Methods in Consumer Research, Volume 1: Theoretical and Practical aspects, Edition 2

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· Woodhead Publishing Series in Food Science, Technology and Nutrition Book 1 · Woodhead Publishing
Ebook
600
Pages
Eligible
This book will become available on February 1, 2026. You will not be charged until it is released.

About this ebook

"Methods for Consumer Research, Volume One: Theoretical and Practical aspects, 2nd edition brings together world 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 detailed description of qualitative techniques, including coverage of focus groups, projective techniques, ethnography and social media. Quantitative new 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. - Provides a comprehensive view of consumer behavior - Presents a full coverage of methodologies of consumer research - Includes both qualitative and quantitative methods - Brings implicit methods for studying consumer perception and behavior - Covers new chapters on physiological measurements, such as eye-tracking, facial reading and fMRI, and quantitative new methods

About the author

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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