Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research, product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the U.S. government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in Editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. Dr. Meiselman was Co-Chairman of the 2003 Pangborn Sensory Science Symposium; he serves on the Executive Committee of the Pangborn Symposia. His current research interests include context/environment, emotion, wellness, and psychographics.

• Section A - The Basics1. The Language of Context Research2. People in Context – The Social Perspective3. Context Effects at the Level of the Sip and Bite4. In Home Testing5. Useful Observational Research6. Situational Appropriateness in Food-oriented Consumer Research: Concept, method, and applicationsSection B - Meals in Context 7. Food Choices in Context8. Meal and Snack: Two Different Contexts for Foods and Drinks 9. The Meal as the Proper Context for Foods and Drinks10. The Value of Studying Laboratory Meals 11. Are Family Meals Declining? The Example of Denmark12. Studying Natural Meals: What Are the Benefits of the Living Lab Approach?13. The Effects of Environment on Product Design and Evaluation: Meals in Context, Institutional Foodservice14. The Effect of Context on Children’s Eating Behavior  15. Food Combinations and Food and Beverage Combinations in Meals16. Virtual Reality and Immersive Approaches to Contextual Food TestingSection C - Testing Products in Context17. Healthcare Supplements in Context18. Personal and Home Care Products in Context 19. Beverages in Context 20. Automobiles in Context 21. The Office Architecture: A contextual experience with influences at the individual and group level22. Conducting Contextualized and Real-Life Product Tests: Benefits and experimental challenges23. Inducing Context with Immersive Technologies in Sensory Consumer Testing24. Contextual Product Testing for Small to Medium Sized Enterprises (SMEs) 25. Assessment of the Comfort of Workwear for the Food Industry Section D - Other Contextual Variables26. Evoked Consumption Context Matters in Food-Related Consumer Affective Research27. Packaging in Context28. From Photos to Real Stores: Context squared29. Alcoholic Beverages in Context 30. Learning From the Real World—Creating Relevant Research DesignsSection E - Summary31. Summary

Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research, product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the U.S. government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in Editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. Dr. Meiselman was Co-Chairman of the 2003 Pangborn Sensory Science Symposium; he serves on the Executive Committee of the Pangborn Symposia. His current research interests include context/environment, emotion, wellness, and psychographics.

• Section A - The Basics1. The Language of Context Research2. People in Context – The Social Perspective3. Context Effects at the Level of the Sip and Bite4. In Home Testing5. Useful Observational Research6. Situational Appropriateness in Food-oriented Consumer Research: Concept, method, and applicationsSection B - Meals in Context 7. Food Choices in Context8. Meal and Snack: Two Different Contexts for Foods and Drinks 9. The Meal as the Proper Context for Foods and Drinks10. The Value of Studying Laboratory Meals 11. Are Family Meals Declining? The Example of Denmark12. Studying Natural Meals: What Are the Benefits of the Living Lab Approach?13. The Effects of Environment on Product Design and Evaluation: Meals in Context, Institutional Foodservice14. The Effect of Context on Children’s Eating Behavior  15. Food Combinations and Food and Beverage Combinations in Meals16. Virtual Reality and Immersive Approaches to Contextual Food TestingSection C - Testing Products in Context17. Healthcare Supplements in Context18. Personal and Home Care Products in Context 19. Beverages in Context 20. Automobiles in Context 21. The Office Architecture: A contextual experience with influences at the individual and group level22. Conducting Contextualized and Real-Life Product Tests: Benefits and experimental challenges23. Inducing Context with Immersive Technologies in Sensory Consumer Testing24. Contextual Product Testing for Small to Medium Sized Enterprises (SMEs) 25. Assessment of the Comfort of Workwear for the Food Industry Section D - Other Contextual Variables26. Evoked Consumption Context Matters in Food-Related Consumer Affective Research27. Packaging in Context28. From Photos to Real Stores: Context squared29. Alcoholic Beverages in Context 30. Learning From the Real World—Creating Relevant Research DesignsSection E - Summary31. Summary

Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research, product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the U.S. government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in Editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. Dr. Meiselman was Co-Chairman of the 2003 Pangborn Sensory Science Symposium; he serves on the Executive Committee of the Pangborn Symposia. His current research interests include context/environment, emotion, wellness, and psychographics.

• Section A - The Basics1. The Language of Context Research2. People in Context – The Social Perspective3. Context Effects at the Level of the Sip and Bite4. In Home Testing5. Useful Observational Research6. Situational Appropriateness in Food-oriented Consumer Research: Concept, method, and applicationsSection B - Meals in Context 7. Food Choices in Context8. Meal and Snack: Two Different Contexts for Foods and Drinks 9. The Meal as the Proper Context for Foods and Drinks10. The Value of Studying Laboratory Meals 11. Are Family Meals Declining? The Example of Denmark12. Studying Natural Meals: What Are the Benefits of the Living Lab Approach?13. The Effects of Environment on Product Design and Evaluation: Meals in Context, Institutional Foodservice14. The Effect of Context on Children’s Eating Behavior  15. Food Combinations and Food and Beverage Combinations in Meals16. Virtual Reality and Immersive Approaches to Contextual Food TestingSection C - Testing Products in Context17. Healthcare Supplements in Context18. Personal and Home Care Products in Context 19. Beverages in Context 20. Automobiles in Context 21. The Office Architecture: A contextual experience with influences at the individual and group level22. Conducting Contextualized and Real-Life Product Tests: Benefits and experimental challenges23. Inducing Context with Immersive Technologies in Sensory Consumer Testing24. Contextual Product Testing for Small to Medium Sized Enterprises (SMEs) 25. Assessment of the Comfort of Workwear for the Food Industry Section D - Other Contextual Variables26. Evoked Consumption Context Matters in Food-Related Consumer Affective Research27. Packaging in Context28. From Photos to Real Stores: Context squared29. Alcoholic Beverages in Context 30. Learning From the Real World—Creating Relevant Research DesignsSection E - Summary31. Summary