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.
1. 1. Introduction - p. 4 2. 2. Laboratory-Based Research on Context - p. 12 3. 3. Contextual Effects Within The Information Environment - p. 17 4. 4. Contextual Effects Within the Physical Environment - p. 24 5. 5. Contextual Effects Within the Meal Environment - p. 30 6. 6. Summary of Lab-Based Research on Context - p. 32 7. 7. Nonlaboratory (Natural) Methods - p. 33 8. 8. The Future - p. 42 9. Chapter 2. Evoked Contexts - p. 55 10. Chapter 3. Immersive Techniques and Virtual Reality - p. 69 11. Chapter 4. Evaluation of Meals and Food Pairing - p. 85 12. Chapter 5. Situational Factors and the Design of In Situ Evaluations - p. 109 13. Part II. Health-Related Issues - p. 116 14. Chapter 6. Measuring Appetite and Food Intake - p. 119 15. Chapter 7. Measuring Satiation and Satiety - p. 151 16. Chapter 8. Methodological Approaches for Measuring Consumer-Perceived Well-Being in a Food-Related Context - p. 183 17. Part III. Psychological and Physiological Measurements - p. 200 18. Chapter 9. Measuring Implicit Associations in Food-Related Consumer Research - p. 203 19. Chapter 10. Automatic Facial Expressions Analysis in Consumer Science - p. 231 20. Chapter 11. Physiological Measurements: EEG and fMRI - p. 253 21. Chapter 12. Eye Tracking in Consumer Research - p. 279 22. Part IV. Designing Studies for Specific Populations - p. 318 23. Chapter 13. New Developments in Sensory and Consumer Research With Children - p. 321 24. Chapter 14. Improving Food Sensory Quality With and For Elderly Consumers - p. 355 25. Chapter 15. Designing Consumer Research Studies for Low-Income Populations - p. 373 26. Part V. Consumer Research With Non-food Products - p. 394 27. Chapter 16. Cosmetic Products - p. 397 28. Chapter 17. Consumer Evaluation of Nonfood Products - p. 411 29. Chapter 18. Consumer-Driven Product Design - p. 427 30. Index - p. 463
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.
1. 1. Introduction - p. 4 2. 2. Laboratory-Based Research on Context - p. 12 3. 3. Contextual Effects Within The Information Environment - p. 17 4. 4. Contextual Effects Within the Physical Environment - p. 24 5. 5. Contextual Effects Within the Meal Environment - p. 30 6. 6. Summary of Lab-Based Research on Context - p. 32 7. 7. Nonlaboratory (Natural) Methods - p. 33 8. 8. The Future - p. 42 9. Chapter 2. Evoked Contexts - p. 55 10. Chapter 3. Immersive Techniques and Virtual Reality - p. 69 11. Chapter 4. Evaluation of Meals and Food Pairing - p. 85 12. Chapter 5. Situational Factors and the Design of In Situ Evaluations - p. 109 13. Part II. Health-Related Issues - p. 116 14. Chapter 6. Measuring Appetite and Food Intake - p. 119 15. Chapter 7. Measuring Satiation and Satiety - p. 151 16. Chapter 8. Methodological Approaches for Measuring Consumer-Perceived Well-Being in a Food-Related Context - p. 183 17. Part III. Psychological and Physiological Measurements - p. 200 18. Chapter 9. Measuring Implicit Associations in Food-Related Consumer Research - p. 203 19. Chapter 10. Automatic Facial Expressions Analysis in Consumer Science - p. 231 20. Chapter 11. Physiological Measurements: EEG and fMRI - p. 253 21. Chapter 12. Eye Tracking in Consumer Research - p. 279 22. Part IV. Designing Studies for Specific Populations - p. 318 23. Chapter 13. New Developments in Sensory and Consumer Research With Children - p. 321 24. Chapter 14. Improving Food Sensory Quality With and For Elderly Consumers - p. 355 25. Chapter 15. Designing Consumer Research Studies for Low-Income Populations - p. 373 26. Part V. Consumer Research With Non-food Products - p. 394 27. Chapter 16. Cosmetic Products - p. 397 28. Chapter 17. Consumer Evaluation of Nonfood Products - p. 411 29. Chapter 18. Consumer-Driven Product Design - p. 427 30. Index - p. 463
