Section I: Consumer research for promoting healthy diets 1. A food-system view of consumer behavior 2. Oral Processing in relation to food perception, preference and intake 3. Consumer Segmentation Based on Genetic Variation in Taste and Smell 4. Measuring Appetite and Food Intake 5. Measuring Satiation and Satiety 6. Sensory sensitivity and health 7. Consumer methods for the design of food reformulation strategies Section II: Consumer research for promoting pleasurable diets 8.

Product Performance Optimization: Evolving Methods and Metrics 9. Immersive Techniques and Virtual Reality: : Case Studies Investigating Emotional Responses Elicited by Scents 10. Evaluation of Meals and Food Pairing Section III: Consumer research with special populations 11. Sensory and consumer research with infants and toddlers 12. New Developments in Sensory and Consumer Research With Children 13. Consumer research with adolescents 14. Improving Food Sensory Quality With and For Elderly Consumers 15. Designing Consumer Research Studies for Low-Income Populations 16.

Cross-cultural consumer research 17. Sex and gender in consumer research Section IV: Consumer research for promoting sustainable diets 18. Studying consumer behavior for reducing food waste 19. Studying consumer behavior for promoting more sustainable diets Section V: Consumer research on extrinsic product factors 20. Methodological Challenges of Research in Nudging 21. Credence 22. Understanding consumer perception of food packages: Insights for promoting healthier and sustainable eating habits 23. Situational Factors and the Design of In Situ Evaluations Section VI: Consumer research with non-food applications 24.

Consumer Evaluation of Nonfood Products 25. Consumer perception of cosmetic products.