Context. The Effects of Environment on Product Design and Evaluation

Table of Contents

Section A
The Basics 1. The Language of Context Research 2. People in Context
The Social Perspective 3. Context Effects at the Level of the Sip and Bite 4. In Home Testing 5. Useful Observational Research 6. Situational Appropriateness in Food-oriented Consumer Research: Concept, method, and applications

Section B
Meals in Context 7. Food Choices in Context 8. Meal and Snack: Two Different Contexts for Foods and Drinks 9. The Meal as the Proper Context for Foods and Drinks 10. The Value of Studying Laboratory Meals 11. Are Family Meals Declining? The Example of Denmark 12. Studying Natural Meals: What Are the Benefits of the Living Lab Approach? 13. The Effects of Environment on Product Design and Evaluation: Meals in Context, Institutional Foodservice 14. The Effect of Context on Children's Eating Behavior  15. Food Combinations and Food and Beverage Combinations in Meals 16. Virtual Reality and Immersive Approaches to Contextual Food Testing

Section C
Testing Products in Context 17. Healthcare Supplements in Context 18. Personal and Home Care Products in Context  19. Beverages in Context 20. Automobiles in Context 21. The Office Architecture: A contextual experience with influences at the individual and group level 22. Conducting Contextualized and Real-Life Product Tests: Benefits and experimental challenges 23. Inducing Context with Immersive Technologies in Sensory Consumer Testing 24. Contextual Product Testing for Small to Medium Sized Enterprises (SMEs)  25. Assessment of the Comfort of Workwear for the Food Industry 

Section D
Other Contextual Variables 26. Evoked Consumption Context Matters in Food-Related Consumer Affective Research 27. Packaging in Context 28. From Photos to Real Stores: Context squared 29. Alcoholic Beverages in Context 30. Learning From the Real World-Creating Relevant Research Designs

Section E
Summary 31. Summary

Authors

Herbert L. Meiselman Scientific Research, Consulting, Publishing, and Training Courses in Sensory and Consumer Research, Rockport, USA .. Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research, product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the U.S. government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in Editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. Dr. Meiselman was Co-Chairman of the 2003 Pangborn Sensory Science Symposium; he serves on the Executive Committee of the Pangborn Symposia. His current research interests include context/environment, emotion, wellness, and psychographics.