Methods for Consumer Research, Volume Two: Applications to Promote Healthy, Pleasurable and Sustainable Eating Habits, Second Edition brings together world leading experts in global consumer research who provide a fully comprehensive description of innovative applications of emerging methodologies for studying consumer perception and behavior.
The new edition, thoroughly updated, puts consumer research in-context with coverage of applications of the methods in the context of promoting healthy, pleasurable and sustainable eating habits, including sections on food intake and satiation, nudging, labelling and food waste. Emphasis is also placed on how to design studies for specific populations, including children and elderly, and both food and non-food products.
In conjunction with the first volume, which covers theoretical and practical aspects of the methods, this book is an invaluable reference for academics working in the fields of sensory and consumer science, psychology, marketing and nutrition. Through examples of the methodology being applied throughout, it serves as a practical guide to practitioners in both the public and private sector.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Contributors - p. xv 7. Preface - p. xvii 8. Section I. Consumer research for promoting healthy diets - p. S1 9. Chapter 1. A food-system view of consumer behavior - p. 3 10. Chapter 2. Oral processing in relation to food perception, preference and intake - p. 13 11. Chapter 3. Consumer segmentation based on genetic variation in taste and smell perception - p. 41 12. Chapter 4. Measuring appetite and food intake - p. 57 13. Chapter 5. Measuring satiation and satiety - p. 77 14. Chapter 6. Sensory perception and health: Methodological considerations - p. 99 15. Chapter 7. Consumer methods for the design of food reformulation strategies - p. 127 16. Section II. Consumer research for promoting pleasurable diets - p. S2 17. Chapter 8. Product performance optimisation: Evolving methods and metrics - p. 143 18. Chapter 9. Immersive techniques and virtual reality: Case studies investigating emotional responses elicited by scents - p. 163 19. Chapter 10. Evaluation of meals and food pairing - p. 185 20. Section III. Consumer research with special populations - p. S3 21. Chapter 11. Sensory and consumer research with infants and toddlers - p. 205 22. Chapter 12. New developments in sensory and consumer research with children - p. 223 23. Chapter 13. Consumer research with adolescents - p. 247 24. Chapter 14. Improving food sensory quality with and for elderly consumers - p. 267 25. Chapter 15. Designing consumer research studies for low-income populations - p. 279 26. Chapter 16. Cross-cultural consumer research - p. 293 27. Chapter 17. Gender differences and similarities in food-related impression management: Experimental synthesis, critique and novel food for thought - p. 307 28. Section IV. Consumer research for promoting sustainable diets - p. S4 29. Chapter 18. Studying consumer behaviour for reducing food waste - p. 317 30. Chapter 19. Studying consumer behaviour for promoting more sustainable diets - p. 329 31. Section V. Consumer research on extrinsic product factors - p. S5 32. Chapter 20. Methodological challenges of research in nudging - p. 351 33. Chapter 21. Credence - p. 365 34. Chapter 22. Understanding consumer perception of food packages: Insights for promoting healthier and sustainable eating habits - p. 383 35. Chapter 23. Situational factors and the design of in situ evaluations - p. 399 36. Section VI. Consumer research with non-food applications - p. S6 37. Chapter 24. Consumer evaluation of non-food products - p. 407 38. Chapter 25. Consumer perception of cosmetic products - p. 419 39. Index - p. 442
Methods for Consumer Research, Volume Two: Applications to Promote Healthy, Pleasurable and Sustainable Eating Habits, Second Edition brings together world leading experts in global consumer research who provide a fully comprehensive description of innovative applications of emerging methodologies for studying consumer perception and behavior.
The new edition, thoroughly updated, puts consumer research in-context with coverage of applications of the methods in the context of promoting healthy, pleasurable and sustainable eating habits, including sections on food intake and satiation, nudging, labelling and food waste. Emphasis is also placed on how to design studies for specific populations, including children and elderly, and both food and non-food products.
In conjunction with the first volume, which covers theoretical and practical aspects of the methods, this book is an invaluable reference for academics working in the fields of sensory and consumer science, psychology, marketing and nutrition. Through examples of the methodology being applied throughout, it serves as a practical guide to practitioners in both the public and private sector.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Contributors - p. xv 7. Preface - p. xvii 8. Section I. Consumer research for promoting healthy diets - p. S1 9. Chapter 1. A food-system view of consumer behavior - p. 3 10. Chapter 2. Oral processing in relation to food perception, preference and intake - p. 13 11. Chapter 3. Consumer segmentation based on genetic variation in taste and smell perception - p. 41 12. Chapter 4. Measuring appetite and food intake - p. 57 13. Chapter 5. Measuring satiation and satiety - p. 77 14. Chapter 6. Sensory perception and health: Methodological considerations - p. 99 15. Chapter 7. Consumer methods for the design of food reformulation strategies - p. 127 16. Section II. Consumer research for promoting pleasurable diets - p. S2 17. Chapter 8. Product performance optimisation: Evolving methods and metrics - p. 143 18. Chapter 9. Immersive techniques and virtual reality: Case studies investigating emotional responses elicited by scents - p. 163 19. Chapter 10. Evaluation of meals and food pairing - p. 185 20. Section III. Consumer research with special populations - p. S3 21. Chapter 11. Sensory and consumer research with infants and toddlers - p. 205 22. Chapter 12. New developments in sensory and consumer research with children - p. 223 23. Chapter 13. Consumer research with adolescents - p. 247 24. Chapter 14. Improving food sensory quality with and for elderly consumers - p. 267 25. Chapter 15. Designing consumer research studies for low-income populations - p. 279 26. Chapter 16. Cross-cultural consumer research - p. 293 27. Chapter 17. Gender differences and similarities in food-related impression management: Experimental synthesis, critique and novel food for thought - p. 307 28. Section IV. Consumer research for promoting sustainable diets - p. S4 29. Chapter 18. Studying consumer behaviour for reducing food waste - p. 317 30. Chapter 19. Studying consumer behaviour for promoting more sustainable diets - p. 329 31. Section V. Consumer research on extrinsic product factors - p. S5 32. Chapter 20. Methodological challenges of research in nudging - p. 351 33. Chapter 21. Credence - p. 365 34. Chapter 22. Understanding consumer perception of food packages: Insights for promoting healthier and sustainable eating habits - p. 383 35. Chapter 23. Situational factors and the design of in situ evaluations - p. 399 36. Section VI. Consumer research with non-food applications - p. S6 37. Chapter 24. Consumer evaluation of non-food products - p. 407 38. Chapter 25. Consumer perception of cosmetic products - p. 419 39. Index - p. 442
