This book, edited and authored by a group of scientists experienced in European cross-cultural and interdisciplinary research in the field of consumer food perceptions, sensory evaluation, product image and risk research, delivers a unique insight into decision making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address fundamental issues to do with predicting food choice, consumer behavior and societal trust into quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.
Materials play an important role in the sensory experience of products. The visual impression (color, gloss, pattern), tactual feeling (warmth, texture, weight), the sound (acoustical properties), smell and – when relevant - taste all depend on the material. Each material has a set of inherent material properties that affect a user's experience. Even though the senses are usually employed simultaneously, visual experience is prominent in material experience, partly because it is often the first modality to observe material characteristics. Nevertheless, the sensitivity for the other senses should not be neglected. Whereas vision provides users with the first impressions, the specific characteristics perceived through other modalities help in shaping the overall experience. The multisensory experience of warmth is used as an example to illustrate the individual impacts related to the use of different sensory modalities and to discuss how the senses work together in creating experiences that are coherent or involve incongruities.
This book, edited and authored by a group of scientists experienced in European cross-cultural and interdisciplinary research in the field of consumer food perceptions, sensory evaluation, product image and risk research, delivers a unique insight into decision making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address fundamental issues to do with predicting food choice, consumer behavior and societal trust into quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.
Materials play an important role in the sensory experience of products. The visual impression (color, gloss, pattern), tactual feeling (warmth, texture, weight), the sound (acoustical properties), smell and – when relevant - taste all depend on the material. Each material has a set of inherent material properties that affect a user's experience. Even though the senses are usually employed simultaneously, visual experience is prominent in material experience, partly because it is often the first modality to observe material characteristics. Nevertheless, the sensitivity for the other senses should not be neglected. Whereas vision provides users with the first impressions, the specific characteristics perceived through other modalities help in shaping the overall experience. The multisensory experience of warmth is used as an example to illustrate the individual impacts related to the use of different sensory modalities and to discuss how the senses work together in creating experiences that are coherent or involve incongruities.
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