Context
Woodhead Publishing (Verlag)
978-0-12-814495-4 (ISBN)
Appealing to the professional, academic and commercial markets, this book will be of interest to those who conduct research in product development and product testing, to those who study what controls product usage, including eating from the health perspective, and to those who make decisions about product and space development.
Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research, product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the U.S. government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in Editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. Dr. Meiselman was Co-Chairman of the 2003 Pangborn Sensory Science Symposium; he serves on the Executive Committee of the Pangborn Symposia. His current research interests include context/environment, emotion, wellness, and psychographics.
Section A - The Basics
1. The Language of Context Research
2. People in Context – The Social Perspective
3. Context Effects at the Level of the Sip and Bite
4. In Home Testing
5. Useful Observational Research
6. Situational Appropriateness in Food-oriented Consumer Research: Concept, method, and applications
Section B - Meals in Context
7. Food Choices in Context
8. Meal and Snack: Two Different Contexts for Foods and Drinks
9. The Meal as the Proper Context for Foods and Drinks
10. The Value of Studying Laboratory Meals
11. Are Family Meals Declining? The Example of Denmark
12. Studying Natural Meals: What Are the Benefits of the Living Lab Approach?
13. The Effects of Environment on Product Design and Evaluation: Meals in Context, Institutional Foodservice
14. The Effect of Context on Children’s Eating Behavior
15. Food Combinations and Food and Beverage Combinations in Meals
16. Virtual Reality and Immersive Approaches to Contextual Food Testing
Section C - Testing Products in Context
17. Healthcare Supplements in Context
18. Personal and Home Care Products in Context
19. Beverages in Context
20. Automobiles in Context
21. The Office Architecture: A contextual experience with influences at the individual and group level
22. Conducting Contextualized and Real-Life Product Tests: Benefits and experimental challenges
23. Inducing Context with Immersive Technologies in Sensory Consumer Testing
24. Contextual Product Testing for Small to Medium Sized Enterprises (SMEs)
25. Assessment of the Comfort of Workwear for the Food Industry
Section D - Other Contextual Variables
26. Evoked Consumption Context Matters in Food-Related Consumer Affective Research
27. Packaging in Context
28. From Photos to Real Stores: Context squared
29. Alcoholic Beverages in Context
30. Learning From the Real World—Creating Relevant Research Designs
Section E - Summary
31. Summary
| Erscheinungsdatum | 26.04.2019 |
|---|---|
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 1240 g |
| Themenwelt | Kunst / Musik / Theater ► Design / Innenarchitektur / Mode |
| Mathematik / Informatik ► Informatik | |
| Naturwissenschaften ► Biologie ► Ökologie / Naturschutz | |
| Sozialwissenschaften ► Soziologie | |
| Technik ► Lebensmitteltechnologie | |
| Wirtschaft ► Betriebswirtschaft / Management ► Unternehmensführung / Management | |
| ISBN-10 | 0-12-814495-5 / 0128144955 |
| ISBN-13 | 978-0-12-814495-4 / 9780128144954 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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