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.

• Part I Basic Studies of Emotion1. Theoretical Approaches to Emotion and its Measurement2. Navigating the Science of Emotion3. Senses and emotion: a complex relationship4. The Psychophysiology of Emotions5. Emotion Learning: Measuring how affective values are acquired and updatedPart II Methods for Studying Emotions6. Implicit and Explicit Measures of Food Emotions7. Behavioral Measures of Emotion8. Measuring Emotions in the Face9. Lists of Emotional Stimuli10. Measurement of Consumer Product Emotions Using Questionnaires11. Sentiment Analysis: Detecting Valence, Emotions, and Other Affectual States from Text12. Conceptual Profiling13. Short-term Time Structure of Food-related Emotions: Measuring Dynamics of Responses14. The EmoSensory® Wheel15. Methodological Issues in Consumer Product Emotion Research Using Emotion Word Questionnaires16. Emoji chapter17. Applied consumer neuroscience and behavioral approaches for innovation, product development, and communicationsPart III Studying Emotions in Practice18. Emotions in Clinical Practice19. Emotions Studied in Context: The Role of the Eating Environment20. Emotion-Driven Product Design21. Emotions of Odors and Personal and Home Care Products22. Emotions Elicited by Foods23. Emotion in Beverages24. The Emotion of Happiness25. Measurement of Disgust Proneness26. Studying Emotions in the Elderly27. Measures of emotional influences on eating and weight controlPart IV Cross-Cultural Studies of Emotions28. Translatability of Emotions29. Different Ways of Measuring Emotions Cross-Culturally30. Measuring and Understanding Emotions in East Asia

*5 stars* "...describes the various aspects of emotion, especially in terms of being able to measure them. It looks at theory, typology, specific measurement methods, assessment in clinical practice, and cross-cultural issues…. [with] the goal to combine the academic study of emotions with the applied and commercial study of emotions…. [V]ery readable and contains numerous tables/figures, which help to clarify the text,…[with] no obvious shortcomings. This book is excellent,…[and] contains so much valuable information in 30 chapters and 1,021 pages. The authors are credible authorities from many countries of the world. The second edition is justified in replacing the first because there are new measurement approaches, along with cross-cultural research findings." --©Doody’s Review Service, 2023, Gary B Kaniuk, PsyD (Cermak Health Services)

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.

• Part I Basic Studies of Emotion1. Theoretical Approaches to Emotion and its Measurement2. Navigating the Science of Emotion3. Senses and emotion: a complex relationship4. The Psychophysiology of Emotions5. Emotion Learning: Measuring how affective values are acquired and updatedPart II Methods for Studying Emotions6. Implicit and Explicit Measures of Food Emotions7. Behavioral Measures of Emotion8. Measuring Emotions in the Face9. Lists of Emotional Stimuli10. Measurement of Consumer Product Emotions Using Questionnaires11. Sentiment Analysis: Detecting Valence, Emotions, and Other Affectual States from Text12. Conceptual Profiling13. Short-term Time Structure of Food-related Emotions: Measuring Dynamics of Responses14. The EmoSensory® Wheel15. Methodological Issues in Consumer Product Emotion Research Using Emotion Word Questionnaires16. Emoji chapter17. Applied consumer neuroscience and behavioral approaches for innovation, product development, and communicationsPart III Studying Emotions in Practice18. Emotions in Clinical Practice19. Emotions Studied in Context: The Role of the Eating Environment20. Emotion-Driven Product Design21. Emotions of Odors and Personal and Home Care Products22. Emotions Elicited by Foods23. Emotion in Beverages24. The Emotion of Happiness25. Measurement of Disgust Proneness26. Studying Emotions in the Elderly27. Measures of emotional influences on eating and weight controlPart IV Cross-Cultural Studies of Emotions28. Translatability of Emotions29. Different Ways of Measuring Emotions Cross-Culturally30. Measuring and Understanding Emotions in East Asia

*5 stars* "...describes the various aspects of emotion, especially in terms of being able to measure them. It looks at theory, typology, specific measurement methods, assessment in clinical practice, and cross-cultural issues…. [with] the goal to combine the academic study of emotions with the applied and commercial study of emotions…. [V]ery readable and contains numerous tables/figures, which help to clarify the text,…[with] no obvious shortcomings. This book is excellent,…[and] contains so much valuable information in 30 chapters and 1,021 pages. The authors are credible authorities from many countries of the world. The second edition is justified in replacing the first because there are new measurement approaches, along with cross-cultural research findings." --©Doody’s Review Service, 2023, Gary B Kaniuk, PsyD (Cermak Health Services)

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.

• Part I Basic Studies of Emotion1. Theoretical Approaches to Emotion and its Measurement2. Navigating the Science of Emotion3. Senses and emotion: a complex relationship4. The Psychophysiology of Emotions5. Emotion Learning: Measuring how affective values are acquired and updatedPart II Methods for Studying Emotions6. Implicit and Explicit Measures of Food Emotions7. Behavioral Measures of Emotion8. Measuring Emotions in the Face9. Lists of Emotional Stimuli10. Measurement of Consumer Product Emotions Using Questionnaires11. Sentiment Analysis: Detecting Valence, Emotions, and Other Affectual States from Text12. Conceptual Profiling13. Short-term Time Structure of Food-related Emotions: Measuring Dynamics of Responses14. The EmoSensory® Wheel15. Methodological Issues in Consumer Product Emotion Research Using Emotion Word Questionnaires16. Emoji chapter17. Applied consumer neuroscience and behavioral approaches for innovation, product development, and communicationsPart III Studying Emotions in Practice18. Emotions in Clinical Practice19. Emotions Studied in Context: The Role of the Eating Environment20. Emotion-Driven Product Design21. Emotions of Odors and Personal and Home Care Products22. Emotions Elicited by Foods23. Emotion in Beverages24. The Emotion of Happiness25. Measurement of Disgust Proneness26. Studying Emotions in the Elderly27. Measures of emotional influences on eating and weight controlPart IV Cross-Cultural Studies of Emotions28. Translatability of Emotions29. Different Ways of Measuring Emotions Cross-Culturally30. Measuring and Understanding Emotions in East Asia

*5 stars* "...describes the various aspects of emotion, especially in terms of being able to measure them. It looks at theory, typology, specific measurement methods, assessment in clinical practice, and cross-cultural issues…. [with] the goal to combine the academic study of emotions with the applied and commercial study of emotions…. [V]ery readable and contains numerous tables/figures, which help to clarify the text,…[with] no obvious shortcomings. This book is excellent,…[and] contains so much valuable information in 30 chapters and 1,021 pages. The authors are credible authorities from many countries of the world. The second edition is justified in replacing the first because there are new measurement approaches, along with cross-cultural research findings." --©Doody’s Review Service, 2023, Gary B Kaniuk, PsyD (Cermak Health Services)