Methods in Consumer Research, Volume 2

Applications to Promote Healthy, Pleasurable and Sustainable Eating Habits
2. Auflage 2026
ISBN: 978-0-443-22281-8
Verlag: Elsevier Science

Buch, Englisch, 502 Seiten, Format (B × H): 152 mm x 229 mm

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.

Autoren/Hrsg.

Ares, Gaston

Varela, Paula

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Maschinenbau | Werkstoffkunde Maschinenbau

Inhaltsverzeichnis

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

Über Autor(innen)

Varela, Paula
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).

Ares, Gaston
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.