Methods in Consumer Research, Volume 2
1st Edition
Alternative Approaches and Special Applications
Table of Contents
Part I. Doing consumer research in-context
1. Influence of contextual variables on consumer choice
2. Evoked contexts
3. Immersive techniques and virtual reality
4. Evaluation of meals and food pairings
5. Situational factors
Part II. Health-related Issues
6. Food intake
7. Satiety and satiation
8. Wellbeing
Part III. Psychological and Physiological Measurements
9. Implicit associations
10. Face reader
11. Physiological measurements, EEG and fmRI
12. Eye-tracking
Part IV. Designing Studies for Specific Populations
13. Children
14. Elderly
15. Low-income population
16. Cross cultural studies
17. Emerging markets (China, Africa, Middle East)
Part V. Consumer Research with Non-food Products
18. Cosmetic products
19. Household products
20. Consumer driven product design
Description
Methods for Consumer Research, Volume Two: Alternative Approaches and Special Applications brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of emerging methodologies and their innovative application. The book puts consumer research in-context with coverage of immersive techniques and virtual reality, while also looking at health-related Issues in consumer science, including sections on food intake and satiation. Other sections delve into physiological measurements within the context of consumer research and how to design studies for specific populations.
In conjunction with the first volume, which covers new approaches to classical methodology, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. With examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies.
Key Features
- Presents comprehensive coverage of new and emerging techniques in consumer science
- Provides examples of successful application of the methodologies presented throughout
- Identifies how to design research for special populations, including children, the elderly and low-income consumers
- Discusses sensitivity to cross-cultural populations and emerging markets
- Includes research design for food, cosmetic and household products
- Highlights both psychological and physiological consumer measurements
Readership
Academics in sensory and consumer science, psychology, marketing, nutrition, R&D managers in food and non-food companies, People working in marketing and consultancy companies
Details
- No. of pages:
- 478
- Language:
- English
- Copyright:
- © Woodhead Publishing 2018
- Published:
- 4th January 2018
- Imprint:
- Woodhead Publishing
- eBook ISBN:
- 9780081017449
- Hardcover ISBN:
- 9780081017432
Ratings and Reviews
About the Editors
Gaston Ares Editor
Gastón Ares works as a professor and researcher in the Department of Food Science and Technology, Faculty of Chemistry, University of the Republic (UdelaR). He works in the area of Sensory and Consumer Science Assessment, working particularly on methodological aspects of new product development and the study of consumer perception. He has extensive experience in research through participation in numerous projects at national and international level. In 2011 he won the prize "Food Quality and Preference Elsevier Award for a Young Researcher". He serves as a reviewer for several journals in the area and is a member of the Editorial Committee of the Journal of Sensory Studies journals and Food Quality and Preference.
Affiliations and Expertise
Sensometrics & Consumer Science, Facultad de Química, Universidad de la República, Uruguay
Paula Varela Editor
Paula's research has focused on the exploration of new methodologies to further understanding sensory and consumer perception, in particular sensory descriptive techniques with the use of consumers and the influence of non-sensory parameters in consumer food choice. She is a member of the Editorial Board and Guest Editor of Food Research International and of Current Opinion in Food Science. She also has a part-time associate professor position in in sensory and consumer science at the Norwegian University of Life Sciences (NMBU).
Affiliations and Expertise
Senior Research Scientist, Nofima, Norway