Part I Basic Studies of Emotion 1. Theoretical Approaches to Emotion and its Measurement 2. Navigating the Science of Emotion 3. Senses and emotion: a complex relationship 4. The Psychophysiology of Emotions 5. Emotion Learning: Measuring how affective values are acquired and updated
Part II Methods for Studying Emotions 6. Implicit and Explicit Measures of Food Emotions 7. Behavioral Measures of Emotion 8. Measuring Emotions in the Face 9. Lists of Emotional Stimuli 10. Measurement of Consumer Product Emotions Using Questionnaires 11. Sentiment Analysis: Detecting Valence, Emotions, and Other Affectual States from Text 12. Conceptual Profiling 13. Short-term Time Structure of Food-related Emotions: Measuring Dynamics of Responses 14. The EmoSensory® Wheel 15. Methodological Issues in Consumer Product Emotion Research Using Emotion Word Questionnaires 16. Emoji chapter 17. Applied consumer neuroscience and behavioral approaches for innovation, product development, and communications
Part III Studying Emotions in Practice 18. Emotions in Clinical Practice 19. Emotions Studied in Context: The Role of the Eating Environment 20. Emotion-Driven Product Design 21. Emotions of Odors and Personal and Home Care Products 22. Emotions Elicited by Foods 23. Emotion in Beverages 24. The Emotion of Happiness 25. Measurement of Disgust Proneness 26. Studying Emotions in the Elderly 27. Measures of emotional influences on eating and weight control
Part IV Cross-Cultural Studies of Emotions 28. Translatability of Emotions 29. Different Ways of Measuring Emotions Cross-Culturally 30. Measuring and Understanding Emotions in East Asia
Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research, product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the U.S. government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in Editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. Dr. Meiselman was Co-Chairman of the 2003 Pangborn Sensory Science Symposium; he serves on the Executive Committee of the Pangborn Symposia. His current research interests include context/environment, emotion, wellness, and psychographics.
