Consumer Research Methods in Food Science

ISBN-13: 9781071629994 / Angielski / Twarda / 2023 / 352 str.

Carlos Gomez-Corona; Heber Rodrigues

Opis

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.

Spis treści

1. Consumer research in food science: history, objectives, ethics, and general principles

Carlos Gómez-Corona and Heber Rodrigues

 

PART I: Methods from Anthropology, History, Linguistics and Visual Arts

2. The historical development of food systems and heritage

Jorge Uría González and Luis Benito García Álvarez

 

3. Sensory and Multi-sited Ethnographic Methods for Consumer Research

Ana María 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 Gómez-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

Grégory 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 Gómez-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 Gómez-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

Mónica Bécue-Bertaut, Ramón Álvarez-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-Pérez, Iván Lidón, and Rubén 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 Galiñanes and Agnès Giboreau

 

24. Studying future food scenarios with design fiction

Olivier Wathelet and Nicolas Minvielle