Methods in Consumer Research, Volume 1: Theoretical and Practical aspects(Woodhead Publishing Series in Food Science, Technology and Nutrition)

Methods in Consumer Research, Volume 1: Theoretical and Practical aspects

Table of Contents:
Section 1: Theoretical and methodological considerations on consumer research 1. Recent advances in consumer research 2. Complexity of consumer perception 3. Psychographics: Personality variables in consumer research 4. Contextual influences on consumer responses to food products 5. Ethics in sensory and consumer research Section 2: Qualitative research 6. New approaches to focus groups 7. Projective techniques 8. Ethnography and observational methods in consumer research 9. Application of social media for consumer research 10. Text mining 11. Design thinking, co-creation and consumer involvement in research and innovation Section 3: Quantitative direct methods 12. Conjoint analysis in sensory and consumer science: Principles, applications and future perspectives 13. Affect-based discrimination 14. Emotional responses to products 15. Consumer-based methodologies for sensory characterization 16. Measuring the dynamics of consumer perception 17. Statistical approaches to consumer segmentation 18. Measuring consumer expectations 19. Situational appropriateness in food consumer research 20. Experimental economics to evaluate consumer preferences Section 4: Quantitative indirect methods 21. Measuring implicit associations in food-related consumer research 22. Automatic facial expressions analysis in consumer science 23. Eye tracking in consumer research 24. Physiological measurements: EEG and fMRI

About the Author :
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).