Perception is the organization, identification, and interpretation of sensory information in order to represent and understand the presented information or environment. All perception involves signals that go through the nervous system, which in turn result from physical or chemical stimulation of the sensory system. Vision involves light striking the retina of the eye; smell is mediated by odor molecules; and hearing involves pressure waves.
Consumer behaviour is the study of individuals, groups, or organisations and all the activities associated with the purchase, use and disposal of goods and services. Consumer behaviour consists of how the consumer's emotions, attitudes, and preferences affect buying behaviour. Consumer behaviour emerged in the 1940–1950s as a distinct sub-discipline of marketing, but has become an interdisciplinary social science that blends elements from psychology, sociology, social anthropology, anthropology, ethnography, ethnology, marketing, and economics.
An advertising campaign is a series of advertisement messages that share a single idea and theme which make up an integrated marketing communication (IMC). An IMC is a platform in which a group of people can group their ideas, beliefs, and concepts into one large media base. Advertising campaigns utilize diverse media channels over a particular time frame and target identified audiences.
Sensory overload occurs when one or more of the body's senses experiences over-stimulation from the environment.
Sensory analysis is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses for the purposes of evaluating consumer products. The discipline requires panels of human assessors, on whom the products are tested, and recording the responses made by them. By applying statistical techniques to the results it is possible to make inferences and insights about the products under test. Most large consumer goods companies have departments dedicated to sensory analysis. Sensory analysis can mainly be broken down into three sub-sections:
Leftovers are surplus foods remaining unconsumed at the end of a meal, which may be put in containers with the intention of eating later. Inedible remains like bones are considered waste, not leftovers. Depending on the situation, the amount of food, and the type of food, leftovers may be saved or thrown away.
Vanity sizing, or size inflation, is the phenomenon of ready-to-wear clothing of the same nominal size becoming bigger in physical size over time. This has been documented primarily in the United States and the United Kingdom. The use of US standard clothing sizes by manufacturers as the official guidelines for clothing sizes was abandoned in 1983. In the United States, although clothing size standards exist, most companies do not use them any longer.
In perceptual psychology, a sensory cue is a statistic or signal that can be extracted from the sensory input by a perceiver, that indicates the state of some property of the world that the perceiver is interested in perceiving.
A touchpoint can be defined as any way consumers can interact with a business organization, whether person-to-person, through a website, an app or any form of communication. When consumers connect with these touchpoints they can consider their perceptions of the business and form an opinion.
Rachel Sarah Herz is a Canadian and American psychologist and cognitive neuroscientist, recognized for her research on the psychology of smell.
Customer experience, sometimes abbreviated to CX, is the totality of cognitive, affective, sensory, and behavioral customer responses during all stages of the consumption process including pre-purchase, consumption, and post-purchase stages.
A sense is a biological system used by an organism for sensation, the process of gathering information about the surroundings through the detection of stimuli. Although, in some cultures, five human senses were traditionally identified as such, many more are now recognized. Senses used by non-human organisms are even greater in variety and number. During sensation, sense organs collect various stimuli for transduction, meaning transformation into a form that can be understood by the brain. Sensation and perception are fundamental to nearly every aspect of an organism's cognition, behavior and thought.
Research into food choice investigates how people select the food they eat. An interdisciplinary topic, food choice comprises psychological and sociological aspects, economic issues and sensory aspects.
Sensory design aims to establish an overall diagnosis of the sensory perceptions of a product, and define appropriate means to design or redesign it on that basis. It involves an observation of the diverse and varying situations in which a given product or object is used in order to measure the users' overall opinion of the product, its positive and negative aspects in terms of tactility, appearance, sound and so on.
Sensory branding is a type of marketing that appeals to all the senses in relation to the brand. It uses the senses to relate with customers on an emotional level. It is believed that the difference between an ordinary product and a captivating product is emotion. When emotion flows in the marketplace, your product shines. When there is no emotion from the product, customers lack the enthusiasm and passion that launches a product to success. Brands can forge emotional associations in the customers' minds by appealing to their senses. A multi-sensory brand experience generates certain beliefs, feelings, thoughts and opinions to create a brandgon image in the consumer's mind.
Jonah Berger is a professor at the Wharton School of the University of Pennsylvania, an author, and a viral marketer. He has published over 50 articles in academic journals, and has written for The New York Times, The Wall Street Journal, and Harvard Business Review. More than a million copies of his books Contagious: Why Things Catch On, Invisible Influence: The Hidden Forces that Shape Behavior, and The Catalyst: How to Change Anyone's Mind are in print in over 35 countries.
The psychology of eating meat is an area of study seeking to illuminate the confluence of morality, emotions, cognition, and personality characteristics in the phenomenon of the consumption of meat. Research into the psychological and cultural factors of meat-eating suggests correlations with masculinity, support for hierarchical values, and reduced openness to experience. Because meat eating is widely practiced but is sometimes associated with ambivalence, it has been used as a case study in moral psychology to illustrate theories of cognitive dissonance and moral disengagement. Research into the consumer psychology of meat is relevant to meat industry marketing, as well as for advocates of reduced meat consumption.
Richard Paul Bagozzi is an Italian American behavioral and social scientist most known for his work in theory, methodology and empirical research. He is the Dwight F. Benton Professor Emeritus of Marketing at the University of Michigan.
Sensory tourism is a form of tourism, that caters for people with vision impairment. Those suffering from vision impairment face many difficulties based around mainstream tourism such as access to information, navigation, safety and the knowledge of others around them. This has caused the visionless members of society to travel much less than those with no vision impairment. Combining the theories behind tourism in terms of its psychology and its relation to the senses, an inclusive experience for the visually disabled was developed. Sensory tourism engages the physical and multi-sensory aspects of tourism, enhancing the tourism experience specifically for those with, but also benefitting those without vision impairment.
Sensory history is an area of academic study which examines the role the five senses have played in the past. It developed partly as a reaction to the lack of serious attention given to sensory experience in traditional history books, which often treat sensory experience as a writing technique rather than a serious avenue of enquiry. Works of sensory history try to convey a deeper understanding of the past through an emphasis on physical experiences.
