Basic Protocols on Emotions, Senses, and Foods

This volume combines established techniques and innovative technologies to measure emotions in food and sensory sciences. It provides readers with explicit measures, implicit aspects, and complex data analysis protocols.

Format: Hardback
Length: 278 pages
Publication date: 26 January 2023
Publisher: Springer-Verlag New York Inc.

This comprehensive volume brings together established state-of-the-art techniques and cutting-edge technologies in the field of emotions and their application to food and sensory sciences. It serves as a valuable guide for researchers, providing them with explicit measures of emotions, protocols enabling the measurement of implicit aspects of emotions, and protocols facilitating the analysis of complex and voluminous data generated by emotion studies in food science. Authored by esteemed experts, the book aims to provide researchers with the most comprehensive information available in terms of stimuli, materials, and methods for characterizing emotions, enabling them to embark on new projects and tackle innovative challenges in the field of food science.

The first chapter of the book provides an overview of the current state-of-the-art in emotions and their measurement, highlighting the importance of emotions in various aspects of human life, including food consumption. It discusses the challenges and limitations of traditional emotion measurement methods and introduces the reader to new and innovative techniques that have been developed in recent years.

The second chapter focuses on the measurement of emotions in food consumption. It discusses the use of physiological measures, such as heart rate, skin conductance, and facial expression, to capture emotional responses to food stimuli. It also explores the use of self-report measures, such as questionnaires and interviews, to assess emotional experiences and preferences related to food.

The third chapter explores the application of emotions to food product development and marketing. It discusses the use of emotions to create appealing food products, influence consumer behavior, and develop brand loyalty. It also explores the role of emotions in consumer decision-making and the development of food policies and regulations.

The fourth chapter focuses on the analysis of complex and voluminous data generated by emotion studies in food science. It discusses the use of statistical analysis, machine learning, and other data-driven approaches to identify patterns, trends, and relationships in the data. It also explores the use of narrative analysis and qualitative methods to interpret and understand the meaning of the data.

The fifth chapter discusses the ethical considerations and limitations of emotion research in food science. It discusses the potential risks and benefits of studying emotions in food consumption and the need for transparent and ethical research practices. It also provides guidelines and best practices for conducting emotion research in food science.

The final chapter summarizes the key findings and implications of the book and provides recommendations for future research in the field of emotions and food science.

In conclusion, Basic Protocols on Emotions, Senses, and Foods is an authoritative and cutting-edge resource that provides researchers with the most complete information possible in terms of stimuli, materials, and methods for characterizing emotions. By combining established state-of-the-art techniques and innovative technologies, the book aims to advance the field of emotions and their application to food and sensory sciences, enabling researchers to take on new projects and challenges and contribute to the development of a more informed and empathetic food system.

Weight: 758g
Dimension: 254 x 178 (mm)
ISBN-13: 9781071629338
Edition number: 1st ed. 2023