THE PSYCHOLOGY OF CONSUMER PREFERENCE, LIKING AND EMOTION IN PRODUCT CHOICE
Professor O’Mahony is a popular speaker, noted for his skills in explaining complex concepts and ideas simply and clearly as well as being an entertaining speaker. He has just been awarded the IFT Sensory and Consumer Sciences Achievement award. His current 2 day course reflects his interest in the psychological aspects of consumer testing and its relation to consumer choice in the marketplace. The course will examine the key questions in consumer science. The measures used for consumer preference, liking and emotions will be examined critically in terms of their psychology. What do liking and emotion questions really tell us about predicting consumer behavior in the marketplace? What does the consumer’s brain do when answering liking, preference, emotionquestions? How does it process the necessary information? How does knowledge of this allow us to design more meaningful test methods? What better methods are available? Should some of the well-used traditional measures be quietly put to rest? Can you get hedonic scaling data without scaling? Should emotions really be such a hot topic? What is the best approach to predicting consumer choice?The course will present new ideas and some of the latest developments in consumer testing methodology. It will be interactive with illustrative examples.
Professor Michael O’Mahony
24 -25 September 2018
For details and registration e-mail: firstname.lastname@example.org
It is possible to attend this course using our Virtual Training room so no need to travel or spend on accommodation - see below for details.
ABOUT THE LECTURER
Michael O’Mahony is a professor in the in the Department of Food Science and Technology, at the University of California, Davis. He is the author of Sensory Evaluation of Food: Statistical Methods and Procedures
and over 200 published journal articles and book chapters. A consultant to the food industry in the United States, Canada, Europe, Japan, Korea and China, he is also a popular lecturer in America, Asia and Europe where he is recognized for his ability to communicate concepts in a way that is easily understood. He is an enthusiastic and entertaining speaker.
- A Psychologist’s perspective.
- Sophisticated statistics, unsophisticated measurements.
- Good, bad and compromise measures of consumer behavior. What should we do?
- Sensory input. How the brain protects against information overload.
- Sensory output. How cognitive subroutines protect against cognitive overload.
- A test for thinking fast and thinking slow. How this affects sensory measurement.
- Responding on auto pilot.
- How the goals of sensory science affect the methods.
A PSYCHOLOGICAL ASSESSMENT OF PREFERENCE TESTS
- Old questions: the question of the ‘No Preference’ option.
- Old questions: HUT vs CLT. Soymilk.
- What are the data? Test vs operational preferences.
- Don’t confuse discrimination with preference.
- Why do consumers report preferences when the products are ‘identical’?
- Use of placebo pairs; statistical testing and consumer selection.
- Why do consumers give false preferences? Fast thinking?
- Which consumers have the strongest preference bias? Cultural differences.
- Thinking fast in preference tests. Neal’s popcorn experiment.
- New tests that avoid the problems of response bias.
- Can test preferences predict operational preferences?
- Liking, Buying, Choosing and Take Away preferences and Auctions.
- The effects of extraneous variables. Are they a clue to preference change.
- How would this affect marketing strategies?
- Engaging the consumer. Quantitative vs qualitative.
- Ignoring the necessity for validation.
A PSYCHOLOGICAL ASSESSMENT OF HEDONIC SCALING I
- How do consumers generate numbers? What happens in the brain and why is it important?
- What type of numbers do you get from scaling?
- Sophisticated statistics, unsophisticated measurements.
- Relative vs Absolute models and the use of the wrong model for consumers.
- Rank-Rating versus Serial Monadic protocols.
- The effects of memory distortion and forgetting.
- Various hedonic scales: 9-point, LAM, LIM, action scales.
- The 9-point hedonic scale: are we using the best analysis?
- Precise and imprecise scales. It is fine if you know which is which.
- When should hedonic scales be precise?
- Are words and numbers interchangeable? Nodal effects.
- Alternative analyses for the 9-point hedonic scale.
- How should you use pure numerical scales?
- Hedonic ranking: R-Index analysis and its advantages.
- Using consumers’ inherent skills for measurement.
- How many products can you rank. Too many stimuli? Two-stage ranking.
- Pangborn’s preference problem, cross-cultural range bias.
- How R-Index ranking is culture free and non-contextual.
- Scale length. Problems with ANOVA.
- Engaging the consumer. Quantitative vs Qualitative.
- Overlooking the need for validation.
THE LATEST HOT TOPIC: EMOTIONS
- Not so new. Earnest Dichter
- Why emotions? Predicting purchase behavior. Individualizing products.
- Should we use emotion questionnaires from clinical psychology?
- POMS, MAACL-R, PANAS, ESR etc etc. More negative than positive emotions. Fridja’s law.
- How a psychologist constructs a questionnaire with built-in validity.
- Food Science emotion questionnaires: Meiselman & King EsSense profiles.
- Emotional measurement or word association?
- Nonsense scaling. Validation.
- Underlying emotional experience. Russell’s quadrants.
- Pictorial emotional measures.
- Psychological research: “I want it and I want it now!”. Impulse buying. Identity expression.
- Thinking fast and thinking slow. Does it affect purchase intent?
- Habit busting. Swahn/ICA.
- Non-cognitive measures: the way of the future?
- Cortical measures: fMRI. Sub region of the medial prefrontal cortex for better prediction.
- Potential of other autonomic responses. EEG and preference scores are correlated.
- Unconscious facial movements. Paul Ekman, Noldus, Dan Hill, PrEmo.Facial movements over the internet: Realeyes.
- Where are we going? What should we do?
- The need for validation. Does any of this work?
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COURSE REGISTRATION FORM
Yes: Please enrol me in THE PSYCHOLOGY OF CONSUMER PREFERENCE Ohio 24 - 25 Septemberl 2018
||Includes two lunches and course dinner, and course materials.
Virtual Training rooms (http://www.mclabs.com/#)
||The costs include support and training from Mclabs staff and courier your course materials
Fees reduced by 5% for members of academia - space limited.
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