Methods in Consumer Research, Volume 2
Applications to Promote Healthy, Pleasurable and Sustainable Eating Habits
2nd Edition
Published on 22. May 2026
Book
Paperback/Softback
466 pages
978-0-443-22281-8 (ISBN)
Description
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.
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.
More details
Series
Edition
2nd edition
Language
English
Place of publication
United States
Publishing group
Elsevier - Health Sciences Division
Target group
Professional and scholarly
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 276 mm
Width: 216 mm
Weight
1000 gr
ISBN-13
978-0-443-22281-8 (9780443222818)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Gaston Ares | Paula Varela
Methods in Consumer Research, Volume 2
Applications to Promote Healthy, Pleasurable and Sustainable Eating Habits
E-Book
05/2026
2nd Edition
Woodhead Publishing
€235.00
Available for download
Previous edition
Gaston Ares | Paula Varela
Methods in Consumer Research, Volume 2
Alternative Approaches and Special Applications
Book
01/2018
Woodhead Publishing Ltd
€222.84
Shipment within 15-20 days
Persons
Gaston 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).
Content
Section I: Consumer research for promoting healthy diets
1. A food-system view of consumer behavior
2. Oral Processing in relation to food perception, preference and intake
3. Consumer Segmentation Based on Genetic Variation in Taste and Smell
4. Measuring Appetite and Food Intake
5. Measuring Satiation and Satiety
6. Sensory sensitivity and health
7. Consumer methods for the design of food reformulation strategies
Section II: Consumer research for promoting pleasurable diets
8. Product Performance Optimization: Evolving Methods and Metrics
9. Immersive Techniques and Virtual Reality: : Case Studies Investigating Emotional Responses Elicited by Scents
10. Evaluation of Meals and Food Pairing
Section III: Consumer research with special populations
11. Sensory and consumer research with infants and toddlers
12. New Developments in Sensory and Consumer Research With Children
13. Consumer research with adolescents
14. Improving Food Sensory Quality With and For Elderly Consumers
15. Designing Consumer Research Studies for Low-Income Populations
16. Cross-cultural consumer research
17. Sex and gender in consumer research
Section IV: Consumer research for promoting sustainable diets
18. Studying consumer behavior for reducing food waste
19. Studying consumer behavior for promoting more sustainable diets
Section V: Consumer research on extrinsic product factors
20. Methodological Challenges of Research in Nudging
21. Credence
22. Understanding consumer perception of food packages: Insights for promoting healthier and sustainable eating habits
23. Situational Factors and the Design of In Situ Evaluations
Section VI: Consumer research with non-food applications
24. Consumer Evaluation of Nonfood Products
25. Consumer perception of cosmetic products
1. A food-system view of consumer behavior
2. Oral Processing in relation to food perception, preference and intake
3. Consumer Segmentation Based on Genetic Variation in Taste and Smell
4. Measuring Appetite and Food Intake
5. Measuring Satiation and Satiety
6. Sensory sensitivity and health
7. Consumer methods for the design of food reformulation strategies
Section II: Consumer research for promoting pleasurable diets
8. Product Performance Optimization: Evolving Methods and Metrics
9. Immersive Techniques and Virtual Reality: : Case Studies Investigating Emotional Responses Elicited by Scents
10. Evaluation of Meals and Food Pairing
Section III: Consumer research with special populations
11. Sensory and consumer research with infants and toddlers
12. New Developments in Sensory and Consumer Research With Children
13. Consumer research with adolescents
14. Improving Food Sensory Quality With and For Elderly Consumers
15. Designing Consumer Research Studies for Low-Income Populations
16. Cross-cultural consumer research
17. Sex and gender in consumer research
Section IV: Consumer research for promoting sustainable diets
18. Studying consumer behavior for reducing food waste
19. Studying consumer behavior for promoting more sustainable diets
Section V: Consumer research on extrinsic product factors
20. Methodological Challenges of Research in Nudging
21. Credence
22. Understanding consumer perception of food packages: Insights for promoting healthier and sustainable eating habits
23. Situational Factors and the Design of In Situ Evaluations
Section VI: Consumer research with non-food applications
24. Consumer Evaluation of Nonfood Products
25. Consumer perception of cosmetic products