Methods in Consumer Research, Volume 2

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).

• Section I: Consumer research for promoting healthy diets1. A food-system view of consumer behavior2. Oral Processing in relation to food perception, preference and intake3. Consumer Segmentation Based on Genetic Variation in Taste and Smell Perception4. Measuring Appetite and Food Intake5. Measuring Satiation and Satiety6. Sensory perception and health: Methodological considerations7. Consumer methods for the design of food reformulation strategiesSection II: Consumer research for promoting pleasurable diets8. Product Performance Optimization: Evolving Methods and Metrics9. Immersive Techniques and Virtual Reality: Case Studies Investigating Emotional Responses Elicited by Scents10. Evaluation of Meals and Food PairingSection III: Consumer research with special populations11. Sensory and consumer research with infants and toddlers12. New Developments in Sensory and Consumer Research With Children13. Consumer research with adolescents14. Improving Food Sensory Quality With and For Elderly Consumers15. Designing Consumer Research Studies for Low-Income Populations16. Cross-cultural consumer research17. Gender differences and similarities in food-related impression management: Experimental synthesis, critique and novel food for thoughtSection IV: Consumer research for promoting sustainable diets18. Studying consumer behavior for reducing food waste19. Studying consumer behavior for promoting more sustainable dietsSection V: Consumer research on extrinsic product factors20. Methodological Challenges of Research in Nudging21. Credence22. Understanding consumer perception of food packages: Insights for promoting healthier and sustainable eating habits23. Situational Factors and the Design of In Situ EvaluationsSection VI: Consumer research with non-food applications24. Consumer Evaluation of Non-food Products25. Consumer perception of cosmetic products

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