Emotion Measurement reviews academic and applied studies in order
to highlight key elements of emotions which should be considered in
the development and validation of newer commercial methods of
emotion measurement. The goal of the book is practical, but the
approach will be both academic and applied. It is aimed primarily
at sensory scientists and the product developers they work
alongside who require knowledge of measuring emotion to ensure high
levels of consumer acceptability of their products. The book begins
with a review of basic studies of emotion, including the theory,
physiology, and psychology of emotions - these are the standard
studies of which food and sensory scientists as well as product
developers need to be aware. The next section highlights methods
for studying emotions on a relatively basic level. The book then
moves to practical applications, with chapters on emotion research
in food and beverage, as well as in a range of product and clinical
settings. Finally, there is a treatment of cross-cultural research
on emotions. This is critical because much of the newer commercial
research is aimed at markets around the world, requiring methods
which work in many cultures. The book ends with an integrative
summary of the material presented.
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