‘Augmented reality for food marketers and consumers’ starts with an explanation of what augmented reality is and how it works.‘

‘Augmented reality for food marketers and consumers’ starts with an explanation of what augmented reality is and how it works. It lists the technical requirements and gives an overview of popular applications. One of the chapters focusses on augmented reality in retailing and its use in restaurants, and gives examples. Another chapter addresses methods for assessing AR tech in organizations. The book also explains what challenges augmented reality still faces, technical challenges and also ethical and financial challenges. The final chapter looks into the future of augmented reality.‘

‘Neuromarketing in food retailing’ provides the reader with fundamental theoretical and practical neuromarketing issues applied in food retailing.‘

‘Neuromarketing in food retailing’ provides the reader with fundamental theoretical and practical neuromarketing issues applied in food retailing. It covers essential terminology, interdisciplinary relations of neuromarketing and neuropsychology, ethical issues, neuromarketing research methods and applications from the sphere of consumer behaviour, visual merchandising in retailing and services. A final chapter is devoted to the future of neuromarketing including new trends in marketing and technologies as well as augmented reality and virtual reality. The book provides the readers (university students, scholars, retailers and other professionals) with tips on how to use neuromarketing techniques to reveal and understand hidden consumer reactions and make conditions for shopping more convenient and effective.‘

‘This book explains how sensory and aroma marketing is used by food companies to improve the sales of their products at different locations.‘

‘This book explains how sensory and aroma marketing is used by food companies to improve the sales of their products at different locations. It starts with an introductory section about the current relevance of this field, and the foundation of how senses can affect consumers’ behaviours. Then, it moves into different chapters highlighting the importance of each one of the senses in marketing strategies (smell, sight, sound, taste, and touch). Perhaps for readers the role of smell, sight, smell, and taste are obvious in selling strategies and in bringing positive experiences, memories, and feelings, but the book also provides examples of how touch and sound guide consumer decisions. The final chapter looks into the future. ‘Sensory and aroma marketing’ should be easily understood by university students interested in Food Science and Technology, make sensory marketing reachable and useful at the industry as well as at the academic and research levels. Readers will be able to answer questions which all consumers bear in mind. For example: is it possible to ‘manipulate’ consumers in choosing a specific food by using a specific aroma or locating the product at a proper height in a supermarket; and is it possible to control how much time a consumer spends in a hypermarket by using a specific music rhythm?‘