Methods in Consumer Research, Volume 2. Alternative Approaches and Special Applications. Woodhead Publishing Series in Food Science, Technology and Nutrition

Table of Contents

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 7. Satiety and satiation 8. Wellbeing

Part III. Psychological and Physiological Measurements 9. Implicit associations 10. Face reader 11. Physiological measurements, EEG and fmRI 12. Eye-tracking

Part IV. Designing Studies for Specific Populations 13. Children 14. Elderly 15. Low-income population 16. Cross cultural studies 17. Emerging markets (China, Africa, Middle East)

Part V. Consumer Research with Non-food Products 18. Cosmetic products 19. Household products 20. Consumer driven product design

Authors

Gaston Ares Sensometrics & Consumer Science, Facultad de Química, Universidad de la República, Uruguay. 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 A Varela Senior Research Scientist, Nofima, Norway. 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).