Emotion Measurement

by Herbert L. Meiselman (Editor)

Overview

Emotion Measurement reviews academic and applied studies in order to highlight key elements of emotions which should be considered in the development and validation of newer commercial methods of emotion measurement. The goal of the book is practical, but the approach will be both academic and applied. It is aimed primarily at sensory scientists and the product developers they work alongside who require knowledge of measuring emotion to ensure high levels of consumer acceptability of their products.

The book begins with a review of basic studies of emotion, including the theory, physiology, and psychology of emotions – these are the standard studies of which food and sensory scientists as well as product developers need to be aware. The next section highlights methods for studying emotions on a relatively basic level. The book then moves to practical applications, with chapters on emotion research in food and beverage, as well as in a range of product and clinical settings. Finally, there is a treatment of cross-cultural research on emotions. This is critical because much of the newer commercial research is aimed at markets around the world, requiring methods which work in many cultures. The book ends with an integrative summary of the material presented.

• Serves as the first book on the market on emotion measurement aimed at sensory scientists and production development practitioners working in commercial R and D
• Also useful for psychologists with an interest in emotion
• Brings together applied and academic strands of emotion measurement research for the first time
• Focuses on cross-cultural studies of emotions, which is currently lacking from most of the literature in the field

Product Details

ISBN-13:	9780081005095
Publisher:	Elsevier Science
Publication date:	04/12/2016
Series:	.
Sold by:	Barnes & Noble
Format:	eBook
Pages:	750
File size:	10 MB

About the Author

Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research, product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the U.S. government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in Editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. Dr. Meiselman was Co-Chairman of the 2003 Pangborn Sensory Science Symposium; he serves on the Executive Committee of the Pangborn Symposia. His current research interests include context/environment, emotion, wellness, and psychographics.

Table of Contents

Part I: Basic studies of emotion 1. Traditional theories of emotion 2. Contemporary theories of emotion 3. Physiology of emotion 4. Facial anatomy and physiology 5. The role of the senses in emotions 6. The psychology of emotions 7. Lists of emotions Part II. Methods for studying emotions 8. Physiological measures of emotion 9. Behavioral measures of emotion 10. Facial scaling of emotions 11. Self reports of emotions/ classical emotion questionnaires 12. Self reports of emotions/newer questionnaires 13. Sentiment analysis 14. Body movement and emotion expression 15. Emotions and wellness/well-being 16. Emotions and conceptualizations 17. The short term time structure of emotions – Measuring dynamics of responses Part III. Studying emotions in practice 18. Emotions in clinical practice 19. Emotions of odors/personal and homecare products 20. Emotions in foods 21. Emotions in beverages 22. Emotions studied in context: The role of environment 23. Emotions and consumer goods 24. The emotion of happiness 25. The emotion of disgust 26. Positive and Negative emotions 27. Measurement issues in studying emotions 28. Studying emotions in the elderly Part IV: Cross cultural studies of emotions 29. The problems of translation 30. Emotions in The West 31. Emotions in The East – Asia 32. Different methods cross culturally 33. Does everyone feel the same? 34. Does everyone express feelings the same way? Part V. Summary 35. Integrative Summary

What People are Saying About This

From the Publisher

Presents an academic and applied approach to practical applications of emotion measurement

Editorial Reviews

Reviewer: Gary B Kaniuk, PsyD (Cermak Health Services)
Description: This book describes the various aspects of emotion, especially in terms of being able to measure them. It looks at theory, typology, specific measurement methods, assessment in clinical practice, and cross-cultural issues. This is the second edition, last published in 2016.
Purpose: According to the book, the goal is to combine the academic study of emotions with the applied and commercial study of emotions. The second edition expands upon that with additional viewpoints and methods. These are worthy objectives, which the book meets.
Audience: The book is intended for those conducting basic academic research on emotions, as well as sensory and consumer scientists and the product developers and marketing professionals they work alongside. The book meets the needs of its intended audience. The author is a credible authority in the subject matter of the book. Dr. Herbert L. Meiselman is an expert in sensory and consumer research. He was founding editor of the Journal of Foodservice and an editor of a book regarding product design and evaluation. The other contributors represent an international authorship from all over the world. They are affiliated with well-known institutions of higher learning.
Features: The book begins with a discussion of various theoretical approaches to emotion. The theories provide their own definitions of how emotion impacts expression, bodily reactions, and appraisal. There is a specific relationship between the senses and human emotion. In its simplest form, emotional learning is related to Pavlovian conditioning. Part II explores the methods used to study emotion. In order to study food science, implicit and explicit measures are used. However, implicit measures are more difficult to quantify. There are direct and indirect ways to measure facial behaviors and expressions. The EmoSensory wheel can be used to assess consumer sensory attributes and emotions. Part III looks at studying emotions in clinical practice. Researchers utilize questionnaires and interviews to better understand the meal experience. Part IV describes cross-cultural experiences. It is not easy to conduct research because there are many aspects to translation equivalency. The book ends with cultural issues in East Asia research, where both positive and negative emotions can exist simultaneously in positive situations. The book is very readable and contains numerous tables/figures, which help to clarify the text. There are no obvious shortcomings of the book.
Assessment: This book is excellent. It contains so much valuable information in 30 chapters and 1,021 pages. The authors are credible authorities from many countries of the world. The second edition is justified in replacing the first because there are new measurement approaches, along with cross-cultural research findings.

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