Data Analysis study based on Consumer Behavior on Soft Drinks Produced by Coca-Cola India in North Region

The Coca-Cola Plant is one of the biggest names in FMCG market in India. It covers 60 percent of soft drink market and also covers drinking water market of India. The Coca-Cola is itself a popular brand with soft drink products among every person from child to old age people. This work mainly presents an analytical study on consumer behavior on soft drinks related to coca-cola India plant. The study was held in the 4 region of India which are Chandigarh, Ambala, Rohtak and Nabipur. Data was collected by the survey and some important observations are concluded. Out of 310 respondents 59.67% respondents are male and 40.32% are female respondents were participated in this survey. The survey is based on age, qualification and area of residence. Maximum male in this region are in favor for stop unhealthy practice in soft drink companies by government. It covers mainly four areas in North region and analysis is done on basis of respondents score

Towards a wearable interface for food quality grading through ERP analysis

Sensory evaluation is used to assess the consumer acceptance of foods or other consumer products, so as to improve industrial processes and marketing strategies. The procedures currently involved are time-consuming because they require a statistical approach from measurements and feedback reports from a wide set of evaluators under a well-established measurement setup. In this paper, we propose to collect directly the signal of the perceived quality of the food from Event-related potentials (ERPs) that are the outcome of the processing of visual stimuli. This permits to narrow the number of evaluators since errors related to psychological factors are by-passed. We present the design of a wearable system for ERP measurement and we present preliminary results on the use of ERP to give a quantitative measure to the appearance of a food product. The system is developed to be wearable and our experiments demonstrate that is possible to use it to identify and classify the grade of acceptance of the food