Part 1. Doing consumer research in-context 1. A food-system view of consumer behavior 2. Oral Processing: Implications for Consumer Choice and Preferences 3. Consumer Segmentation Based on Genetic Variation in Taste and Smell 4. Measuring Appetite and Food Intake 5. Measuring Satiation and Satiety Part 2. Healthy, pleasurable and sustainable eating habits 6.

Measuring the relationship between microbiota and sensory perception 7. Product Performance Optimization Part 3. Psychological and Physiological Measurements 8. Immersive Techniques and Virtual Reality 9. Consumer-Driven Product Design 10. Evaluation of Meals and Food Pairing 11. Situational Factors and the Design of In Situ Evaluation Part 4. Designing Studies for Specific Populations 12.

New Developments in Sensory and Consumer Research With Children 13. Improving Food Sensory Quality With and For Elderly Consumers 14. Designing Consumer Research Studies for Low-Income Populations 15. Cross-cultural consumer research 16. Consumer methods for the design of food reformulation strategies 17. Studying consumer behavior for reducing food waste 18. Studying consumer behavior for promoting more sustainable diets 19. Methodological Challenges of Research in Nudging 20.

Credence 21. Consumer perception of food labels Part 5. Consumer Research with Non-food Products 22. Consumer Evaluation of Nonfood Products 23. Consumer perception of cosmetic Products 24. Consumer-Driven Product Design 25. Gender in consumer research.