Methods in Consumer Research, Volume 2

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.

Autorentext
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. 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).

Inhalt
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

6. Satiety and satiation

7. Wellbeing

   Part III. Psychological and Physiological Measurements
   9. Implicit associations

8. Face reader
9. Physiological measurements, EEG and fmRI

10. Eye-tracking

    Part IV. Designing Studies for Specific Populations
    13. Children

11. Elderly
12. Low-income population
13. Cross cultural studies

14. Emerging markets (China, Africa, Middle East)

    Part V. Consumer Research with Non-food Products
    18. Cosmetic products

15. Household products
16. Consumer driven product design