CINECA IRIS Institutional Research Information System
IRIS è la soluzione IT che facilita la raccolta e la gestione dei dati relativi alle attività e ai prodotti della ricerca. Fornisce a ricercatori, amministratori e valutatori gli strumenti per monitorare i risultati della ricerca, aumentarne la visibilità e allocare in modo efficace le risorse disponibili.
EnglishWithin the research center of neuromarketing Behavior and Brain Lab (IULM University), we conducted a study adopting both traditional and neuroscientific techniques to test the emotional reaction of consumers tasting a food conserved with a new edible gel, which avoids the presence of artificial preservatives in food. In this article, we will focus only on the influence of communication on the consumption experience. Results showed a significant effect of communication on the sensorial perception of food products, in terms of conscious evaluation and unconscious response during the food tasting.
Effect of information on food evaluation and willingness to buy: a study from a neuromarketing perspective, 2015-11.
| Autori: | Stasi, Antonio; Nardone, Gianluca; MAURI , MAURIZIO; RUSSO, VINCENZO |
| Data di pubblicazione: | nov-2015 |
| Titolo: | Effect of information on food evaluation and willingness to buy: a study from a neuromarketing perspective |
| Rivista: | |
| Nazione editore: | Netherlands |
| Editore: | Neuromarketing Science & Business Association |
| Fascicolo: | 14 |
| Pagina iniziale: | 12 |
| Pagina finale: | 14 |
| Numero di pagine: | 3 |
| Revisione (peer review): | comitato scientifico |
| Rilevanza: | internazionale |
| Lingua: | English |
| URL: | http://nmsba.com/neuromarketing-publications |
| Settore Scientifico Disciplinare: | Settore M-PSI/06 - Psicologia del Lavoro e delle Organizzazioni |
| Keywords: | food neuromarketing, priming, consumer behavior |
| Abstract: | Within the research center of neuromarketing Behavior and Brain Lab (IULM University), we conducted a study adopting both traditional and neuroscientific techniques to test the emotional reaction of consumers tasting a food conserved with a new edible gel, which avoids the presence of artificial preservatives in food. In this article, we will focus only on the influence of communication on the consumption experience. Results showed a significant effect of communication on the sensorial perception of food products, in terms of conscious evaluation and unconscious response during the food tasting. |
| Numero degli autori: | 6 |
| Supporto: | A stampa |
| Data di accettazione: | set-2015 |
| Appare nelle tipologie: | 1.01 Articolo in rivista |
File in questo prodotto:
| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| Neurom_Nov.2015. articolo.pdf | paper | N/A | Open Access Visualizza/Apri |
Copyright © 2021