Methods In Consumer Research Volume 1

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Methods In Consumer Research Volume 1

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Author : Gaston Ares
language : en
Publisher: Woodhead Publishing
Release Date : 2018-01-02

Methods In Consumer Research Volume 1 written by Gaston Ares and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-02 with Technology & Engineering categories.

Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science. The book touches on the latest developments in qualitative techniques, including coverage of both focus groups and social media, while also focusing on liking, a fundamental principle of consumer science, consumer segmentation, and the influence of extrinsic product characteristics, such as packaging and presentation on consumer liking. In conjunction with the second volume, which covers alternative approaches and special applications, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. And, 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 a fully comprehensive coverage of the latest developments in the classical methodologies of consumer research - Provides examples of successful application of the methodologies presented - Includes focus groups and social media discussions - Encompasses consumer segmentation, with a focus on psychographics and genetics

Methods In Consumer Research Volume 1

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Author : Gaston Ares
language : en
Publisher: Woodhead Publishing
Release Date : 2026-02-01

Methods In Consumer Research Volume 1 written by Gaston Ares and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2026-02-01 with Technology & Engineering categories.

Methods for Consumer Research, Volume One: Theoretical and Practical Aspects, 2nd Edition brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in methods in consumer science. The new edition, thoroughly revised and updated, touches on the latest developments in consumer behavior. It includes a detailed description of qualitative techniques, including coverage of focus groups, projective techniques, ethnography and social media. Quantitative new methods are also addressed from both an explicit and implicit perspective. A section specifically delves into physiological measurements, such as eye-tracking, facial reading and fMRI. In conjunction with the second volume, which covers specific applications, this book is an invaluable reference for academics working in the fields of sensory and consumer science, psychology, marketing and nutrition.

Methods In Consumer Research Volume 2

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Author : Gaston Ares
language : en
Publisher: Woodhead Publishing
Release Date : 2018-01-02

Methods In Consumer Research Volume 2 written by Gaston Ares and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-02 with Technology & Engineering categories.

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

Ejbrm Volume 8 Issue 2

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Author :
language : en
Publisher: Academic Conferences Limited
Release Date :

Ejbrm Volume 8 Issue 2 written by and has been published by Academic Conferences Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.

Unity From Diversity

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Author : Ray W. Cooksey
language : en
Publisher: Springer Nature
Release Date : 2024-07-15

Unity From Diversity written by Ray W. Cooksey and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-07-15 with Education categories.

This book is about the choices that researchers can make when building knowledge in social and behavioural spaces. Knowledge is the unity we seek and, given that social and behavioural research is a human endeavour focusing on human lives and experiences, there are diverse and ever-evolving pathways towards achieving that unity. Any one pathway will only ever yield partial glimpses into human life and diversity of potential choices serves to enrich, expand, and enlarge those glimpses in pursuit of more complete understanding. The book shows that researchers and the researched are far more connected than disconnected in this world and those connections are spread out through a network of interlinked complex systems. The book argues that pluralist systemic thinking provides the means by which a researcher’s methodological choices for navigating the ‘Data Triangle’ (comprising data source, data gathering, and data analysis strategies) and the learning they provide can be fully and robustly contextualised with respect to those systems and the expectations and influences that emerge from them. Such contextualisations facilitate the refinement, augmentation, and/or narrowing of those choices during the researcher’s journey. Anticipating choices downstream may have implications for more immediate choices and more immediate choices may create a cascade of necessary downstream choices. An essential part of contextualisation involves making choices about patterns of guiding assumptions, modes of knowledge building, and research frames. Researchers must develop the capacity to be flexible and adapt to unanticipated emergent events, obstacles, and political influences, making trade-offs where necessary throughout their research journey, always with an eye on both feasibility and quality. Importantly, research has no meaning unless the researcher can ensure that it connects with intended audiences via specific research outcomes, especially since the ultimate judgments about the convincingness, meaningfulness, quality, and utility of the research are vested in those audiences. Throughout the book, special attention is devoted to the role(s) that stakeholders and gatekeepers play in shaping the researcher’s journey as well as to what can be learned from Indigenous/First Nations perspectives on social and behavioural research.

Sensory Evaluation And Consumer Acceptance Of New Food Products

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Author : Ana Isabel de Almeida Costa
language : en
Publisher: Royal Society of Chemistry
Release Date : 2024-08-14

Sensory Evaluation And Consumer Acceptance Of New Food Products written by Ana Isabel de Almeida Costa and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-08-14 with Technology & Engineering categories.

Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about all aspects of this in one volume for the first time. It provides comprehensive, state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. Combining knowledge and expertise from multiple disciplines that study food sensory evaluation and consumer behaviour, it covers advanced methods including analytical, instrumental and human characterization of flavour, aspects of food processing and special research applications of knowledge and methods related to consumers’ evaluation of new food products. Researchers and professionals working in food science and chemistry are sure to find this an interesting read.

Product Testing With Consumers For Research Guidance Special Consumer Groups Second Volume

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Author : Louise S. Wu
language : en
Publisher: ASTM International
Release Date : 1992

Product Testing With Consumers For Research Guidance Special Consumer Groups Second Volume written by Louise S. Wu and has been published by ASTM International this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Reference categories.

Based on the second in a series of symposia on Product Testing with Consumers for Research Guidance, this volume focuses on how to investigate special interest groups. The first section is concerned with design, analysis, and segmentation. The second section discusses considerations for testing with

Case Studies On The Business Of Nutraceuticals Functional And Super Foods

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Author : Cristina Santini
language : en
Publisher: Woodhead Publishing
Release Date : 2022-09-14

Case Studies On The Business Of Nutraceuticals Functional And Super Foods written by Cristina Santini and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-14 with Technology & Engineering categories.

A volume in the Consumer Science and Strategic Marketing Series, Case Studies on the Business of Nutraceuticals considers nutraceuticals from a strategic marketing perspective, exploring consumer needs and trends as a pathway to defining novel opportunities in developing and marketing these products.In addition to highlighting the importance of consumer needs in shaping a market strategy for nutraceuticals, this book also defines emerging trends and explores recent developments in the nutraceutical industry.Containing 11 chapters, this book, explores the competitive landscape of the global and European nutraceutical market, focusing on key market drivers, consumer and product trends, and marketing and technological challenges.Case Studies on the Business of Nutraceuticals outlines the processes that lead to the introduction of new products and the entrance of new competitors in the market and highlights how a market strategy that's focused on consumers' needs can contribute to a company's strategy.The case studies and examples contained in this book demonstrate how companies can employ consumer science strategies to revise existing or develop new products and are sure to be a welcomed resource by new product developers, policy makers, food scientists, academicians, and students studying related fields. - Explores the importance of understanding consumers when defining a market strategy - Highlights the importance of adopting a sustainable orientation in the nutraceutical industry - Addresses the competitive dynamics that are currently affecting the nutraceutical industry

Food Texturology Measurement And Perception Of Food Textural Properties

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Author : Andrew Rosenthal
language : en
Publisher: Springer Nature
Release Date : 2023-12-20

Food Texturology Measurement And Perception Of Food Textural Properties written by Andrew Rosenthal and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-20 with Technology & Engineering categories.

The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.

Engineering Innovations In Sensory Science

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Author : Mahendran Radhakrishnan
language : en
Publisher: CRC Press
Release Date : 2025-08-08

Engineering Innovations In Sensory Science written by Mahendran Radhakrishnan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-08-08 with Technology & Engineering categories.

Sensory analysis is significant in food product development, and its importance impacts the maintenance of sensory qualities for food products. While there are many books exploring sensory analysis and its methods, this is the first of its kind to also explore the use of engineering tools and instruments to produce measurable and reliable data. In exploring sensory analysis methods, this book also focuses on the novel computer interface technologies to retrieve human sensory perceptions directly from the human body and convert them into a measurable unit, exploring the present status in computer interface technologies and scope for interventions to overcome obstacles. Mahendran Radhakrishnan attained his PhD in Food Process Engineering from Tamil Nadu Agricultural University, India. Prior to this, he received degrees in Industrial Biotechnology as well as Chemical Engineering. He is presently Professor and Head of Department of Food Process Technology at National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). Dr. Mahendran’s research focus includes Advances in Food Processing Technologies, novel non-thermal processing, including Cold Plasma, High Pressure Processing Applications in Agri-Food, Food Structure & Shape Transformation (4D Printing), and Super Critical CO2 Extraction. Mahendran has authored over 150 publications in reputed journals. Anbarasan Rajan is Food Process Engineer who earned his M.Tech and Ph.D. in Food Process Engineering from the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T). His primary research areas include nonthermal food processing, 4D foods/food shape morphing, and sensory science.