Overview

Methods in Consumer Research, Volume 1: Theoretical and Practical aspects, Second Edition, brings together the world’s leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in methods in consumer science. The new edition, thoroughly revised and updated, touches on the latest developments in consumer behavior. It includes a theoretical overview of consumer behavior, followed by a detailed description of qualitative techniques, including coverage of focus groups, projective techniques, ethnography, and social media. Quantitative methods are also addressed from both an explicit and implicit perspective. A section specifically delves into physiological measurements, such as eye-tracking, facial reading, and fMRI. In conjunction with the second volume, which covers specific applications, 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 methodologies being applied throughout, it serves as a practical guide to practitioners in both the public and private sector.

Full Product Details

Author:   Gaston Ares (Professor and Researcher, Department of Food Science and Technology, Faculty of Chemistry, University of the Republic (UdelaR), Uruguay) ,  Paula Varela (Senior Research Scientist, Nofima, Norway)
Publisher:   Elsevier - Health Sciences Division
Imprint:   Woodhead Publishing
Edition:   2nd edition
ISBN:  

9780443222795

ISBN 10:   0443222797
Pages:   600
Publication Date:   01 February 2026
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Part I. Introduction 1. Recent Advances in Consumer Science 2. Psychographics Part II. Qualitative Techniques 3. Contextual Influences on Consumer Responses to Food Products 4. New Approaches to Focus Groups 5. Projective Techniques 6. Using Ethnography in Consumer Research Part III. Liking and Beyond 7. Application of Social Media for Consumer Research 8. Text mining 9. Co-creation and design thinking 10. Conjoint Analysis in Sensory and Consumer Science: Principles, Applications, and Future Perspectives 11. Emotional Responses to Products 12. Consumer-Based Methodologies for Sensory Characterization 13. Measuring the dynamics of Consumer Perception Part IV. Consumer Segmentation 14. Consumer Segmentation 15. Conceptual Profiling 16. Measuring consumer expectations 17. Situational appropriateness Part V. Influence of Extrinsic Product Characteristics 18. Experimental Economics to Evaluate Consumer Preferences 19. Measuring Implicit Associations in Food-Related Consumer Research 20. Automatic Facial Expressions Analysis in Consumer Science 21. Physiological Measurements: EEG and fMRI 22. Eye Tracking in Consumer Research

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Author Information

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. 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).

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