10th International MAPP Workshop on Consumer Behaviour and Food Marketing  will focus on how experience- and information-based characteristics can be combined to promote the future success of new food products.

Consumers’ perceptions of food products are based on a combination of experienced qualities and informed qualities. Expectations about products can be created by attaching extrinsic information, but how much do we know about the need for congruency between these external descriptors and intrinsic product characteristics? We would like to invite presentations on how sensory and other experienced product characteristics interact with externally created expectations and whether this has an impact on the product acceptability?

Suggested topics include – but are not limited to - the following:

• The role of taste in food choice: can taste be overridden by other product characteristics?
• Can perceived pleasantness be raised by creating expectations about the hedonic quality?
• Can sensory experiences be used to create emotional bonds with products?
• How can we tailor congruency between experience-based (including sensory) and information-based characteristics?
• What is the role of sensory and informational product characteristics in triggering trial and repeat purchases?

The MAPP workshop is an intimate forum, limited to 30 participants. Researchers from academia and industry present innovative research, meet future collaborators and discuss the latest ideas.

The deadline for submission of abstracts is 29 February 2012.

For further information, view the conference poster here.