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    Context

    Context

    - The Effects of Environment on Product Design and Evaluation

    Forfatter: info mangler
    Bog
    • Format
    • Bog, paperback
    • Engelsk

    Beskrivelse

    Context: The Effects of Environment on Product Design and Evaluation addresses the environment, or context, in which we consume products and the impact of context on choice and acceptability. The book explores what context is, how it influences design by specialists, and acceptance by consumers. Chapters discuss the basics of context, food and drink in context, testing a range of other products, and other contextual variables. Historically, research on context has been done in the laboratory and various natural locations, but rapid growth in other methods to study context, including evoked contexts, immersive contexts, virtual reality contexts, and more have widened research possibilities. 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.

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    Detaljer
    • SprogEngelsk
    • Sidetal705
    • Udgivelsesdato17-04-2019
    • ISBN139780128144954
    • Forlag Woodhead Publishing
    • FormatPaperback
    Størrelse og vægt
  • Vægt1240 g
    • coffee cup img
    10 cm
    book img
    15,2 cm
    22,9 cm

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    Virtual reality Snacks Beer Child Cooking Family-life Gender Food Wine Consumer research Emotions Environment Foods Lighting Beverages Regression analysis Food consumption Age Individual differences Spirit Eating Location Scenarios Context Bias Augmented reality Energy Intake Setting Team Meals entrepreneur Craft Consumer Gamification Human Workplace Design In situ tests Sensory Science Rapid Food-Event Immersion Consumer Neuroscience Food choice Food intake Immersive environment A/B-Testing Preference Eating behavior Immersive Living Lab Knowledge mapping Satiety Occasion Situation Family meals Meal Sensory Field Test Alcoholic beverage Commensality Sensory perception Food-Pairing Immersive media Hedonic Liking Brand-Identification 360° immersion Affective research appropriateness CAR (context anchored research) Casual environments Consumer understanding Contextual experience Context evocation Eating event Casual bar cross-modal eating out Food and beverage pairing ecological validity Comfort vote Conduct of meals Food behavior Food purchase Contextualized CLT Food perception Food context Free-living settings context gender division of labor In-home use testing Immersive room Dimension of context Healthcare supplements context sensory consumer research Immersive techniques Item-by-use immersive virtual reality Laboratory setting Laboratory settings Evaluation realism Evoked context Experimental context evoked Food Decisions Meal setting Nonfood product Observational consumer research Package comprehension Niche products Holistic office design Perceptual maps Imaginary facts Preload paradigm Institutional catering Institutional foodservice Product experience Proper Meal Quantitative coding Self-service cafeteria social modeling Sensory Interactions Sensory product test Real Real-life test Situational fit Regional products Simulated context Tv Viewing Thermophysiological Comfort Situational CLT Meal duration wine expert Solution-based observational research Workwear for food industry Usage context Meal patterns Methodology approach Presentation context Meal format Means-end chain Retail design research Package novelty and contrast Situational Appropriateness Skin sensorial comfort Social influences Story-telling research Requirements for workwear text analysis
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