The application of virtual reality in food consumer behavior research: A systematic review
Open access
Datum
2021-10Typ
- Journal Article
Abstract
Background
The development of virtual reality (VR) technology has the potential to provide enormous opportunities for food and consumer behavior research to further explore current research methodologies and establish new ones. VR is different from the environment we experience in daily life. Therefore, the extent to which VR can be applied in food consumer behavior research needs to be assessed on the basis of the evidence provided by the studies that have employed VR.
Approach
To better understand VR technology and its potential applications and limitations in food and consumer behavior research, we conducted a systematic review of the literature on VR in food and consumer behavior research. The applications of VR addressed in the articles were extracted. The validity of VR for food and consumer behavior research was analyzed.
Key findings
VR has been used to build complex and realistic contextual environments for conducting food sensory evaluation research. VR was also used as a substitute (e.g., a VR buffet and supermarket) to real life settings for investigating consumers' purchasing behavior and food choices. Virtual food and food-related cues were used to induce psychological and physiological responses in consumers. The results supported the validity of VR as a tool for investigating consumers’ behavior toward food. Mehr anzeigen
Persistenter Link
https://doi.org/10.3929/ethz-b-000495506Publikationsstatus
publishedExterne Links
Zeitschrift / Serie
Trends in Food Science & TechnologyBand
Seiten / Artikelnummer
Verlag
ElsevierThema
virtual reality; food consumer behavior; sensory evaluation; eating behavior; applications; limitationsOrganisationseinheit
03780 - Siegrist, Michael / Siegrist, Michael