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Methods in Consumer Research, Volume 2

Alternative Approaches and Special Applications

Methods for Consumer Research, Volume Two: Alternative Approaches and Special Applications brings together world leading experts in global consumer research who provide a fully com… Read more

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

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

Product details

About the editors

GA

Gaston Ares

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
Professor and Researcher, Department of Food Science and Technology, Faculty of Chemistry, University of the Republic (UdelaR), Uruguay

PV

Paula Varela

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

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