Delicious or Disgusting? The Effects of Priming on a Taster's Reaction and Perception of Food

Overview

Objectives/Goals Our project tested the effect of using audible and visual priming on a person's perception of food. Methods/Materials We used two visually different types of cookies, a positive script, a negative script, and a survey. Various participants ate their respective cookies and then filled out the survey in separate rooms. Results All of the groups receiving positive visual priming gave higher average ratings of cookies than those receiving negative visual priming. Groups receiving positive audible priming also gave higher ratings than other groups receiving negative or no audible priming. However, all groups receiving negative audible priming gave higher cookie ratings than groups with no audible priming. Conclusions/Discussion Since positive visual and audible priming resulted in the highest rating, we discovered that visual and audible priming do play a major role in a taster's perception of food. As expected, each group responded more positively whenever positive priming was received. Surprisingly, since groups receiving negative priming gave higher ratings than groups receiving no priming, we realized there were other factors involved: the environment and modeling behavior.

Competition history

• CSEF 2016 Behavioral & Social Sciences · Entry J0416

Resources

• CSEF project summary ↗

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