Methods in Consumer Research, Volume 1

Nyhet

Theoretical and Practical aspects

Häftad, Engelska, 2026

3 159 kr

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Methods in Consumer Research, Volume 1: Theoretical and Practical aspects, Second Edition, brings together the world’s 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 theoretical overview of consumer behavior, followed by a detailed description of qualitative techniques, including coverage of focus groups, projective techniques, ethnography, and social media. Quantitative 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. Through examples of the methodologies being applied throughout, it serves as a practical guide to practitioners in both the public and private sector.

Provides a comprehensive view of consumer behavior
Presents a full coverage of methodologies of consumer research
Includes both qualitative and quantitative methods
Brings implicit methods for studying consumer perception and behavior
Covers new chapters on physiological measurements, such as eye-tracking, facial reading and fMRI, and quantitative new methods

Produktinformation

Utgivningsdatum2026-02-01
Mått152 x 229 x undefined mm
FormatHäftad
SpråkEngelska
SerieWoodhead Publishing Series in Food Science, Technology and Nutrition
Antal sidor600
Upplaga2
FörlagElsevier Science
ISBN9780443222795

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Tillverkningsteknik inom Naturvetenskap och teknik

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. 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).

Part I. Introduction1. Recent Advances in Consumer Science2. PsychographicsPart II. Qualitative Techniques3. Contextual Influences on Consumer Responses to Food Products4. New Approaches to Focus Groups5. Projective Techniques6. Using Ethnography in Consumer ResearchPart III. Liking and Beyond7. Application of Social Media for Consumer Research8. Text mining9. Co-creation and design thinking10. Conjoint Analysis in Sensory and Consumer Science: Principles, Applications, and Future Perspectives11. Emotional Responses to Products12. Consumer-Based Methodologies for Sensory Characterization13. Measuring the dynamics of Consumer PerceptionPart IV. Consumer Segmentation14. Consumer Segmentation15. Conceptual Profiling16. Measuring consumer expectations17. Situational appropriatenessPart V. Influence of Extrinsic Product Characteristics18. Experimental Economics to Evaluate Consumer Preferences19. Measuring Implicit Associations in Food-Related Consumer Research20. Automatic Facial Expressions Analysis in Consumer Science21. Physiological Measurements: EEG and fMRI22. Eye Tracking in Consumer Research