Neurogastronomy as a Tool for Evaluating Emotions and Visual Preferences of Selected Food Served in Different Ways
The appearance of food provides certain expectations regarding the harmonization of taste, delicacy, and overall quality, which subsequently affects not only the intake itself but also many other features of the behavior of customers of catering facilities. The main goal of this article is to find o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/2/354 |
| _version_ | 1797413342923456512 |
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| author | Jakub Berčík Johana Paluchová Katarína Neomániová |
| author_facet | Jakub Berčík Johana Paluchová Katarína Neomániová |
| author_sort | Jakub Berčík |
| collection | DOAJ |
| description | The appearance of food provides certain expectations regarding the harmonization of taste, delicacy, and overall quality, which subsequently affects not only the intake itself but also many other features of the behavior of customers of catering facilities. The main goal of this article is to find out what effect the visual design of food (waffles) prepared from the same ingredients and served in three different ways—a stone plate, street food style, and a white classic plate—has on the consumer’s preferences. In addition to the classic tablet assistance personal interview (TAPI) tools, biometric methods such as eye tracking and face reading were used in order to obtain unconscious feedback. During testing, air quality in the room by means of the Extech device and the influence of the visual design of food on the perception of its smell were checked. At the end of the paper, we point out the importance of using classical feedback collection techniques (TAPI) and their extension in measuring subconscious reactions based on monitoring the eye movements and facial expressions of the respondents, which provides a whole new perspective on the perception of visual design and serving food as well as more effective targeting and use of corporate resources. |
| first_indexed | 2024-03-09T05:16:17Z |
| format | Article |
| id | doaj.art-bb05c110ae7a48bf85823a9677bad036 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T05:16:17Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-bb05c110ae7a48bf85823a9677bad0362023-12-03T12:45:33ZengMDPI AGFoods2304-81582021-02-0110235410.3390/foods10020354Neurogastronomy as a Tool for Evaluating Emotions and Visual Preferences of Selected Food Served in Different WaysJakub Berčík0Johana Paluchová1Katarína Neomániová2Department of Marketing and Trade, Faculty of Economics and Management, Slovak University of Agriculture, 949 76 Nitra, SlovakiaDepartment of Marketing and Trade, Faculty of Economics and Management, Slovak University of Agriculture, 949 76 Nitra, SlovakiaDepartment of Marketing and Trade, Faculty of Economics and Management, Slovak University of Agriculture, 949 76 Nitra, SlovakiaThe appearance of food provides certain expectations regarding the harmonization of taste, delicacy, and overall quality, which subsequently affects not only the intake itself but also many other features of the behavior of customers of catering facilities. The main goal of this article is to find out what effect the visual design of food (waffles) prepared from the same ingredients and served in three different ways—a stone plate, street food style, and a white classic plate—has on the consumer’s preferences. In addition to the classic tablet assistance personal interview (TAPI) tools, biometric methods such as eye tracking and face reading were used in order to obtain unconscious feedback. During testing, air quality in the room by means of the Extech device and the influence of the visual design of food on the perception of its smell were checked. At the end of the paper, we point out the importance of using classical feedback collection techniques (TAPI) and their extension in measuring subconscious reactions based on monitoring the eye movements and facial expressions of the respondents, which provides a whole new perspective on the perception of visual design and serving food as well as more effective targeting and use of corporate resources.https://www.mdpi.com/2304-8158/10/2/354gastronomyconsumptionneurogastronomyair qualityemotionswaffles |
| spellingShingle | Jakub Berčík Johana Paluchová Katarína Neomániová Neurogastronomy as a Tool for Evaluating Emotions and Visual Preferences of Selected Food Served in Different Ways Foods gastronomy consumption neurogastronomy air quality emotions waffles |
| title | Neurogastronomy as a Tool for Evaluating Emotions and Visual Preferences of Selected Food Served in Different Ways |
| title_full | Neurogastronomy as a Tool for Evaluating Emotions and Visual Preferences of Selected Food Served in Different Ways |
| title_fullStr | Neurogastronomy as a Tool for Evaluating Emotions and Visual Preferences of Selected Food Served in Different Ways |
| title_full_unstemmed | Neurogastronomy as a Tool for Evaluating Emotions and Visual Preferences of Selected Food Served in Different Ways |
| title_short | Neurogastronomy as a Tool for Evaluating Emotions and Visual Preferences of Selected Food Served in Different Ways |
| title_sort | neurogastronomy as a tool for evaluating emotions and visual preferences of selected food served in different ways |
| topic | gastronomy consumption neurogastronomy air quality emotions waffles |
| url | https://www.mdpi.com/2304-8158/10/2/354 |
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