Usability exploration of food packaging: open, pour and close
During recent years there has been a growing interest in emotion in consumer behavior. For her thesis at Università Ca' Foscari Venezia in Italy, Linda Russo conducted a neurometric study regarding the influence of emotion, interest and mental effort during the tactile exploration of a series of food packaging during the open, pour and close phases.
Due to the very experimental nature of this research this research is intended as a pilot. Two trials are presented followed by the main set up protocol with a sample of 24 young people with an average age of 25. The research outcomes provide cerebral and emotional values towards different phases of usability of different food packaging.
Click here for the thesis (5.43 MB).
Click here for more information about the Live Online NVC E-Course Food Packaging.
This news item is also included in our monthly overview, the NVC Members-only Update. If you have any questions, please contact us: email@example.com, +31-(0)182-512411.