Edition 1 The Effects of Environment on Product Design and Evaluation
Edited by Herbert L. Meiselman

Publication Date: 17 Apr 2019

Context: The Effects of Environment on Product Design and Evaluation addresses the environment, or context, in which we consume products and the impact of context on choice and acceptability. The book explores what context is, how it influences design by specialists, and acceptance by consumers. Chapters discuss the basics of context, food and drink in context, testing a range of other products, and other contextual variables. Historically, research on context has been done in the laboratory and various natural locations, but rapid growth in other methods to study context, including evoked contexts, immersive contexts, virtual reality contexts, and more have widened research possibilities.

Appealing to the professional, academic and commercial markets, this book will be of interest to those who conduct research in product development and product testing, to those who study what controls product usage, including eating from the health perspective, and to those who make decisions about product and space development.

Key Features

  • Explores information on how context works and how to assess its influence on product decisions
  • Discusses the basics of context, food and drink in context, and testing other products in context, including personal care products and home and workspace design
  • Identifies variables that contribute to the contextual experience
About the author
Edited by Herbert L. Meiselman, Scientific Research, Consulting, Publishing, and Training Courses in Sensory and Consumer Research, Rockport, USA .
Table of Contents

Section A - The Basics
1. The Language of Context Research 
Herbert L. Meiselman
Herb Meiselman Training and Consulting, Rockport, MA, United States

2. People in Context – The Social Perspective
Suzanne Higgs1,2, Helen Ruddock1, and Nicolas Darcel 2
School of Psychology, University of Birmingham, Edgbaston, Birmingham, United Kingdom
2AgroParisTech, Paris, France
3. Context Effects at the Level of the Sip and Bite
Armand V. Cardello
U.S. Army Natick RD&E Center, Natick, MA, United States
4. In Home Testing
Elizabeth H. Zandstra1,2 and René Lion
1 Consumer Science, Unilever R&D Vlaardingen, Vlaardingen, The Netherlands
2 Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
5. Useful Observational Research 
Brian Wansink
Charles H. Dyson School of Applied Economics and Management, Cornell University, Ithaca, NY, United States
6. Situational Appropriateness in Food-oriented Consumer Research: Concept, method, and applications
Davide Giacalone
SDU Innovation & Design Engineering, Dept. of Technology and Innovation, Faculty of Engineering, University of Southern Denmark, Odense, Denmark

Section B - Meals in Context
7. Food Choices in Context
Maartje Poelman1 and Ingrid Steenhuis2
Utrecht University, The Netherlands
2VU University Amsterdam, The Netherlands

8. Meal and Snack: Two Different Contexts for Foods and Drinks
Uyen Thuy Xuan Phan
Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Vietnam
9. The Meal as the Proper Context for Foods and Drinks
Johanna Mäkelä and Mari Niva
Faculty of Educational Sciences, University of Helsinki, Finland

10. The Value of Studying Laboratory Meals
France Bellisle
Nutritional Epidemiology Research Team (EREN), Université Paris 13, Bobigny, France

11. Are Family Meals Declining? The Example of Denmark
Lotte Holm and Thomas Bøker Lund
Department of Food and Resource Economics (IFRO), University of Copenhagen, Frederiksberg, Denmark

12. Studying Natural Meals: What Are the Benefits of the Living Lab Approach?
Anestis Dougkas, Laure Saulais, Agnès Giboreau
Institut Paul Bocuse Research Centre, Ecully, France

13. The Effects of Environment on Product Design and Evaluation: Meals in Context, Institutional Foodservice
John S.A. Edwards, Heather J. Hartwell, Sarah Price
Faculty of Management, Bournemouth University, Poole, Dorset, United Kingdom

14. The Effect of Context on Children’s Eating Behavior 
Monica Laureati and Ella Pagliarini
Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy

15. Food Combinations and Food and Beverage Combinations in Meals
Jake Lahne
Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, United States

16. Virtual Reality and Immersive Approaches to Contextual Food Testing
Michael Siegrist and Christina Hartmann
Department of Health Science and Technology, Consumer Behaviour, ETH Zurich, Zürich, Switzerland

Section C - Testing Products in Context
17. Healthcare Supplements in Context
Carla Lynn Kuesten, Consumer Product Research, Amway, Ada, MI, United States
18. Personal and Home Care Products in Context 
Christelle Porcherot-Lassallette1 and Isabelle Cayeux2
Firmenich SA, Geneva, Switzerland
2Stratégir, Bordeaux, France

19. Beverages in Context
Sara Spinelli
University of Florence, Florence, Italy
20. Automobiles in Context
Nathalie Herbeth1 and David Blumenthal2
Groupe Renault, Research Division, France
2UMR Ingénierie Procédés Aliments, AgroParisTech, Massy, France
21. The Office Architecture: A contextual experience with influences at the individual and group level
Christina Bodin Danielsson
The School of Architecture, The Royal Institute of Technology (KTH), Stockholm, Sweden

22. Conducting Contextualized and Real-Life Product Tests: Benefits and experimental challenges                                                                                                                                                                                                                                                                                                                                  Julien Delarue1 and Thierry Lageat2
AgroParisTech, INRA, Université Paris-Saclay, Massy, France
2EUROSYN, Villebon-sur-Yvette, France
23. Inducing Context with Immersive Technologies in Sensory Consumer Testing 
Patrick Hehn1, Dariah Vanessa Lutsch2, Frank Pessel3
Marketing and Consumer Psychology, Harz University of Applied Sciences, Wernigerode, Germany
2Sensory & Consumer Insights, Symrise AG, Germany
3Henkel AG & Co. KGaA, Germany
24. Contextual Product Testing for Small to Medium Sized Enterprises (SMEs) 
Rebecca Bleibaum1 , Martin J. Kern2, and Heather Thomas1
Dragonfly SCI, Inc., United States
2SAM, Sensory and Marketing International, Germany
25. Assessment of the Comfort of Workwear for the Food Industry 
Edith Classen
Hohenstein, Boennigheim, Germany

Section D - Other Contextual Variables
26. Evoked Consumption Context Matters in Food-Related Consumer Affective Research
B. Piqueras-Fiszman1 and Sara R. Jaeger2
Wageningen University, the Netherlands
2The New Zealand Institute for Plant and Food Research Ltd., Auckland, New Zealand
27. Packaging in Context
Lawrence L. Garber, Jr.1, Eva M. Hyatt2 , Ünal Ö. Boya2
Elon University, Elon, NC, United States
2Appalachian State University, Boone, NC, United States
28. From Photos to Real Stores: Context squared
Katelijn Quartier and Jan Vanrie
Hasselt University, Faculty of Architecture and arts, Diepenbeek, Belgium
29. Alcoholic Beverages in Context
Susan E.P. Bastian, Lukas Danner, Jun Niimi, Renata Ristic, Trent E. Johnson
School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide (UA), Glen Osmond, South Australia, Australia
30. Learning From the Real World—Creating Relevant Research Designs
Jacqueline H. Beckley
The Understanding & Insight Group LLC, Denville, NJ, United States

Section E - Summary
31. Summary
Herbert L. Meiselman
Herb Meiselman Training and Consulting, Rockport, MA, United States

Book details
ISBN: 9780128144954
Page Count: 705
Retail Price : £255.00
  • Ares and Varela Tomasco, Methods in Consumer Research: Volume 2, Woodhead, Nov 2017, 9780081017432, $225.00
  • Meiselman, Emotion Measurement, Woodhead, Apr 2016, 9780081005088, $300.00
  • Schifferstein and Hekkert, Product Experience, Elsevier, Dec 2007, 9780080450896, $235.00

Sensory and consumer scientists, market researchers, developers, designers, flavorists, perfumers, product developers, and product testers