Methods in Consumer Research, Volume 2. Applications to Promote Healthy, Pleasurable and Sustainable Eating Habits. Edition No. 2. Woodhead Publishing Series in Food Science, Technology and Nutrition

Table of Contents

Section I: Consumer research for promoting healthy diets
1. A food-system view of consumer behavior
2. Oral Processing in relation to food perception, preference and intake
3. Consumer Segmentation Based on Genetic Variation in Taste and Smell Perception
4. Measuring Appetite and Food Intake
5. Measuring Satiation and Satiety
6. Sensory perception and health: Methodological considerations
7. Consumer methods for the design of food reformulation strategies

Section II: Consumer research for promoting pleasurable diets
8. Product Performance Optimization: Evolving Methods and Metrics
9. Immersive Techniques and Virtual Reality: Case Studies Investigating Emotional Responses Elicited by Scents
10. Evaluation of Meals and Food Pairing

Section III: Consumer research with special populations
11. Sensory and consumer research with infants and toddlers
12. New Developments in Sensory and Consumer Research With Children
13. Consumer research with adolescents
14. Improving Food Sensory Quality With and For Elderly Consumers
15. Designing Consumer Research Studies for Low-Income Populations
16. Cross-cultural consumer research
17. Gender differences and similarities in food-related impression management: Experimental synthesis, critique and novel food for thought

Section IV: Consumer research for promoting sustainable diets
18. Studying consumer behavior for reducing food waste
19. Studying consumer behavior for promoting more sustainable diets

Section V: Consumer research on extrinsic product factors
20. Methodological Challenges of Research in Nudging
21. Credence
22. Understanding consumer perception of food packages: Insights for promoting healthier and sustainable eating habits
23. Situational Factors and the Design of In Situ Evaluations

Section VI: Consumer research with non-food applications
24. Consumer Evaluation of Non-food Products
25. Consumer perception of cosmetic products

Authors

Gaston Ares Professor and Researcher, Department of Food Science and Technology, Faculty of Chemistry, University of the Republic (UdelaR), Uruguay. Gast�n 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 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).