologists with an interest in emotion
  • Brings together applied and academic strands of emotion measurement research for the first time
  • Focuses on cross-cultural studies of emotions, which is currently lacking from most of the literature in the field

Readership

Food and Consumer Product Scientists, academic researchers studying emotions, sensory & consumer insight managers & Scientists, psychologists & psychology Students and marketing managers.

Table of Contents

  • Part I: Basic studies of emotion
    1. Traditional theories of emotion
    2. Contemporary theories of emotion
    3. Physiology of emotion
    4. Facial anatomy and physiology
    5. The role of the senses in emotions
    6. The psychology of emotions
    7. Lists of emotions
    Part II. Methods for studying emotions
    8. Physiological measures of emotion
    9. Behavioral measures of emotion
    10. Facial scaling of emotions
    11. Self reports of emotions/ classical emotion questionnaires
    12. Self reports of emotions/newer questionnaires
    13. Sentiment analysis
    14. Body movement and emotion expression
    15. Emotions and wellness/well-being
    16. Emotions and conceptualizations
    17. The short term time structure of emotions – Measuring dynamics of responses
    Part III. Studying emotions in practice
    18. Emotions in clinical practice
    19. Emotions of odors/personal and homecare products
    20. Emotions in foods
    21. Emotions in beverages
    22. Emotions studied in context: The role of environment
    23. Emotions and consumer goods
    24. The emotion of happiness
    25. The emotion of disgust
    26. Positive and Negative emotions
    27. Measurement issues in studying emotions
    28. Studying emotions in the elderly
    Part IV: Cross cultural studies of emotions
    29. The problems of translation
    30. Emotions in The West
    31. Emotions in The East – Asia
    32. Different methods cross culturally
    33. Does everyone feel the same?
    34. Does everyone express feelings the same way?
    Part V. Summary
    35. Integrative Summary

Product details

  • No. of pages: 750
  • Language: English
  • Copyright: © Woodhead Publishing 2016
  • Published: April 12, 2016
  • Imprint: Woodhead Publishing
  • Hardcover ISBN: 9780081005088
  • eBook ISBN: 9780081005095
  • About the Editor

    Herbert L. 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