1 A measurement scheme for developing institutional products. - 1. 1 Introduction. - 1. 2 Phase I. Consumer marketing. - 1. 2. 1 Whom to test. - 1. 2. 2 What to test. - 1. 2. 3 How to test. - 1. 3 Phase II. Individual item sensory testing. - 1. 3. 1 Trained and consumer panels. - 1. 3. 2 Choice of rating scales. - 1. 4 Phase III. Consumer meal testing - laboratory. - 1. 4. 1 What is a meal?. - 1. 4. 2 Acceptance and consumption. - 1. 5 Phase IV. Consumer meal testing - field. - 1. 5. 1 Realism. - 1. 5. 2 Test population. - 1. 5. 3 Adhering to test protocol. - 1. 5. 4 Item and meal acceptance. - 1. 6 Phase V. Prototype testing. - 1. 7 Phase VI. Extended ration use validation. - 1. 8 Phase VII. Quality control testing. - 1. 9 How to use the seven-phase testing sequences. - References. - 2 Appropriateness as a measure of the cognitive-contextual aspects of food acceptance. - 2. 1 Introduction. - 2. 2 Description of procedures for appropriateness, item by use technique. - 2. 2. 1 Selection of stimuli. - 2. 2. 2 Format of the questionnaire. - 2. 2. 3 Selection of respondents. - 2. 2. 4 Collection of non-appropriateness data. - 2. 2. 5 Data collection. - 2. 2. 6 Analysis of appropriateness data. - 2. 2. 7 Use of principal component analysis. - 2. 2. 8 Analyses with non-appropriateness data. - 2. 3 Conclusions. - References. - 3 The repertory grid approach. - 3. 1 Introduction. - 3. 1. 1 Food choice. - 3. 1. 2 Personal construct theory. - 3. 2 Methodology. - 3. 2. 1 Repertory grid method. - 3. 2. 2 Statistical analysis of repertory grids. - 3. 2. 3 Generalised Procrustes analysis. - 3. 3 Application. - 3. 3. 1 The different aspects of food choice. - 3. 3. 2 Investigating the food: general perceptions, sensory characteristics and reasons for choice. - 3. 3. 3 Investigating consumers. - 3. 3. 4 Investigating contexts of use. - 3. 3. 5 Interaction of foods, consumers and context of use. - 3. 3. 6 Extending repertory grid methodology: laddering, preference mapping and other procedures. - 3. 4 Conclusions. - References. - 4 Focus group interviewing. - 4. 1 Introduction. - 4. 1. 1 Advantages and limitations of focus groups. - 4. 1. 2 Myths about focus groups. - 4. 2 The process of conducting focus groups. - 4. 2. 1 Designing a study. - 4. 2. 2 Developing the questioning route. - 4. 2. 3 Recruiting participants. - 4. 2. 4 Moderating. - 4. 2. 5 Analysis. - 4. 2. 6 Validity and reliability - Can we really trust this stuff?. - 4. 3 Summary. - References. - 5 Product optimization: approaches and applications. - 5. 1 Background and applications. - 5. 1. 1 What is product optimization?. - 5. 1. 2 Historical background. - 5. 2 Steps in a designed experiment and product optimization study. - 5. 2. 1 Selection of variables and their levels - systematic versus haphazard designs. - 5. 2. 2 Questionnaire development. - 5. 2. 3 Test implementation. - 5. 2. 4 Analysis of the data - a multi-step process. - 5. 3 A case history - salsa. - 5. 3. 1 Experimental design. - 5. 3. 2 Results. - 5. 3. 3 Analysis phase 1, R-R analysis. - 5. 3. 4 Analysis phase 2, S-R (stimulus-response) analysis. - 5. 3. 5 Three examples of optimization technology. - 5. 4 An overview. - References. - 6 Preference mapping in practice. - 6. 1 Introduction. - 6. 1. 1 An alternative approach. - 6. 2 External preference analysis - Prefmap. - 6. 2. 1 The method. - 6. 2. 2 Case study using external analysis. - 6. 2. 3 Problems with external preference mapping. - 6. 3 Internal analysis - MDPREF. - 6. 3. 1 Method. - 6. 3. 2 Case study using internal analysis. - 6. 4 Advantages and limitations of preference mapping. - 6. 5 Aspects of conduct. - References. - 7 An individualised psychological approach to measuring influences on consumer preferences. - 7. 1 Introduction. - 7. 2 Measuring individual consumer preferences. - 7. 2. 1 Acquisition of food preferences. - 7. 2. 2 Relating determinants to food preferences: the acceptance triangle. - 7. 2. 3 Principles of consumer preference measurement. - 7. 3 Psychophysical acceptance parameters. - 7. 3. 1 Ideal point (IP). - 7. 3. 2 Rejections ratio (RR). - 7. 3. 3 Tolerance discrimination ratio (TDR). - 7. 4 Aggregation of individuals' acceptance parameters. - 7. 5 Measuring determinants of acceptance i...