D 2020

Food styling and neuromarketing research

ROSENLACHER, Pavel, Jaromír TICHÝ and Kristýna ŠTEFFELOVÁ

Basic information

Original name

Food styling and neuromarketing research

Name (in English)

Food styling and neuromarketing research

Authors

ROSENLACHER, Pavel, Jaromír TICHÝ and Kristýna ŠTEFFELOVÁ

Edition

14th. London, CER Comparative European Research, p. 161-165, 5 pp. 2020

Publisher

Sciemcee Publishing

Other information

Language

Czech

Type of outcome

Stať ve sborníku

Field of Study

50101 Psychology

Country of publisher

Czech Republic

Confidentiality degree

není předmětem státního či obchodního tajemství

Publication form

electronic version available online

Organization unit

University of Finance and Administration

ISBN

978-1-9993071-6-5

Keywords (in Czech)

food styling, eye tracking, barvy, pozornost

Keywords in English

food styling, eye tracking, color, attention

Tags

Tags

International impact, Reviewed
Změněno: 9/2/2021 14:05, Bc. Jan Peterec

Abstract

ORIG EN

V originále

The paper deals with the influence of food styling on the evaluation of dishes by the respondent and the ability of dishes prepared according to food styling to attract the attention of respondents. The aim of the neuromarketing survey was to find out the influence of food styling on attracting the respondent's attention. For this purpose, 2 pairs of dishes were prepared, the photographs of which were tested using the eye tracking method, which was supplemented by a questionnaire survey. Using the eye tracking method, it was found that dishes prepared according to the principles of food styling attract more attention of respondents, but respondents would choose to eat dishes prepared without food styling. However, this may be affected by the color of the food tested.

In English

The paper deals with the influence of food styling on the evaluation of dishes by the respondent and the ability of dishes prepared according to food styling to attract the attention of respondents. The aim of the neuromarketing survey was to find out the influence of food styling on attracting the respondent's attention. For this purpose, 2 pairs of dishes were prepared, the photographs of which were tested using the eye tracking method, which was supplemented by a questionnaire survey. Using the eye tracking method, it was found that dishes prepared according to the principles of food styling attract more attention of respondents, but respondents would choose to eat dishes prepared without food styling. However, this may be affected by the color of the food tested.