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.

Effect of information on food evaluation and willingness to buy: a study from a neuromarketing perspective, 2015-11.

Effect of information on food evaluation and willingness to buy: a study from a neuromarketing perspective

MAURI , MAURIZIO;RUSSO, VINCENZO
2015-11

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.
Inglese
set-2015
http://nmsba.com/neuromarketing-publications
Neuromarketing Science & Business Association
14
12
14
3
Netherlands
internazionale
comitato scientifico
A stampa
Settore M-PSI/06 - Psicologia del Lavoro e delle Organizzazioni
4
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10808/14433
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