Methods in Consumer Research, Volume 2 : Applications to Promote Healthy, Pleasurable and Sustainable Eating Habits (Woodhead Publishing Series in Food Science, Technology and Nutrition) （2ND）

Ares, Gaston (EDT)/ Varela, Paula (EDT)

Woodhead Publishing（2026/05発売）

• 製本 Paperback:紙装版/ペーパーバック版／ページ数 466 p.
• 言語 ENG
• 商品コード 9780443222818
• DDC分類 658.834

Full Description

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.

Contents

Section I: Consumer research for promoting healthy diets
1. A food-system view of consumer behavior
2. Oral Processing in relation to food perception, preference and intake
3. Consumer Segmentation Based on Genetic Variation in Taste and Smell
4. Measuring Appetite and Food Intake
5. Measuring Satiation and Satiety
6. Sensory sensitivity and health
7. Consumer methods for the design of food reformulation strategies

Section II: Consumer research for promoting pleasurable diets
8. Product Performance Optimization: Evolving Methods and Metrics
9. Immersive Techniques and Virtual Reality: : Case Studies Investigating Emotional Responses Elicited by Scents
10. Evaluation of Meals and Food Pairing

Section III: Consumer research with special populations
11. Sensory and consumer research with infants and toddlers
12. New Developments in Sensory and Consumer Research With Children
13. Consumer research with adolescents
14. Improving Food Sensory Quality With and For Elderly Consumers
15. Designing Consumer Research Studies for Low-Income Populations
16. Cross-cultural consumer research
17. Sex and gender in consumer research

Section IV: Consumer research for promoting sustainable diets
18. Studying consumer behavior for reducing food waste
19. Studying consumer behavior for promoting more sustainable diets

Section V: Consumer research on extrinsic product factors
20. Methodological Challenges of Research in Nudging
21. Credence
22. Understanding consumer perception of food packages: Insights for promoting healthier and sustainable eating habits
23. Situational Factors and the Design of In Situ Evaluations

Section VI: Consumer research with non-food applications
24. Consumer Evaluation of Nonfood Products
25. Consumer perception of cosmetic products