The analysis of new trends in Beauty and Wellness market suggests the possibility to spread culture and emotions through a new approach in the cosmetic market. The new customer in the purchase time looks for a sensorial involvement and needs strong emotions more than useful products. So the cosmetics of the future must be able to transmit new sensations, and this requires a multisensorial approach. The true challenge of modern cosmetologist consists in the creation of products not only active, but also able to act on the affective sphere of experience, involving in the same time the cutaneous and emotional level. The Sensory Islands, proposed by this study, become the new promotional tools of products and services. The goal of this innovative integrated sensory approach is to conduct the customer through more concrete experiences and to create a virtual bridge between present and past time.

History And Science, new trends in Cosmetic marketing.

CARACCIOLO, Stefano;
2008

Abstract

The analysis of new trends in Beauty and Wellness market suggests the possibility to spread culture and emotions through a new approach in the cosmetic market. The new customer in the purchase time looks for a sensorial involvement and needs strong emotions more than useful products. So the cosmetics of the future must be able to transmit new sensations, and this requires a multisensorial approach. The true challenge of modern cosmetologist consists in the creation of products not only active, but also able to act on the affective sphere of experience, involving in the same time the cutaneous and emotional level. The Sensory Islands, proposed by this study, become the new promotional tools of products and services. The goal of this innovative integrated sensory approach is to conduct the customer through more concrete experiences and to create a virtual bridge between present and past time.
2008
Bovero, A.; Bozzini, R.; Magistro, M.; Caracciolo, Stefano; Di Cesare, A.; Di Cesare, L.; Ascioti, M. T.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11392/534139
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