Emotion Measurement

Part I: Basic studies of emotion 1. Traditional theories of emotion 2. Contemporary theories of emotion 3. Physiology of emotion 4. Facial anatomy and physiology 5. The role of the senses in emotions 6. The psychology of emotions 7. Lists of emotions Part II. Methods for studying emotions 8. Physiological measures of emotion 9. Behavioral measures of emotion 10. Facial scaling of emotions 11. Self reports of emotions/ classical emotion questionnaires 12. Self reports of emotions/newer questionnaires 13. Sentiment analysis 14. Body movement and emotion expression 15. Emotions and wellness/well-being 16. Emotions and conceptualizations 17. The short term time structure of emotions - Measuring dynamics of responses Part III. Studying emotions in practice 18. Emotions in clinical practice 19. Emotions of odors/personal and homecare products 20. Emotions in foods 21. Emotions in beverages 22. Emotions studied in context: The role of environment 23. Emotions and consumer goods 24. The emotion of happiness 25. The emotion of disgust 26. Positive and Negative emotions 27. Measurement issues in studying emotions 28. Studying emotions in the elderly Part IV: Cross cultural studies of emotions 29. The problems of translation 30. Emotions in The West 31. Emotions in The East - Asia 32. Different methods cross culturally 33. Does everyone feel the same? 34. Does everyone express feelings the same way? Part V. Summary 35. Integrative Summary

Meiselman, Herbert L.
Dr. Herbert L. Meiselman is an internationally known expert in the fields of sensory and consumer research, product development, and food service system design and evaluation. He is an Associate Editor of the journal Food Quality and Preference published by Elsevier after serving as an Editor for 22 years. He was a founding Editor of the Journal of Foodservice published by Blackwell, and is an Advisory Editor for the journal Appetite, also published by Elsevier.

He has held Visiting Professorships at both Reading University and Bournemouth University, UK, and Orebro University, Sweden. He is currently President of the Research Committee of the Institut Paul Bocuse, Lyon, France, and is on the Research Committee for the Culinary Institute of America, Hyde Park, NY, USA.

He retired as Senior Research Scientist at Natick Laboratories where he was the highest ranking Research Psychologist in the U.S. government. His accomplishments were recognized with a 2005 Presidential Award.

In 2003, Dr. Meiselman was Co-Chairman of the 5th Pangborn Sensory Science Symposium in Boston, the largest international sensory and consumer research meeting. He was one of the founders and lecturers of the Targeting the Consumer short course series in Europe and in the USA. He also lectures on Emotions and on Psychographics, and has just introduced a new course on Wellness.

Dr. Meiselman is the author of over 180 research papers and 4 edited books, and has lectured extensively in the United States, Canada and Mexico, South America, Europe, New Zealand, Australia, the Middle East, China, Korea, and Japan. His main topics include context and environment, and feelings about food and other consumer products.