Overview

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.

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9780443222818

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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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