Integrating the Packaging and Product Experience in Food and Beverages
Integrating the Packaging and Product Experience in Food and Beverages

Author: Peter Burgess

Publisher: Woodhead Publishing

Published: 2016-03-31

Total Pages: 222

ISBN-13: 0081003609

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Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction focuses on the interrelationship between packaging and the product experience. In both industry and academia there has been a growing interest in investigating approaches that capture consumer responses to products that go beyond traditional sensory and liking measures. These approaches include assessing consumers' emotional responses, obtaining temporal measures of liking, as well as numerous published articles considering the effect of situation and context in the evaluation of food and beverage products. For fast-moving consumer goods (FMCG) products in particular, packaging can be considered as a contributor to consumer satisfaction. Recent cross-modal research illustrated consumers' dissatisfaction or delight with a product can be evoked when there is dissonance between the packaging and the product experience. The book includes an extensive overview of an adapted satisfaction scale that has been tailored for the food and beverage sector and which identifies varying satisfaction response modes such as contentment, pleasure, and delight with a product. This is an important development as it provides insights about products that can be used to market specific categories and brands of foods and beverages. The book demonstrates the value of this approach by bringing together case studies that consider the interrelationships between packaging design, shape, on-pack sensory messages, expectations, and consumer satisfaction with the product. - Focuses on the inter-relationship between packaging and the product experience, specifically in the context of the food and beverage sector - Presents the expectancy disconfirmation model of satisfaction, which is well developed within the social sciences, to the food and beverage sector - Contains case studies demonstrating how these practices can be used in industry to better enhance customer's responses to products - Includes an extensive overview of an adapted satisfaction scale that has been tailored for the food and beverage sector and which identifies varying satisfaction response modes such as contentment, pleasure, and delight with a product

Integrating the Packaging and Product Experience in Food and Beverages
Integrating the Packaging and Product Experience in Food and Beverages

Author: Peter Burgess

Publisher: Woodhead Publishing

Published: 2016-04-04

Total Pages: 0

ISBN-13: 9780081003565

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Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction focuses on the interrelationship between packaging and the product experience. In both industry and academia there has been a growing interest in investigating approaches that capture consumer responses to products that go beyond traditional sensory and liking measures. These approaches include assessing consumers' emotional responses, obtaining temporal measures of liking, as well as numerous published articles considering the effect of situation and context in the evaluation of food and beverage products. For fast-moving consumer goods (FMCG) products in particular, packaging can be considered as a contributor to consumer satisfaction. Recent cross-modal research illustrated consumers' dissatisfaction or delight with a product can be evoked when there is dissonance between the packaging and the product experience. The book includes an extensive overview of an adapted satisfaction scale that has been tailored for the food and beverage sector and which identifies varying satisfaction response modes such as contentment, pleasure, and delight with a product. This is an important development as it provides insights about products that can be used to market specific categories and brands of foods and beverages. The book demonstrates the value of this approach by bringing together case studies that consider the interrelationships between packaging design, shape, on-pack sensory messages, expectations, and consumer satisfaction with the product.

The Microbiological Quality of Food
The Microbiological Quality of Food

Author: Antonio Bevilacqua

Publisher: Woodhead Publishing

Published: 2016-12-01

Total Pages: 350

ISBN-13: 0081005032

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The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Divided into four sections, the first section defines microbial spoilage of food, with special emphasis on methods for the evaluation of spoiling phenomena and the status of their regulatory framework, examining both existing regulations and possible gaps. The second section examines spoiling microorganisms, covering a range of common spoilage microorganisms, including pseudomonas, yeasts, and molds and spore formers, as well as less-common spoilers, including lactic acid bacteria and specific spoilage organisms in fish. The third section highlights spoiling phenomena within certain food types. Chapters cover dairy, fish, meat, and vegetables, and other products. The final section investigates emerging topics which point to future trends in the research of food spoilers. There is insight into microorganisms resistant to preservation, the role of biofilms in food quality, and the link between food safety and food spoilage, with a special emphasis on certain spoiling microorganisms which could be opportunistic pathogens. Written by an international team of leading authors, this book provides state-of-the-art coverage of this topic, which is essential to the shelf-life and quality of food. - Provides in-depth coverage of the different spoilers which cause the deterioration of foods, including less common spoilers not covered in other publications - Includes dedicated chapters covering the spoilage of specific products, making this book ideal for those working in the food industry - Presents a framework for future research in the area of foodborne spoilers

Steamed Breads
Steamed Breads

Author: Sidi Huang

Publisher: Woodhead Publishing

Published: 2016-07-08

Total Pages: 208

ISBN-13: 0081007248

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Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers. - Provides the first comprehensive reference on steamed breads and steamed buns - Features input from authors who are leading experts in steamed bread technology and pioneers in steamed bread research - Contains important information on the ingredients, processing, and quality of this staple food of China, which is gaining popularity around the world - Includes classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends

Multisensory Flavor Perception
Multisensory Flavor Perception

Author: Betina Piqueras-Fiszman

Publisher: Woodhead Publishing

Published: 2016-04-14

Total Pages: 378

ISBN-13: 008100351X

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Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge

Sensory Nudges
Sensory Nudges

Author: Han-Seok Seo

Publisher: MDPI

Published: 2021-09-09

Total Pages: 206

ISBN-13: 303936166X

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Cake products with highly acceptable flavor and mouthfeel are not always successful in the marketplace. Sales of identical cake products sold in two different bakery shops often differ. Patrons’ choices of specific cake items differ depending on menu designs at restaurants. Such examples suggest that consumer behavior related to eating, preparing, or purchasing foods and beverages is typically complex, dynamic, and sensitive to environmental cues surrounding them. The nine original research articles and two systematic review articles addressed in this book provide recent informative and insightful findings on how sensory cues related to eating/drinking environmental contexts can serve as “sensory nudges” that induce healthy eating and drinking along with consumer satisfaction.

Tourism Dynamics
Tourism Dynamics

Author: Nikolaos Pappas

Publisher: Goodfellow Publishers Ltd

Published: 2021-09-17

Total Pages: 269

ISBN-13: 1911635948

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Theoretical and practical insights that offer a platform for critical discussion and examine emergent controversies within the tourism industry such as the growth of alternative business models, travel in light of climate change and human resource ethics given the increasing adoption of artificial intelligence (AI), data and algorithms.

HCI International 2022 Posters
HCI International 2022 Posters

Author: Constantine Stephanidis

Publisher: Springer Nature

Published: 2022-06-16

Total Pages: 538

ISBN-13: 3031063945

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The four-volume set CCIS 1580, CCIS 1581, CCIS 1582, and CCIS 1583 contains the extended abstracts of the posters presented during the 24th International Conference on Human-Computer Interaction, HCII 2022, which was held virtually in June - July 2022. The total of 1276 papers and 275 posters included in the 40 HCII 2021 proceedings volumes was carefully reviewed and selected from 5583 submissions. The posters presented in these four volumes are organized in topical sections as follows: Part I: user experience design and evaluation; visual design and visualization; data, information and knowledge; interacting with AI; universal access, accessibility and design for aging. Part II: multimodal and natural interaction; perception, cognition, emotion and psychophysiological monitoring; human motion modelling and monitoring; IoT and intelligent living environments. Part III: learning technologies; HCI, cultural heritage and art; eGovernment and eBusiness; digital commerce and the customer experience; social media and the metaverse. Part IV: virtual and augmented reality; autonomous vehicles and urban mobility; product and robot design; HCI and wellbeing; HCI and cybersecurity.

Neurosensory and Neuromarketing Impacts on Consumer Behavior
Neurosensory and Neuromarketing Impacts on Consumer Behavior

Author: Malik, Reena

Publisher: IGI Global

Published: 2024-10-11

Total Pages: 538

ISBN-13:

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The intersection of neurosensory and neuromarketing continues to reshape our understanding of consumer behavior, exploring the impact of sensory experiences and cognitive processes on purchasing decisions. Neurosensory research examines how sensory stimuli affect brain activity and emotional responses. Neuromarketing applies these findings to develop strategies to engage and persuade consumers to buy products, effectively crafting marketing plans, experiences, tactics. Further exploration of the integration of neuroscience into marketing may help businesses improve their approach to consumer behavior studies, leading to more impactful and targeted marketing efforts. Neurosensory and Neuromarketing Impacts on Consumer Behavior examines the positive impact of neuroscience and sensory studies on marketing and consumer behavior. The role of intelligent technologies in neuromarketing and the effects of these tactics on various demographics are explored. This book covers topics such as neuroscience, social media, and artificial intelligence, and is a useful resource for business owners, psychologists, policymakers, computer engineers, scientists, researchers, and academicians.

Sensory Panel Management
Sensory Panel Management

Author: Lauren Rogers

Publisher: Woodhead Publishing

Published: 2017-10-26

Total Pages: 376

ISBN-13: 0081011156

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Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and gives detailed information about sensory panel recruitment, training and on-going management. Sensory Panel Management gives both theoretical and practical information from deciding what type of panel to recruit and how to conduct panel training, to creating the best sensory team and how to deal with any issues. Downloads of several of the documents included in the book are available from http://www.laurenlrogers.com/sensory-panel-management.html The book is divided into three main sections. The first section looks at the recruitment of sensory panels, covering the process from both a scientific and a human resources angle. The second section deals with the training of a sensory panel. Initial training, as well as method and product specific training is covered. Example session plans for running panel sessions for quality control, discrimination tests, descriptive profiling, temporal methods and consumer tests are included within the specific chapters. Refresher and advanced training such as training panelists to take part in gas chromatography-olfactometry are also included. The third section examines the performance of sensory panels. Chapters within this section explore performance measures and ways of preventing (and dealing with) difficult situations relating to panellists. A final chapter looks at the future of sensory panels. Throughout the book there are short case study examples demonstrating the practical application of the methods being discussed. Sensory Panel Management is a key reference for academics, technical and sensory staff in food companies. Lauren Rogers is an independent sensory science consultant in the UK with more than twenty years of practical experience. She has worked on a wide variety of projects, including shelf life studies, product and flavor optimization, new flavor development and in-depth brand analyses. She is a member of the Society of Sensory Professionals, the Institute of Food Science and Technology's Sensory Science Group, the Sensometric Society and is also a member of the ASTM Sensory Evaluation Committee (E18). - Discusses sensory panels for testing food and non-food based products - Covers best practices for recruitment, selection and training of panels - Provides examples of training plans for sensory panels - Encompasses experimental design and data analysis of panel results - Organized in modular format for practical uses