Food Evoked Emotion Product Acceptance Food Preference Food Choice And Consumption

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Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption

Witoon Prinyawiwatkul
Food Evoked Emotion Product Acceptance Food Preference Food Choice and Consumption Book PDF

Author : Witoon Prinyawiwatkul
Publisher : Mdpi AG
Page : 0 pages
File Size : 51,6 Mb
Release : 2023-09-22
Category : Science
ISBN : 303657882X

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Food-Evoked Emotion, Product Acceptance, Food Preference, Food Choice and Consumption by Witoon Prinyawiwatkul Pdf

Food choice, acceptance, preference, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues. Emotions are becoming a critical component in designing products that meet consumers' needs and expectations. Emotional profiles may effectively differentiate products with similar sensory characteristics and hedonic ratings; hence, they may provide additional information that goes beyond traditional hedonic ratings. In addition to the sensory quality of food, food-evoked emotion has been reported to be critical in predicting a consumer's food preference, acceptance, and food choice, which are, in turn, critical in developing novel products. Appropriate health benefit information has also been reported to impact emotion, purchase decisions, and food choices. Human senses and cues play an instrumental role in food choice and intake, emotion, and product acceptance; hence, understanding their roles and importance is critical. This Special Issue includes both original and cutting-edge research and comprehensive reviews contributing to a deeper understanding of food-evoked emotion, food choice, preference, acceptance, and consumption. The editor hopes that the readers will find this Special Issue insightful and interesting. The work presented in this Special Issue inspired and encouraged future exploration of multidisciplinary research collaboration which would lead to a better understanding of the complex relationship among emotion, acceptance, preference, choice, and consumption of food.

Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective

Witoon Prinyawiwatkul,Adriano Gomes da Cruz
Emotion and Its Relationship to Acceptance Food Choice and Consumption The New Perspective Book PDF

Author : Witoon Prinyawiwatkul,Adriano Gomes da Cruz
Publisher : MDPI
Page : 120 pages
File Size : 43,5 Mb
Release : 2021-03-30
Category : Social Science
ISBN : 9783036503707

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Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective by Witoon Prinyawiwatkul,Adriano Gomes da Cruz Pdf

Food is a source of nutrients but it also provides basic pleasure and aesthetic experiences. Acceptance, food choice, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues, as well as consumer characteristics. Food-elicited emotions are becoming a critical component in designing products that meet consumers’ needs and expectations. Several studies have reported on the presence of emotional responses to food and the relationships of these to product acceptability, preference, and choice. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complex and multidisciplinary nature of this subject matter.

Consumer Preferences and Acceptance of Food Products

Derek V. Byrne
Consumer Preferences and Acceptance of Food Products Book PDF

Author : Derek V. Byrne
Publisher : MDPI
Page : 236 pages
File Size : 54,9 Mb
Release : 2020-12-01
Category : Science
ISBN : 9783039436958

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Consumer Preferences and Acceptance of Food Products by Derek V. Byrne Pdf

The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.

Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective

Witoon Prinyawiwatkul,Adriano Gomes da Cruz
Emotion and Its Relationship to Acceptance Food Choice and Consumption The New Perspective Book PDF

Author : Witoon Prinyawiwatkul,Adriano Gomes da Cruz
Publisher : Unknown
Page : 120 pages
File Size : 40,9 Mb
Release : 2021
Category : Electronic
ISBN : 3036503714

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Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective by Witoon Prinyawiwatkul,Adriano Gomes da Cruz Pdf

Food is a source of nutrients but it also provides basic pleasure and aesthetic experiences. Acceptance, food choice, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues, as well as consumer characteristics. Food-elicited emotions are becoming a critical component in designing products that meet consumers' needs and expectations. Several studies have reported on the presence of emotional responses to food and the relationships of these to product acceptability, preference, and choice. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complex and multidisciplinary nature of this subject matter.

The Psychology of Food Choice

Richard Shepherd,Monique Raats
The Psychology of Food Choice Book PDF

Author : Richard Shepherd,Monique Raats
Publisher : CABI
Page : 409 pages
File Size : 49,6 Mb
Release : 2006-01-01
Category : Science
ISBN : 9780851990323

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The Psychology of Food Choice by Richard Shepherd,Monique Raats Pdf

Written by leading international experts, this book explores one of the central difficulties faced by nutritionists today; how to improve people's health by getting them to change their dietary behaviour. It provides an overview of the current understanding of consumer food choice by exploring models of food choice, the motivations of consumers, biological, learning and societal influences on food choice, and food choices across the lifespan. It concludes by examining the barriers to dietary change and how nutritionists can best impact upon dietary behaviour.

Food Choice, Acceptance and Consumption

H.J.H. MacFie,Herbert L. Meiselman
Food Choice Acceptance and Consumption Book PDF

Author : H.J.H. MacFie,Herbert L. Meiselman
Publisher : Springer Science & Business Media
Page : 410 pages
File Size : 55,7 Mb
Release : 2012-12-06
Category : Social Science
ISBN : 9781461312215

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Food Choice, Acceptance and Consumption by H.J.H. MacFie,Herbert L. Meiselman Pdf

It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.

Consumer-Led Food Product Development

Hal MacFie
Consumer Led Food Product Development Book PDF

Author : Hal MacFie
Publisher : Elsevier
Page : 632 pages
File Size : 52,7 Mb
Release : 2007-06-30
Category : Technology & Engineering
ISBN : 9781845693381

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Consumer-Led Food Product Development by Hal MacFie Pdf

Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area. Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers’ food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods. Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. Introduces the factors affecting consumer food choice Explores issues such as sensory perception, culture and ethics Analyses methods to understand food related attitudes

Methods in Consumer Research, Volume 2

Gaston Ares,Paula Varela
Methods in Consumer Research Volume 2 Book PDF

Author : Gaston Ares,Paula Varela
Publisher : Woodhead Publishing
Page : 478 pages
File Size : 51,5 Mb
Release : 2018-01-02
Category : Technology & Engineering
ISBN : 9780081017449

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Methods in Consumer Research, Volume 2 by Gaston Ares,Paula Varela Pdf

Methods for Consumer Research, Volume Two: Alternative Approaches and Special Applications brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of emerging methodologies and their innovative application. The book puts consumer research in-context with coverage of immersive techniques and virtual reality, while also looking at health-related Issues in consumer science, including sections on food intake and satiation. Other sections delve into physiological measurements within the context of consumer research and how to design studies for specific populations. In conjunction with the first volume, which covers new approaches to classical methodology, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. With examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies. Presents comprehensive coverage of new and emerging techniques in consumer science Provides examples of successful application of the methodologies presented throughout 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 Highlights both psychological and physiological consumer measurements

Digital Sensory Science

J. Ben Lawlor,Jean A. McEwan,David Labbe
Digital Sensory Science Book PDF

Author : J. Ben Lawlor,Jean A. McEwan,David Labbe
Publisher : Elsevier
Page : 310 pages
File Size : 52,6 Mb
Release : 2023-07-26
Category : Technology & Engineering
ISBN : 9780323952262

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Digital Sensory Science by J. Ben Lawlor,Jean A. McEwan,David Labbe Pdf

Digital Sensory Science: Applications in New Product Development provides a comprehensive overview of digital sensory science, an area that has broadly been defined as the use of technology to capture or model human sensory perception. This book provides methods on how to best recruit and train sensory panels, suggestions for data capture and data analysis, an overview of sensory science instruments, and information on the use and relevance of virtual and augmented reality to capture sensory perception. This book offers practical guidance to researchers in and practitioners of sensory and consumer science alike. Explores how technologies create further opportunities around the use of sensory panels, instrumentation and flavor, biometrics and implicit measures, immersion and context, and communication of sensory findings Presents these opportunities with case studies Provides guidance for both researchers and practitioners of sensory science in a digital age

Multisensory Human-Food Interaction

Carlos Velasco,Anton Nijholt,Kasun Karunanayaka
Multisensory Human Food Interaction Book PDF

Author : Carlos Velasco,Anton Nijholt,Kasun Karunanayaka
Publisher : Frontiers Media SA
Page : 101 pages
File Size : 50,5 Mb
Release : 2018-07-26
Category : Electronic
ISBN : 9782889455188

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Multisensory Human-Food Interaction by Carlos Velasco,Anton Nijholt,Kasun Karunanayaka Pdf

Our food experiences can be significantly influenced by both intrinsic and extrinsic multisensory information. Therefore, it is crucial to understand and apply the principles that govern the systematic connections that exist between the senses in the context of Human-Food Interaction (HFI). In our Research Topic, namely Multisensory Human-Food Interaction (MHFI), several studies that consider such connections in the context of HFI are presented. We also have contributions that focus on multisensory technologies that can be used to share and reproduce specific HFIs. This eBook, which resulted from the Research Topic, presents some of the most recent developments in the field of MHFI. In particular, it consists of two main sections and corresponding articles. The eBook begins with the Editorial, which provides an overview of MHFI. Then, it includes six articles that relate to principles in MHFI and three on technologies in MHFI. We hope that the different contributions featured here will support future developments in MHFI research.

Sensory Nudges

Han-Seok Seo,Mariola Staniak
Sensory Nudges Book PDF

Author : Han-Seok Seo,Mariola Staniak
Publisher : MDPI
Page : 206 pages
File Size : 52,8 Mb
Release : 2021-09-09
Category : Social Science
ISBN : 9783039361663

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Sensory Nudges by Han-Seok Seo,Mariola Staniak Pdf

Cake products with highly acceptable flavor and mouthfeel are not always successful in the marketplace. Sales of identical cake products sold in two different bakery shops often differ. Patrons’ choices of specific cake items differ depending on menu designs at restaurants. Such examples suggest that consumer behavior related to eating, preparing, or purchasing foods and beverages is typically complex, dynamic, and sensitive to environmental cues surrounding them. The nine original research articles and two systematic review articles addressed in this book provide recent informative and insightful findings on how sensory cues related to eating/drinking environmental contexts can serve as “sensory nudges” that induce healthy eating and drinking along with consumer satisfaction.

Food Choice And The Consumer

David Marshall,David W. Marshall
Food Choice And The Consumer Book PDF

Author : David Marshall,David W. Marshall
Publisher : Springer Science & Business Media
Page : 350 pages
File Size : 48,8 Mb
Release : 1995-12-31
Category : Business & Economics
ISBN : 0751402346

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Food Choice And The Consumer by David Marshall,David W. Marshall Pdf

The provision of food for consumers is affected by factors concerned with a variety of disciplines such as technical feasibility, choice and environment. This book explores these factors.

Dairy in Human Health and Disease across the Lifespan

Ronald Ross Watson,Robert J Collier,Victor R. Preedy
Dairy in Human Health and Disease across the Lifespan Book PDF

Author : Ronald Ross Watson,Robert J Collier,Victor R. Preedy
Publisher : Academic Press
Page : 490 pages
File Size : 44,9 Mb
Release : 2017-06-19
Category : Technology & Engineering
ISBN : 9780128098691

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Dairy in Human Health and Disease across the Lifespan by Ronald Ross Watson,Robert J Collier,Victor R. Preedy Pdf

Dairy in Human Health and Disease across the Lifespan addresses the contribution of milk to the human diet and health throughout the life span. This comprehensive book is divided into three sections and presents a balanced overview of dairy’s impact on nutrition from infancy to adulthood. Summaries capture the most salient points of each chapter, and the book provides coverage of dairy as a functional food in health and disease. Presents various dairy products and their impact on health specific to various stages in the lifespan Provides information to identify which food and diet constituents should be used as dietary supplements based on modification of health and nutrition Incorporates contributions from an international team of authors with varying areas of expertise related to dairy and nutrition

Integrating the Packaging and Product Experience in Food and Beverages

Peter Burgess
Integrating the Packaging and Product Experience in Food and Beverages Book PDF

Author : Peter Burgess
Publisher : Woodhead Publishing
Page : 220 pages
File Size : 55,5 Mb
Release : 2016-03-31
Category : Technology & Engineering
ISBN : 9780081003602

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Integrating the Packaging and Product Experience in Food and Beverages by Peter Burgess Pdf

Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction focuses on the interrelationship between packaging and the product experience. In both industry and academia there has been a growing interest in investigating approaches that capture consumer responses to products that go beyond traditional sensory and liking measures. These approaches include assessing consumers' emotional responses, obtaining temporal measures of liking, as well as numerous published articles considering the effect of situation and context in the evaluation of food and beverage products. For fast-moving consumer goods (FMCG) products in particular, packaging can be considered as a contributor to consumer satisfaction. Recent cross-modal research illustrated consumers’ dissatisfaction or delight with a product can be evoked when there is dissonance between the packaging and the product experience. The book includes an extensive overview of an adapted satisfaction scale that has been tailored for the food and beverage sector and which identifies varying satisfaction response modes such as contentment, pleasure, and delight with a product. This is an important development as it provides insights about products that can be used to market specific categories and brands of foods and beverages. The book demonstrates the value of this approach by bringing together case studies that consider the interrelationships between packaging design, shape, on-pack sensory messages, expectations, and consumer satisfaction with the product. Focuses on the inter-relationship between packaging and the product experience, specifically in the context of the food and beverage sector Presents the expectancy disconfirmation model of satisfaction, which is well developed within the social sciences, to the food and beverage sector Contains case studies demonstrating how these practices can be used in industry to better enhance customer’s responses to products Includes an extensive overview of an adapted satisfaction scale that has been tailored for the food and beverage sector and which identifies varying satisfaction response modes such as contentment, pleasure, and delight with a product

Measurement of Food Preferences

Halliday MacFie
Measurement of Food Preferences Book PDF

Author : Halliday MacFie
Publisher : Springer Science & Business Media
Page : 312 pages
File Size : 54,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521716

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Measurement of Food Preferences by Halliday MacFie Pdf

This book provides comprehensive coverage of the numerous methods used to characterise food preference. It brings together, for the first time, the broad range of methodologies that are brought to bear on food choice and preference. Preference is not measured in a sensory laboratory using a trained panel - it is measured using consumers by means of product tests in laboratories, central locations, in canteens and at home, by questionnaires and in focus groups. Similarly, food preference is not a direct function of sensory preference - it is determined by a wide range of factors and influences, some competing against each other, some reinforcing each other. We have aimed to provide a detailed introduction to the measurement of all these aspects, including institutional product development, context effects, variation in language used by consumers, collection and analysis of qualitative data by focus groups, product optimisation, relating prefer ence to sensory perception, accounting for differences in taste sensitivity between consumers, measuring how attitudes and beliefs determine food choice, measuring how food affects mood and mental performance, and how different expectations affect sensory perception. The emphasis has been to provide practical descriptions of current methods. Three of the ten first-named authors are university academics, the rest are in industry or research institutes. Much of the methodology is quite new, particularly the repertory grid coupled with Generalised Procrustes Analysis, Individualised Difference Testing, Food and Mood Testing, and the Sensory Expectation Models.