Booth, David A (2014) Measuring sensory and marketing influences on consumers' choices among food and beverage product brands. Trends in Food Science and Technology, 35 (3). pp. 129-137. ISSN 0924-2244

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Abstract

Advance in food science depends on measuring the factors in human perception that influence eaters' activities with branded products. Assessed samples must include at least two levels of a sensed material characteristic (e.g. sucrose) or conceptual marketing attribute (e.g. “low fat”), minimally confounded by other features. Each feature needs to be measured for its effect on the individual's objective achievement of choosing among the samples for a familiar context of use. These influences interact, consciously and unconsciously. This theory of how a mind works has generated a wide range of scientifically illuminating and commercially practical examples, illustrated in this review.

Item Type:	Article
Schools and Departments:	School of Psychology > Psychology
Subjects:	B Philosophy. Psychology. Religion > BF Psychology > BF0180 Experimental psychology B Philosophy. Psychology. Religion > BF Psychology > BF0501 Motivation B Philosophy. Psychology. Religion > BF Psychology > BF0636 Applied psychology Q Science > QZ Psychology T Technology > TX Home economics > TX0341 Nutrition. Foods and food supply
Depositing User:	prof. David Booth
Date Deposited:	02 Feb 2015 07:31
Last Modified:	14 Sep 2017 16:41
URI:	http://srodev.sussex.ac.uk/id/eprint/52644

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