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Elsevier

Methods in Consumer Research, Volume 2

Applications to Promote Healthy, Pleasurable and Sustainable Eating Habits

  • 2 Edición - 27 de mayo de 2026
  • Última edición
  • Editores: Gaston Ares, Paula Varela
  • Idioma: Inglés

Methods for Consumer Research, Volume Two: Applications to Promote Healthy, Pleasurable and Sustainable Eating Habits, Second Edition brings together world leading experts i… Leer más

Descripción

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.

Puntos claves

  • Identifies how to design research for special populations, including children, the elderly and low-income consumers
  • Discusses sensitivity to cross-cultural populations and emerging markets
  • Includes research design for food, cosmetic and household products
  • Brings new chapters on how to measure the relationship between microbiota and sensory perception, and new studies on consumer behavior

De interès para

Food scientists, technologists, food processors, product developers, food industry workers, research scientists, nutrition researchers, health professionals. Academics in sensory and consumer science, psychology, marketing, nutrition. R&D managers in food and non-food companies. People working in marketing and consultancy companies

Índice

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 Perception

4. Measuring Appetite and Food Intake

5. Measuring Satiation and Satiety

6. Sensory perception and health: Methodological considerations

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. Gender differences and similarities in food-related impression management: Experimental synthesis, critique and novel food for thought

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 Non-food Products

25. Consumer perception of cosmetic products

Detalles del producto

  • Edición: 2
  • Última edición
  • Publicado: 27 de mayo de 2026
  • Idioma: Inglés

Sobre los editores

GA

Gaston Ares

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.
Afiliaciones y experiencia
Professor and Researcher, Department of Food Science and Technology, Faculty of Chemistry, University of the Republic (UdelaR), Uruguay

PV

Paula Varela

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).
Afiliaciones y experiencia
Senior Research Scientist, Nofima, Norway

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