Consumer Panels
Author | : Seymour Sudman |
Publisher | : Marketing Classics Press |
Total Pages | : 136 |
Release | : 2011-05-15 |
Genre | : Business & Economics |
ISBN | : 1613110804 |
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Author | : Seymour Sudman |
Publisher | : Marketing Classics Press |
Total Pages | : 136 |
Release | : 2011-05-15 |
Genre | : Business & Economics |
ISBN | : 1613110804 |
Author | : United States. Bureau of the Census |
Publisher | : |
Total Pages | : 242 |
Release | : 1974 |
Genre | : Social surveys |
ISBN | : |
Author | : Library of Congress. Subject Cataloging Division |
Publisher | : |
Total Pages | : 1326 |
Release | : 1980 |
Genre | : Subject headings |
ISBN | : |
Author | : Yiu H. Hui |
Publisher | : CRC Press |
Total Pages | : 900 |
Release | : 2006 |
Genre | : Business & Economics |
ISBN | : 0849398487 |
Author | : Halliday MacFie |
Publisher | : Springer Science & Business Media |
Total Pages | : 312 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 1461521718 |
This book provides comprehensive coverage of the numerous methods used to characterise food preference. It brings together, for the first time, the broad range of methodologies that are brought to bear on food choice and preference. Preference is not measured in a sensory laboratory using a trained panel - it is measured using consumers by means of product tests in laboratories, central locations, in canteens and at home, by questionnaires and in focus groups. Similarly, food preference is not a direct function of sensory preference - it is determined by a wide range of factors and influences, some competing against each other, some reinforcing each other. We have aimed to provide a detailed introduction to the measurement of all these aspects, including institutional product development, context effects, variation in language used by consumers, collection and analysis of qualitative data by focus groups, product optimisation, relating prefer ence to sensory perception, accounting for differences in taste sensitivity between consumers, measuring how attitudes and beliefs determine food choice, measuring how food affects mood and mental performance, and how different expectations affect sensory perception. The emphasis has been to provide practical descriptions of current methods. Three of the ten first-named authors are university academics, the rest are in industry or research institutes. Much of the methodology is quite new, particularly the repertory grid coupled with Generalised Procrustes Analysis, Individualised Difference Testing, Food and Mood Testing, and the Sensory Expectation Models.
Author | : Mario Callegaro |
Publisher | : John Wiley & Sons |
Total Pages | : 536 |
Release | : 2014-04-14 |
Genre | : Mathematics |
ISBN | : 1118763513 |
Provides new insights into the accuracy and value of online panels for completing surveys Over the last decade, there has been a major global shift in survey and market research towards data collection, using samples selected from online panels. Yet despite their widespread use, remarkably little is known about the quality of the resulting data. This edited volume is one of the first attempts to carefully examine the quality of the survey data being generated by online samples. It describes some of the best empirically-based research on what has become a very important yet controversial method of collecting data. Online Panel Research presents 19 chapters of previously unpublished work addressing a wide range of topics, including coverage bias, nonresponse, measurement error, adjustment techniques, the relationship between nonresponse and measurement error, impact of smartphone adoption on data collection, Internet rating panels, and operational issues. The datasets used to prepare the analyses reported in the chapters are available on the accompanying website: www.wiley.com/go/online_panel Covers controversial topics such as professional respondents, speeders, and respondent validation. Addresses cutting-edge topics such as the challenge of smartphone survey completion, software to manage online panels, and Internet and mobile ratings panels. Discusses and provides examples of comparison studies between online panels and other surveys or benchmarks. Describes adjustment techniques to improve sample representativeness. Addresses coverage, nonresponse, attrition, and the relationship between nonresponse and measurement error with examples using data from the United States and Europe. Addresses practical questions such as motivations for joining an online panel and best practices for managing communications with panelists. Presents a meta-analysis of determinants of response quantity. Features contributions from 50 international authors with a wide variety of backgrounds and expertise. This book will be an invaluable resource for opinion and market researchers, academic researchers relying on web-based data collection, governmental researchers, statisticians, psychologists, sociologists, and other research practitioners.
Author | : Mehra, Rahul |
Publisher | : IGI Global |
Total Pages | : 403 |
Release | : 2024-07-17 |
Genre | : Business & Economics |
ISBN | : |
Despite the critical role of sensory science in ensuring food quality and safety, there needs to be more comprehensive educational resources that cover the breadth and depth of this field. Current literature often focuses on isolated aspects, leaving scholars and practitioners needing a unified reference for understanding the complex interplay of sensory organs, evaluation techniques, and technological advancements. This gap hinders the development of skilled sensory panelists and restricts innovation in food product development and quality control. Sensory Science Applications for Food Production bridges this gap by offering a comprehensive and cohesive overview of sensory science. Through its meticulously crafted chapters, the book thoroughly explores sensory organs, including Gustation, Olfaction, Vision, Sense of touch, and Auditory Perception. It elucidates the mechanisms behind sensory perception, examines abnormalities, and discusses factors influencing perception, all crucial for training proficient sensory panelists. The book also delves into advanced sensory evaluation techniques, including their application in developing innovative food products, addressing the need for up-to-date knowledge in the field.