Measuring Consumer Experience Course in Sweden
Practical Approaches for Measuring the Consumer Experience.
Gothenburg, Sweden, Friday, August 28, 2015
Dr. Herb Meiselman & Silvia King
Course Fee US$ 900
To register, please email herb@herbmeiselman.com
This course will focus on three components of the consumer experience, the context, the consumer and the product, as well as methods to capture and measure these overall “experiences”
CONTEXT
| 9:00-9:30 | Testing products in contexts that provide choice (Meiselman, King) | |
| 9:30-10:00 | Use of priming to elicit contextual situations (King, Meiselman) |
CONSUMER
| 10:00-10:30 | Consumer segmentation: Use of neophobia to segment consumers in applied research (Meiselman, King) | |
| 10:30-11:00 | BREAK | |
| 11:00-11:30 | Using trained and consumer panels in product testing (Meiselman, King) | |
| 11:30-12:00 | Testing different consumer age groups (Meiselman, King) | |
| 12:00-12:30 | Cross cultural testing (Meiselman) |
LUNCH
PRODUCT
| 13:30-14:00 | Product components: Brand, product packaging, serving size, product pairings (King) |
CONSUMER EXPERIENCE
| 14:00-14:30 | Emotion measurement (Meiselman) | |
| 14:30-15:00 | Practical applications of emotion testing (King) | |
| 15:00-15:30 | Wellness definition and measurement (Meiselman) | |
| 15:30-16:00 | BREAK | |
| 16:00-16:30 | Practical applications of wellness testing (King) | |
| 16:30-17:00 | Temporal methods to measure consumer experience (King) |
THE INSTRUCTORS
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Herb Meiselman has lectured and consulted on consumer research methods for the past 15 years, and has served as Editor of several research journals. He worked at the Natick Labs on product development and consumer product research for over 30 years. |
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Silvia King brings over 30 years of sensory & consumer science experience in the food industry. She brings a wealth of practical experience in the field. She is a past chair of the Sensory & Consumer Science division at IFT, collaborated in several ASTM publications and has been an active participant in various sensory conferences like Pangborn, SSP, EuroSense, IFT (local and National), and RCA and CIA in the Food Service sector. |
