Consumer research methods in food science
著者
書誌事項
Consumer research methods in food science
（Methods and protocols in food science）（Springer protocols）
Humana press, c2023
- : [hardcover]
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注記
"This Humana imprint is published by the registered company Springer Science+Business Media, LLC, part of Springer Nature. The registered company address...New York"--T. p. verso
Includes bibliographical references and index
内容説明・目次
内容説明
This volume details a wide range of consumer research methods from different disciplines with an application to food and beverages. Each chapter is written by well-known researchers in the field that guides the reader on a specific method in applied consumer research. Chapters are separated by disciplines, detail brief theoretical background, provide a clear examples of the methodology, anthropology, history, linguistics, and visual arts, culinary arts, design, and user experience are also approached. The separation of methods through disciplines gives a better structure to the reader when trying to apply each method.
Authoritative and cutting-edge, Consumer Research Methods in Food Science detail clear steps and a framework to reproduce consumer research methods in different applications.
目次
1. Consumer research in food science: history, objectives, ethics, and general principles
Carlos Gomez-Corona and Heber Rodrigues
PART I: Methods from Anthropology, History, Linguistics and Visual Arts
2. The historical development of food systems and heritage
Jorge Uria Gonzalez and Luis Benito Garcia Alvarez
3. Sensory and Multi-sited Ethnographic Methods for Consumer Research
Ana Maria Ulloa
4. Consumer research through cookbooks and cooking shows: Linguistics, Cultural Studies, and Media Studies
Keri Matwick and Kelsi Matwick
5. The analysis of images in consumer research
Carlos Gomez-Corona and Daniel Salazar Lama
PART II: Methods from Psychology
6. A structural approach to social representations of food and beverages: some methods to scientifically study lay thinking
Gregory Lo Monaco, Colomba Codaccioni, and Eric Bonetto,
7. Perception and representation: Sorting task and Projective mapping
Sylvie Chollet and Dominique Valentin
8. Measure of the verbal emotional responses triggered by food products
Christelle Porcherot, Sylvain Delplanque, and Carlos Gomez-Corona
9. Implicit methods of food wanting
Donato Cereghetti, Isabelle Cayeux, and Sylvain Delplanque
10. Methods for studying multisensory perception in consumer research
Fabiana M. Carvalho and Charles Spence
11. Doing (consumer) research with children: what's new?
Sandrine Monnerey-Patris and Kaat Philippe
12. Creativity
Eric Bonetto
PART III: Methods from Marketing
13. Qualitative data analysis: Challenges and opportunities for food researchers
Jorge Herman Behrens
Chapter 14: Consumer research in social media: guidelines and recommendations
Carlos Gomez-Corona and Hoa Nguyen
15. Research through scenarios
Heber Rodrigues
16. Implementing eye tracking technology in experimental design studies in food & beverage advertising
Kostoula Margariti
17. Field Studies in Food Settings: Lessons Learned and Concrete Cases
Tobias Otterbring
PART IV: Methods econometrics and sensometrics
18. Econometric tools for food science
Nicolas Depetris Chauvin and Jonas Di Vita
19. Product portfolio management
Anne Hasted
20. Use of lexicometry in sensometrics, an essential complement to holistic methods. An original methodology
Monica Becue-Bertaut, Ramon Alvarez-Esteban, and Joan-Miquel Canals
PART V. Methods from culinary arts, design, and user experience
21. Concept and packaging testing in the food industry
Ignacio Gil-Perez, Ivan Lidon, and Ruben Rebollar
22. Measuring desirability using reaction cards method
Charles Negus and Heber Rodrigues
23. Meal evaluations: Studying foods and beverages in the meal context
Adriana Galinanes and Agnes Giboreau
24. Studying future food scenarios with design fiction
Olivier Wathelet and Nicolas Minvielle
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