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Methods in Consumer Research, Volume 2: Alternative Approaches and Special Applications [Kõva köide]

Edited by (Senior Research Scientist, Nofima, Norway), Edited by (Professor and Researcher, Department of Food Science and Technology, Faculty of Chemistry, University of the Republic (UdelaR), Uruguay)
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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.

  • Presents comprehensive coverage of new and emerging techniques in consumer science
  • Provides examples of successful application of the methodologies presented throughout
  • 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
  • Highlights both psychological and physiological consumer measurements

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Comprehensive, state-of-the-art coverage of the latest methodological developments in consumer science, with examples of innovative application
List of Contributors xv
Preface xvii
Part I Doing Consumer Research
1 Contextual Influences on Consumer Responses to Food Products
Armand V. Cardello
Herbert L. Meiselman
1 Introduction
4(8)
1.1 Terminology
4(1)
1.2 The History of Studying Context
5(1)
1.3 Food Choice Models That Include Context
6(3)
1.4 Lab-Based Versus Natural Approaches to Context: Advantages and Limitations
9(3)
1.5 Objectives of the
Chapter
12(1)
2 Laboratory-Based Research on Context
12(5)
2.1 Methods and Approaches Used in Lab-Based Contextual Research
13(1)
2.2 Situational Appropriateness: An Early Lab-Based Approach to Context
13(1)
2.3 Methodological Advances in Lab-Based Research on Context: Evoked and Virtual Contexts
14(3)
3 Contextual Effects Within The Information Environment
17(7)
3.1 Contextual Effects of Information Influencing Sensory Judgments
18(2)
3.2 Contextual Effects of Information Influencing Affective Judgments
20(4)
4 Contextual Effects Within the Physical Environment
24(6)
4.1 Effects of Packaging
24(1)
4.2 Effects of the Color, Shape, Size, and Appropriateness of the Serving Vessel
25(4)
4.3 Effects of Lighting and Music
29(1)
5 Contextual Effects Within the Meal Environment
30(2)
6 Summary of Lab-Based Research on Context
32(1)
7 Nonlaboratory (Natural) Methods
33(9)
7.1 Contextual Effects Using Attitudinal and Expectations-Based Methods
33(1)
7.2 Contextual Effects Within Meal Components
34(1)
7.3 Contextual Effects in Natural Field Settings
34(1)
7.4 Home Testing Versus Lab and Central Location Testing
35(3)
7.5 Contextual Effects Due to the Social Environment
38(1)
7.6 Contextual Effects Based on Dining Location
39(2)
7.7 Contextual Effects Due to the Physical Environment
41(1)
8 The Future
42(1)
References
42(13)
2 Evoked Contexts
Margrethe Hersleth
1 State of the Art
55(6)
1.1 Important Considerations When Evoking a Context
59(2)
2 Case Study on Dry-Cured Ham
61(5)
2.1 Extrinsic Rating
63(3)
References
66(3)
3 Immersive Techniques and Virtual Reality
Christelle Porcherot
Sylvain Delplanque
Nadine Gaudreau
Matthieu Ischer
Axel De Marles
Isabelle Cayeux
1 Introduction
69(2)
2 Different Immersive Techniques
71(2)
2.1 Re-created Environments With Physical Elements
71(1)
2.2 Projection of Environments on a Screen
72(1)
2.3 Creation of Immersive Virtual Environments
72(1)
3 Introduction of the Olfactive Modality into iVR
73(5)
3.1 Method
75(1)
3.2 Results
76(2)
4 Discussion (Levels of Immersion, Possible Bias, and Validity)
78(2)
5 Conclusion
80(1)
References
80(5)
4 Evaluation of Meals and Food Pairing
Jake Lahne
1 Introduction
85(2)
1.1 Background
86(1)
1.2 Meals and Food Pairing
87(1)
2 Meal Research
87(6)
2.1 Good Practice in Meal Research
90(3)
3 Food Pairings
93(5)
3.1 Good Practice in Food-Pairing Research
96(2)
4 Case Study: Contrast Effects in Real Meals
98(5)
4.1 Introduction
98(1)
4.2 Materials and Methods
99(2)
4.3 Results and Discussion
101(2)
5 Conclusions
103(1)
Acknowledgments
103(1)
References
103(6)
5 Situational Factors and the Design of In Situ Evaluations
Agnes Giboreau
1 Introduction
109(1)
2 Key Points to Design Contextualized Consumer Studies
110(2)
3 Make a Laboratory Be a Real-Life Situation (A Living Lab)
112(2)
4 Make a Real-Life Situation Be a Laboratory
114(1)
5 Conclusion
115(1)
References
116(1)
Further Reading
116(4)
Part II Health-Related Issues
6 Measuring Appetite and Food Intake
Martin R. Yeomans
1 Measuring Food Intake
120(13)
1.1 Measuring Food Intake: Laboratory Approaches
121(7)
1.2 Measuring Long-Term Food Intake
128(2)
1.3 Which Approach is the Best?
130(1)
1.4 Optimal Design of Studies Exploring Naturalistic Intake
131(1)
1.5 Intake Measures in Summary
132(1)
2 Assessing Subjective Appetite
133(3)
3 Microstructural Approaches to Studying Human Eating Behavior
136(1)
4 The Advantage of Multiple Measures
137(3)
5 Designing Intake Studies: A Case Study
140(1)
6 In Summary
141(1)
References
141(11)
7 Measuring Satiation and Satiety
Ciaran G. Forde
1 Introduction
152(1)
2 A Definition of Satiation and Satiety
153(1)
3 Measuring Satiation and Satiety
154(10)
3.1 Measuring Satiation
154(1)
3.2 Measuring Satiety
155(1)
3.3 Measuring the Intensity of Subjective Appetite Feelings
156(6)
3.4 Objective Measurement of Satiation and Satiety
162(2)
4 Considerations for Selecting Test Stimuli and Location
164(5)
4.1 Selecting a Meal Paradigm and Test Meal
164(1)
4.2 Single-Course Meal Paradigm
165(2)
4.3 Buffet Meal Paradigm
167(1)
4.4 Measuring Food Intake in a Laboratory
168(1)
4.5 Remote Food Intake Data Collection
169(1)
5 General Guidelines for Setting Up a Satiation or Satiety Test
169(3)
5.1 Selecting the Appropriate Test Participants
169(1)
5.2 Standardizing the Test Instructions to Participants
170(1)
5.3 Test Design and Power Calculation
171(1)
6 Additional Measures From Satiety and Satiation Trials
172(2)
6.1 Eating Microstructure and Food Intake
172(1)
6.2 Measuring Expected Satiety
173(1)
7 Linking Behavioral Measures of Satiety to Physiological Consequences of Food Intake
174(1)
8 Concluding Remarks
175(1)
References
176(7)
8 Methodological Approaches for Measuring Consumer-Perceived Well-Being in a Food-Related Context
Gaston Ares
Ana Gimenez
Rosires Deliza
1 Introduction
183(1)
2 What Is Well-Being?
184(1)
3 Conceptualization of Well-Being in a Food-Related Context
185(2)
4 Methodological Approaches to Measuring Well-Being in a Food-Related Context
187(8)
4.1 Subjective Well-Being
187(2)
4.2 Food-Related Well-Being
189(3)
4.3 Well-Being Associated With Specific Products
192(3)
5 Conclusions and Remaining Challenges
195(3)
References
198(5)
Part III Psychological and Physiological Measurements
9 Measuring Implicit Associations in Food-Related Consumer Research
Alexandra A. Kraus
Betina Piqueras-Fiszman
1 Introduction
203(1)
2 Theoretical Background
204(2)
3 Definitions
206(1)
4 Implicit Association Test
207(8)
4.1 History
207(1)
4.2 Methodology and Possible Issues to Consider
207(6)
4.3 Further Developments of the Implicit Association Test
213(2)
5 Applications in the Food Domain
215(5)
5.1 Evaluative Associations Toward Food Categories
215(3)
5.2 Motivational Associations Toward Food Categories and Self/Social Representations
218(1)
5.3 Implicit Associations Between Sensory Modalities
219(1)
6 Case Study on the IAT-RF
220(3)
7 Conclusions and Further Research
223(2)
References
225(6)
10 Automatic Facial Expressions Analysis in Consumer Science
Lukas Danner
Klaus Duerrschmid
1 Introduction
231(4)
2 Analyzing Facial Expressions
235(3)
2.1 Anatomically Based Measurement Methods to Analyze Facial Expressions
236(1)
2.2 Judgment Methods to Analyze Facial Expressions
237(1)
2.3 Automatic Facial Expressions Analysis
237(1)
3 Considerations When Using Automatic Facial Expression Analysis
238(3)
3.1 General Consideration When Using Facial Expression Analysis to Measure Emotions in the Field of Consumer Science
239(1)
3.2 Advantages of Automatic Facial Expression Analysis
240(1)
3.3 Limitations
240(1)
4 Selected Studies Applying Automatic Facial Expression Analysis in the Field of Consumer Research
241(5)
4.1 Emotional Responses Related to Food Consumption
242(3)
4.2 Applications of Automatic Facial Expression Analysis in Advertising Research
245(1)
5 Discussion and Future Directions
246(1)
References
247(7)
11 Physiological Measurements: EEG and fMRI
Jelle R. Dalenberg
Heleen R. Hoogeveen
Monicque M. Lorist
1 Introduction
254(1)
2 The Neurobiology of Taste Processing
255(2)
3 Functional Magnetic Resonance Imaging
257(9)
3.1 What Questions Can We Answer Using fMRI?
257(1)
3.2 How Does fMRI Work?
258(1)
3.3 Spatial and Temporal Resolution of fMRI
258(1)
3.4 How Are fMRI Experiments Set Up?
259(2)
3.5 How Are fMRI Data Analyzed?
261(5)
4 Electroencephalography
266(7)
4.1 What Questions Can We Answer Using EEG?
266(1)
4.2 How Does EEG Work?
267(2)
4.3 Spatial and Temporal Resolution of the EEG
269(1)
4.4 How Are EEG Experiments Set Up?
270(1)
4.5 How Are EEG Data Analyzed?
271(2)
5 Example Studies
273(1)
6 Final Remarks
274(1)
References
275(4)
12 Eye Tracking in Consumer Research
Klaus Duerrschmid
Lukas Danner
1 Introduction
279(3)
2 Principles and Technical Solutions to Characterizing Gazing Behavior
282(12)
2.1 Principles
282(4)
2.2 Eye-Tracking Devices
286(2)
2.3 Factors Influencing Eye Movements
288(3)
2.4 Gaze Behavior, Choice, and Decision-Making
291(3)
3 Applications
294(10)
3.1 Eye Tracking in Packaging and Label Design
294(4)
3.2 Eye Tracking in Menu Design
298(1)
3.3 Eye Tracking in a Supermarket
299(2)
3.4 Emotions and Eating Disorders
301(3)
4 Case Study: Visual Attention and Choice Behavior in Multialternative Food Choice Situations
304(3)
5 Limitations
307(1)
6 Outlook
308(2)
References
310(12)
Part IV Designing Studies for Specific Populations
13 New Developments in Sensory and Consumer Research With Children
Monica Laureati
Ella Pagliarini
1 Introduction
322(1)
2 Consumer Research With Children: Classical Methodological Approaches
323(2)
3 Consumer Research With Children: New Methodological Approaches
325(18)
3.1 Sorting and Projective Mapping Techniques
325(4)
3.2 Sensory Characterization of Food Products With Children
329(4)
3.3 Implicit Paradigms to Assess Incidental Learning and Food Memory
333(5)
3.4 Measurement of Food-Related Emotions
338(1)
3.5 Implicit Emotion and Liking Measurement
339(4)
4 Recommendations and Principles of Good Practice in Sensory Testing With Children
343(2)
4.1 Main Factors Influencing Test Reliability
343(2)
4.2 Choosing the Appropriate Method for Children
345(1)
5 Concluding Remarks and Future Perspectives
345(2)
6 Sources of Further Information and Advice
347(1)
References
348(8)
14 Improving Food Sensory Quality With and For Elderly Consumers
Claire Sulmont-Rosse
Ronan Symoneaux
Valerie Feyen
Isabelle Maitre
1 Introduction
356(1)
2 Learn-Qualitative Phase
357(1)
3 Produce-Food Development Phase
358(1)
4 Measure-Quantitative Phase
359(6)
4.1 Method
359(2)
4.2 Results
361(4)
5 Discussion
365(4)
5.1 The Reverse Engineering Methodology, a Promising Strategy for Developing Food Products Targeting the Elderly
365(1)
5.2 The Elderly Population Is Characterized by a Large Interindividual Variability in Food Preferences
366(1)
5.3 Multidimensional Approaches Should Be Favored Rather Than Targeting One Sensory Dimension
367(1)
5.4 Methodological Recommendations
368(1)
6 Conclusion
369(1)
7 Sources of Further Information
370(1)
Acknowledgments
370(1)
References
370(3)
15 Designing Consumer Research Studies for Low-Income Populations
Henrietta L. de Kock
Joseph D. Kamdem Mademgne
1 Introduction
373(2)
2 Characteristics of Consumers of Low Socioeconomic Status
375(2)
3 Planning, Design, and Execution of Product Tests With Consumers of Low Socioeconomic Status
377(13)
3.1 Step 1: Identify the Question(s) That Needs to Be Answered
378(1)
3.2 Step 2: Decide on the Objective(s) for the Consumer Test
379(1)
3.3 Step 3: Decide on the Test Conditions
379(9)
3.4 Step 4: Run the Test-What to Expect
388(2)
3.5 Step 5: Analyze the Test Results
390(1)
3.6 Step 6: Take Action
390(1)
4 Conclusions
390(1)
5 Future Trends
391(1)
References
391(8)
Part V Consumer Research With Non-Food Products
16 Cosmetic Products
Lise Dreyfuss
1 Consumer Target
399(1)
1.1 Considerations on Skin and Hair
399(1)
1.2 Professionals
400(1)
2 Test Conditions
400(3)
2.1 Anonymous Presentation of Products
400(1)
2.2 Test Duration
401(1)
2.3 Product Presentation
401(1)
2.4 Product Distribution
402(1)
3 Evaluation Features
403(6)
3.1 Application of Products
403(1)
3.2 Evaluation of Products
403(6)
4 Conclusion
409(1)
References
409(1)
Further Reading
410(1)
17 Consumer Evaluation of Nonfood Products
Julien Delarue
Marine Masson
David Blumenthal
1 Introduction
411(5)
1.1 Importance of Nonfood Products in the Field of Sensory and Consumer Science
411(2)
1.2 Taking Consumers into Account in Product Design
413(1)
1.3 Ergonomics
414(1)
1.4 Kansei Engineering
415(1)
2 Product-Related Issues
416(3)
2.1 Sensory Tests, but Not Taste Tests
416(1)
2.2 Not Just Sensory: Functionality Is Often Key
416(1)
2.3 Complexity Is Usually the Rule
417(1)
2.4 Practical Constraints When Running a Test With Nonfood Products
418(1)
3 Usage-Related Issues
419(2)
3.1 Products That Are Used, Not (Just) Eaten
419(1)
3.2 Dynamic Measurements
419(1)
3.3 Interaction With Context
420(1)
4 Subject-Related Issues
421(2)
4.1 Interindividual Differences and Segmentation
421(1)
4.2 Consumer Response: Beyond Liking
422(1)
5 Conclusion
423(1)
References
424(3)
18 Consumer-Driven Product Design
Anna Fenko
Thomas J.L. van Rompay
1 What Is Product Design?
427(2)
2 Consumer Involvement in the Design Process
429(2)
3 Consumer Responses to Product Design
431(20)
3.1 Designer Perspective: Product Esthetics
433(3)
3.2 Consumer Perspective: Product Experience
436(8)
3.3 Semiotic Perspective: Symbolic Product Meaning
444(5)
3.4 Managers' Perspective: Consumer Satisfaction
449(2)
4 Conclusions and Implications
451(2)
References
453(8)
Further Reading
461(2)
Index 463
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).