Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14365/5179
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dc.contributor.authorTurhan, Kamile Nazan-
dc.contributor.authorGürkaynak, Nilgün-
dc.contributor.authorSadikzade, R.-
dc.date.accessioned2024-02-24T13:39:06Z-
dc.date.available2024-02-24T13:39:06Z-
dc.date.issued2023-
dc.identifier.isbn9798350328967-
dc.identifier.urihttps://doi.org/10.1109/TIPTEKNO59875.2023.10359186-
dc.identifier.urihttps://hdl.handle.net/20.500.14365/5179-
dc.description2023 Medical Technologies Congress, TIPTEKNO 2023 -- 10 November 2023 through 12 November 2023 -- 195703en_US
dc.description.abstractFood marketing is an application field with extensive repercussions. Consumer neuroscience is an emerging sub-field that is gaining popularity, providing better insights about the consumer's brain and behavior. To have a better understanding about consumer's physiological and emotional response to food products, methods such as EEG, fMRI, eye tracking and GSR help to measure the customers' brain activities against food product design and food service. The EEG technique records brainwave patterns during stimulation which could be pictures, odour, sound and taste. The aim of this study is to review the principles and application of EEG in food research and identify future research areas to optimize food marketing strategies. © 2023 IEEE.en_US
dc.language.isoenen_US
dc.publisherInstitute of Electrical and Electronics Engineers Inc.en_US
dc.relation.ispartofTIPTEKNO 2023 - Medical Technologies Congress, Proceedingsen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfood marketingen_US
dc.subjectneuro imagingen_US
dc.subjectsensory marketingen_US
dc.subjectCommerceen_US
dc.subjectConsumer behavioren_US
dc.subjectEye trackingen_US
dc.subjectFood productsen_US
dc.subjectPhysiological modelsen_US
dc.subjectProduct designen_US
dc.subjectApplication fieldsen_US
dc.subjectEmotional responseen_US
dc.subjectEye-trackingen_US
dc.subjectFood marketingen_US
dc.subjectMarketing ISen_US
dc.subjectNeuro-imagingen_US
dc.subjectNeuromarketingen_US
dc.subjectPhysiological responseen_US
dc.subjectSensory marketingen_US
dc.subjectSub fieldsen_US
dc.subjectBrainen_US
dc.titleNeuromarketing Concepts in Food Studiesen_US
dc.typeConference Objecten_US
dc.identifier.doi10.1109/TIPTEKNO59875.2023.10359186-
dc.identifier.scopus2-s2.0-85182738762en_US
dc.departmentİzmir Ekonomi Üniversitesien_US
dc.authorscopusid6507796965-
dc.authorscopusid58808754900-
dc.authorscopusid58821594100-
dc.institutionauthor…-
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.identifier.scopusqualityN/A-
dc.identifier.wosqualityN/A-
item.grantfulltextreserved-
item.openairetypeConference Object-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.cerifentitytypePublications-
crisitem.author.dept05.07. Food Engineering-
crisitem.author.dept03.02. Business Administration-
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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