Carlos Velasco
BI Norwegian Business School
Nonparametric statisticsStatisticsAdvertisingSeries (mathematics)EconometricsPsychologyTaste (sociology)GaussianCognitive psychologyMonte Carlo methodPerceptionContext (language use)Applied mathematicsMathematicsComputer scienceAutocorrelationCrossmodalAsymptotic distributionSocial psychologyStatistical hypothesis testing
Publications 228
#1Kosuke Motoki (Tohoku University)H-Index: 8
#2Nozomi Takahashi (Miyagi University)
Last. Charles Spence (University of Oxford)H-Index: 129
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Abstract null null Store atmospheres are inherently multisensory and constitute an important driver of consumer behaviour. The research suggests that background music (as but one element of the multisensory atmosphere) can influence consumer preference and choice. However, the findings have been inconsistent as far as how background music influences people’s preferences for healthy vs. indulgent foods. By considering different music genres, food types, and tastes/flavours, we aimed to disentangl...
#1M Pombo (NYU: New York University)
#2Carlos Velasco (BI Norwegian Business School)H-Index: 39
3 CitationsSource
#1Carlos VelascoH-Index: 39
#2Tsutomu SunagaH-Index: 2
Last. Olivia PetitH-Index: 11
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#1Kosuke Motoki (Tohoku University)H-Index: 8
#2Jaewoo Park (Musashi University)H-Index: 5
Last. Carlos Velasco (BI Norwegian Business School)H-Index: 39
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Abstract null null Engineering healthy diets from sustainable food resources undoubtedly constitutes a major global challenge. One solution to the problem of developing healthy and sustainable diets involves the incorporation of various novel/unfamiliar foods into our diets (e.g., insect-based foods, cultured meats, plant-based meat alternatives, and 3D printed foods). However, the consumer acceptance of novel/unfamiliar foods still poses something of a challenge. Although a growing body of rese...
#1Alejandro Plata (Stockholm University)
#2Kosuke Motoki (Miyagi University)H-Index: 8
Last. Carlos Velasco (BI Norwegian Business School)H-Index: 39
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Abstract null null During the first sequence of lockdowns implemented in many countries around the world in early 2020 as a result of the emerging COVID-19 pandemic, there was widespread concern amongst many health professionals regarding a predicted rise in alcohol consumption. However, studies have reported diverse findings, with some consumer groups exhibiting an increase and others a decrease in their alcohol purchase and consumption patterns. Although the long-lasting changes in alcohol con...
#2Carlos VelascoH-Index: 39
Last. Qian Janice Wang (AU: Aarhus University)H-Index: 16
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Emotions and temperature are closely related through embodied processes, and people seem to associate temperature concepts with emotions. While this relationship is often evidenced by everyday language (e.g., cold and warm feelings), what remains missing to date is a systematic study that holistically analyzes how and why people associate specific temperatures with emotions. The present research aimed to investigate the associations between temperature concepts and emotion adjectives on both exp...
1 CitationsSource
#1Qian Janice Wang (AU: Aarhus University)H-Index: 16
#2Francisco Barbosa Escobar (AU: Aarhus University)H-Index: 1
Last. Carlos Velasco (BI Norwegian Business School)H-Index: 39
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Abstract While virtual reality (VR) has become increasingly popular in food-related research, there has been a lack of clarity, precision, and guidelines regarding what exactly constitutes a virtual reality study, and the options available to the researcher for designing and implementing it. This review provides a practical guide for sensory and consumer scientists interested in exploring the emerging opportunities offered by VR. We take a deep dive into the components that make up a VR study, i...
2 CitationsSource
May 8, 2021 in CHI (Human Factors in Computing Systems)
#1Jialin Deng (Monash University)H-Index: 1
#2Yan Wang (Monash University)H-Index: 8
Last. Florian 'Floyd' Mueller (Monash University)H-Index: 31
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There is an increasing interest in food within the HCI discipline, with many interactive prototypes emerging that augment, extend and challenge the various ways people engage with food, ranging from growing plants, cooking ingredients, serving dishes and eating together. Grounding theory is also emerging that in particular draws from embodied interactions, highlighting the need to consider not only instrumental, but also experiential factors specific to human-food interactions. Considering this,...
#1Olivia Petit (KEDGE Business School)H-Index: 11
#2Ana Javornik (UoB: University of Bristol)H-Index: 7
Last. Carlos Velasco (BI Norwegian Business School)H-Index: 39
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Abstract This research examines how consumers’ intentions to purchase food change depending on the visualisation mode (3D vs. AR) and product format (served vs. packaged). In three studies, we demonstrate that mental simulation of eating experiences (process and outcome) mediate these effects. Study 1 shows that AR visualisation of a served food improves simulation of the eating process over 3D visualisation, with a positive effect on purchase intention. Study 2 reveals that 3D visualisation imp...
6 CitationsSource