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Methods in Consumer Research, Volume 1

- New Approaches to Classic Methods

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

Beskrivelse

Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science. The book touches on the latest developments in qualitative techniques, including coverage of both focus groups and social media, while also focusing on liking, a fundamental principle of consumer science, consumer segmentation, and the influence of extrinsic product characteristics, such as packaging and presentation on consumer liking. In conjunction with the second volume, which covers alternative approaches and special applications, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. And, with examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies.

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Detaljer
  • SprogEngelsk
  • Sidetal582
  • Udgivelsesdato04-01-2018
  • ISBN139780081020890
  • Forlag Woodhead Publishing Ltd
  • FormatHardback
Størrelse og vægt
  • Vægt1160 g
  • coffee cup img
    10 cm
    book img
    15,2 cm
    22,9 cm

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    Perception Peru Intervention Texture Discrimination Grounded theory Consumer behavior Consumer research Consumers Decision making Emotions Methods Rating Participant observation Machine learning Odor Projective techniques Modeling Flavor Choice Cross-cultural studies Taste Packaging Cluster analysis Qualitative research Labels Market research Affect ICT Social media Focus groups Context Genetic Variation Experimental economics Emotion Label Nudging Consumer Social network analysis Product development Consumer preferences Performance indicators Fuzzy c-means Role of memory CATA Biases Consumer Attitudes Expectations Prediction Novelty detection Reflexivity Segmentation Extrinsic Sorting Choice architecture Consumer Perception Online shopping Netnography Interpretative Phenomenological Analysis Cluster validation Conjoint analysis New Product Development K-means Advances Situation Ethnographic Fieldwork Quality Perception Sensory Ranking Intrinsic Hierarchical clustering Heuristics Content Analysis Questionnaire Development Field Study Liking Assimilation model of disconfirmed expectations Appropriate based segmentation Best�worst scaling Buzz mining Assimilation/contrast model of disconfirmed expectations Chemosensory receptors Authenticity test Conceptual profiling Consumer fallacies Credence Combination of qualitative techniques Experimental auctions Emotions as information Finite-mixture modeling Food preference Dynamics of liking Extrinsic characteristics Future perspectives Consumer segmentation Contrast model of disconfirmed expectations Flash Profile External Cues Food perception Flavor Preference Foods and beverages Information Search Behavior Multiple price list food product Generalized negativity model of disconfirmed expectations Oral Processing Oral physiology Product optimization projective mapping Rejection threshold Information search strategies Pre�product launch research Postconsumption mood change Sensory Characterization Sensory ethnography Role of emotions Reward theory Sensory Methods Unconscious answer Nonstructured research techniques Role of expectations Sensory and consumer science Proof of principle Role of repeated exposure Proof implementation Specialized software Stated preference experiments Temporal sensory methods Situational attachment
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