FOOD STYLING FROM THE PERSPECTIVE OF NEUROMARKETING

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F04274644%3A_____%2F22%3A%230000905" target="_blank" >RIV/04274644:_____/22:#0000905 - isvavai.cz</a>

Result on the web

<a href="http://emijournal.cz/wp-content/uploads/2022/09/04_FOOD-STYLING-FROM-THE-PERSPECTIVE-OF-NEUROMARKETING.pdf" target="_blank" >http://emijournal.cz/wp-content/uploads/2022/09/04_FOOD-STYLING-FROM-THE-PERSPECTIVE-OF-NEUROMARKETING.pdf</a>

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

FOOD STYLING FROM THE PERSPECTIVE OF NEUROMARKETING

Original language description

Food styling is a relatively modern tool which is used to arrange meals. It can be used not only for the meals preparation in restaurant facilities, but also for marketing purposes of restaurants, such as the promotion of their meals. In this area, new scientific disciplines are emerging, such as neurogastronomy and gastrophysics, which reveal what and why consumers consume and recall the importance of food styling and the visual aspects of food. This study focuses on the effectiveness of the food styling tool from the perspective of neuromarketing. The content of this study is to determine the extent to which food styling affects respondents in the selection and evaluation of food. The aim of the paper is to find out the most effective composition by comparing the created photographs of the food in several different modifications. For this purpose, the eye tracking method was used, supplemented by a short evaluation questionnaire, whereby three pairs of dishes were evaluated, of which three dishes were prepared according to the principles of food styling. The results show that the dishes prepared according to the principles of food styling were evaluated more positively by the respondents and are able to attract the attention of the respondents in comparison with the dishes without arrangements. Other studies also mention the positive effect of food styling on food selection.

Czech name

—

Czech description

—

Type

J_ost - Miscellaneous article in a specialist periodical

CEP classification

—

OECD FORD branch

30103 - Neurosciences (including psychophysiology)

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Economics Management Innovation

ISSN

1804-1299

e-ISSN

1805-353X

Volume of the periodical

14

Issue of the periodical within the volume

2

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

10

Pages from-to

34-43

UT code for WoS article

—

EID of the result in the Scopus database

—