Emotion Measurement

*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.

Autorentext
Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research, 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 U.S. 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. Dr. Meiselman was Co-Chairman of the 2003 Pangborn Sensory Science Symposium; he serves on the Executive Committee of the Pangborn Symposia. His current research interests include context/environment, emotion, wellness, and psychographics.

Klappentext

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.

Inhalt

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