Methods in Consumer Research, Volume 2
Applications to Promote Healthy, Pleasurable and Sustainable Eating Habits
Sorozatcím: Woodhead Publishing Series in Food Science, Technology and Nutrition;
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A termék adatai:
- Kiadás sorszáma 2
- Kiadó Woodhead Publishing
- Megjelenés dátuma 2026. április 30.
- ISBN 9780443222818
- Kötéstípus Puhakötés
- Terjedelem502 oldal
- Méret 229x152 mm
- Nyelv angol 700
Kategóriák
Hosszú leírás:
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.
- 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
- Brings new chapters on how to measure the relationship between microbiota and sensory perception, and new studies on consumer behavior
Tartalomjegyzék:
Part 1. Doing consumer research in-context
1. A food-system view of consumer behavior
2. Oral Processing: Implications for Consumer Choice and Preferences
3. Consumer Segmentation Based on Genetic Variation in Taste and Smell
4. Measuring Appetite and Food Intake
5. Measuring Satiation and Satiety
Part 2. Healthy, pleasurable and sustainable eating habits
6. Measuring the relationship between microbiota and sensory perception
7. Product Performance Optimization
Part 3. Psychological and Physiological Measurements
8. Immersive Techniques and Virtual Reality
9. Consumer-Driven Product Design
10. Evaluation of Meals and Food Pairing
11. Situational Factors and the Design of In Situ Evaluation
Part 4. Designing Studies for Specific Populations
12. New Developments in Sensory and Consumer Research With Children
13. Improving Food Sensory Quality With and For Elderly Consumers
14. Designing Consumer Research Studies for Low-Income Populations
15. Cross-cultural consumer research
16. Consumer methods for the design of food reformulation strategies
17. Studying consumer behavior for reducing food waste
18. Studying consumer behavior for promoting more sustainable diets
19. Methodological Challenges of Research in Nudging
20. Credence
21. Consumer perception of food labels
Part 5. Consumer Research with Non-food Products
22. Consumer Evaluation of Nonfood Products
23. Consumer perception of cosmetic Products
24. Consumer-Driven Product Design
25. Gender in consumer research
