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.
|Titolo:||Effect of information on food evaluation and willingness to buy: a study from a neuromarketing perspective|
|Autori:||Ciceri, Andrea; Stasi, Antonio; Nardone, Gianluca; Songa, Giulia; Mauri, Maurizio; Russo, Vincenzo|
|Rivista:||NEUROMARKETING THEORY & PRACTICE|
|Data di pubblicazione:||nov-2015|
|Nome editore:||Neuromarketing Science & Business Association|
|Citazione:||Effect of information on food evaluation and willingness to buy: a study from a neuromarketing perspective, 2015-11.|
|Appare nelle tipologie:||01 - Articolo su rivista|