Kooperativer Bibliotheksverbund

UID:

Umfang: 1 online resource (xviii, 613 pages) : , illustrations

ISBN: 1845693388 , 9781845693381

Serie: Woodhead Publishing in food science, technology and nutrition

Anmerkung: Description based upon print version of record. , Cover; Consumer-led foodproduct development; Copyright; Contents; Contributor contact details; Preface; Part I Understanding consumer food choice and acceptance; 1 Integrating consumer responses to food products; 1.1 Introduction; 1.2 Focus on the product; 1.3 Focus on the person; 1.4 Focus on social, economic and physical context; 1.5 Conclusions and future trends; 1.6 References; 2 Sensory perception as a basis of food acceptance and consumption; 2.1 Introduction; 2.2 The sensory system; 2.3 Prediction of consumption from sensory-affective responses , 2.4 Individual factors modulating affective responses and consumption2.5 When sensory perceptions are ignored; 2.6 Future trends; 2.7 Sources of further information and advice; 2.8 References and further reading; 3 How does culture affect choice of foods?; 3.1 Food and culture in historical perspective; 3.2 The ways culture affects food and food in life; 3.3 The big sense of culture and its relation to food and eating; 3.4 Culture and acquisition of food preferences; 3.5 Some examples of specific issues in product marketing and development in a cultural context , 3.6 Looking directly at a cultural comparison: the food world of French and Americans3.7 Understanding cultural dimensions in food choice for food product development; 3.8 Future trends; 3.9 Sources of further information and advice; 3.10 References; 4 Psychobiological mechanisms in food choice; 4.1 The importance of understanding psychobiological mechanisms in food choice; 4.2 Need-states and hedonic rewards in eating; 4.3 Psychobiological influences on acquisition and expression of food preferences; 4.4 Motivational influences on food preferences; 4.5 Motivational influences on food choice , 4.6 Motivational influences on food intake4.7 Understanding psychobiological mechanisms in food choice for food product development; 4.8 Future trends; 4.9 Sources of further information and advice; 4.10 References; 5 How do risk beliefs and ethics affect food choice?; 5.1 Introduction; 5.2 Consumer risk perception and food choice; 5.3 Ethical concerns associated with foods and agricultural technologies; 5.4 Future trends; 5.5 Implications for new product development; 5.6 Sources of further information and advice; 5.7 References; 6 Consumer attitudes to food innovation and technology , 6.1 Introduction6.2 Methods and models for analysing consumer attitudes to food innovation and technology; 6.3 Outline of consumer attitudes to food innovation and technology; 6.4 Understanding consumer choice; 6.5 Understanding consumer attitudes to innovation and technology for food product development; 6.6 Future trends; 6.7 Sources of further information and advice; 6.8 References; Part II Determining consumers' food-related attitudes for food product development; 7 Methods to understand consumer attitudes and motivations in food product development; 7.1 Introduction , 7.2 Qualitative methods , English

Weitere Ausg.: ISBN 1845690729

Sprache: Englisch

UID:

Umfang: 1 online resource (xviii, 613 pages) : , illustrations

ISBN: 1845693388 , 9781845693381

Serie: Woodhead Publishing in food science, technology and nutrition

Anmerkung: Description based upon print version of record. , Cover; Consumer-led foodproduct development; Copyright; Contents; Contributor contact details; Preface; Part I Understanding consumer food choice and acceptance; 1 Integrating consumer responses to food products; 1.1 Introduction; 1.2 Focus on the product; 1.3 Focus on the person; 1.4 Focus on social, economic and physical context; 1.5 Conclusions and future trends; 1.6 References; 2 Sensory perception as a basis of food acceptance and consumption; 2.1 Introduction; 2.2 The sensory system; 2.3 Prediction of consumption from sensory-affective responses , 2.4 Individual factors modulating affective responses and consumption2.5 When sensory perceptions are ignored; 2.6 Future trends; 2.7 Sources of further information and advice; 2.8 References and further reading; 3 How does culture affect choice of foods?; 3.1 Food and culture in historical perspective; 3.2 The ways culture affects food and food in life; 3.3 The big sense of culture and its relation to food and eating; 3.4 Culture and acquisition of food preferences; 3.5 Some examples of specific issues in product marketing and development in a cultural context , 3.6 Looking directly at a cultural comparison: the food world of French and Americans3.7 Understanding cultural dimensions in food choice for food product development; 3.8 Future trends; 3.9 Sources of further information and advice; 3.10 References; 4 Psychobiological mechanisms in food choice; 4.1 The importance of understanding psychobiological mechanisms in food choice; 4.2 Need-states and hedonic rewards in eating; 4.3 Psychobiological influences on acquisition and expression of food preferences; 4.4 Motivational influences on food preferences; 4.5 Motivational influences on food choice , 4.6 Motivational influences on food intake4.7 Understanding psychobiological mechanisms in food choice for food product development; 4.8 Future trends; 4.9 Sources of further information and advice; 4.10 References; 5 How do risk beliefs and ethics affect food choice?; 5.1 Introduction; 5.2 Consumer risk perception and food choice; 5.3 Ethical concerns associated with foods and agricultural technologies; 5.4 Future trends; 5.5 Implications for new product development; 5.6 Sources of further information and advice; 5.7 References; 6 Consumer attitudes to food innovation and technology , 6.1 Introduction6.2 Methods and models for analysing consumer attitudes to food innovation and technology; 6.3 Outline of consumer attitudes to food innovation and technology; 6.4 Understanding consumer choice; 6.5 Understanding consumer attitudes to innovation and technology for food product development; 6.6 Future trends; 6.7 Sources of further information and advice; 6.8 References; Part II Determining consumers' food-related attitudes for food product development; 7 Methods to understand consumer attitudes and motivations in food product development; 7.1 Introduction , 7.2 Qualitative methods , English

Weitere Ausg.: ISBN 1845690729

Sprache: Englisch

UID:

Umfang: 1 online resource (xviii, 613 pages) : , illustrations

ISBN: 1845693388 , 9781845693381

Serie: Woodhead Publishing in food science, technology and nutrition

Anmerkung: Description based upon print version of record. , Cover; Consumer-led foodproduct development; Copyright; Contents; Contributor contact details; Preface; Part I Understanding consumer food choice and acceptance; 1 Integrating consumer responses to food products; 1.1 Introduction; 1.2 Focus on the product; 1.3 Focus on the person; 1.4 Focus on social, economic and physical context; 1.5 Conclusions and future trends; 1.6 References; 2 Sensory perception as a basis of food acceptance and consumption; 2.1 Introduction; 2.2 The sensory system; 2.3 Prediction of consumption from sensory-affective responses , 2.4 Individual factors modulating affective responses and consumption2.5 When sensory perceptions are ignored; 2.6 Future trends; 2.7 Sources of further information and advice; 2.8 References and further reading; 3 How does culture affect choice of foods?; 3.1 Food and culture in historical perspective; 3.2 The ways culture affects food and food in life; 3.3 The big sense of culture and its relation to food and eating; 3.4 Culture and acquisition of food preferences; 3.5 Some examples of specific issues in product marketing and development in a cultural context , 3.6 Looking directly at a cultural comparison: the food world of French and Americans3.7 Understanding cultural dimensions in food choice for food product development; 3.8 Future trends; 3.9 Sources of further information and advice; 3.10 References; 4 Psychobiological mechanisms in food choice; 4.1 The importance of understanding psychobiological mechanisms in food choice; 4.2 Need-states and hedonic rewards in eating; 4.3 Psychobiological influences on acquisition and expression of food preferences; 4.4 Motivational influences on food preferences; 4.5 Motivational influences on food choice , 4.6 Motivational influences on food intake4.7 Understanding psychobiological mechanisms in food choice for food product development; 4.8 Future trends; 4.9 Sources of further information and advice; 4.10 References; 5 How do risk beliefs and ethics affect food choice?; 5.1 Introduction; 5.2 Consumer risk perception and food choice; 5.3 Ethical concerns associated with foods and agricultural technologies; 5.4 Future trends; 5.5 Implications for new product development; 5.6 Sources of further information and advice; 5.7 References; 6 Consumer attitudes to food innovation and technology , 6.1 Introduction6.2 Methods and models for analysing consumer attitudes to food innovation and technology; 6.3 Outline of consumer attitudes to food innovation and technology; 6.4 Understanding consumer choice; 6.5 Understanding consumer attitudes to innovation and technology for food product development; 6.6 Future trends; 6.7 Sources of further information and advice; 6.8 References; Part II Determining consumers' food-related attitudes for food product development; 7 Methods to understand consumer attitudes and motivations in food product development; 7.1 Introduction , 7.2 Qualitative methods , English

Weitere Ausg.: ISBN 1845690729

Sprache: Englisch

UID:

Umfang: 1 Online-Ressource (XVIII, 613 S.) : , Ill., graph. Darst.

ISBN: 978-1-84569-338-1 , 1-84569-338-8 , 978-1-84569-072-4

Serie: Woodhead Publishing in food science, technology, and nutrition

Anmerkung: Includes bibliographical references at the end of each chapters and index. - Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area. Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers' food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods. Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. Introduces the factors affecting consumer food choiceExplores issues such as sensory perception, culture and ethicsAnalyses methods to understand food related attitudes

Sprache: Englisch

Schlagwort(e): Lebensmittel ; Produktentwicklung ; Verbraucherverhalten ; Aufsatzsammlung

URL: Volltext  (URL des Erstveröffentlichers)

UID:

Umfang: 1 Online-Ressource (XVIII, 613 S.) : , Ill., graph. Darst.

ISBN: 978-1-84569-338-1 , 1-84569-338-8 , 978-1-84569-072-4

Serie: Woodhead Publishing in food science, technology, and nutrition

Anmerkung: Includes bibliographical references at the end of each chapters and index. - Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area. Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers' food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods. Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. Introduces the factors affecting consumer food choiceExplores issues such as sensory perception, culture and ethicsAnalyses methods to understand food related attitudes

Sprache: Englisch

Schlagwort(e): Lebensmittel ; Produktentwicklung ; Verbraucherverhalten ; Aufsatzsammlung

URL: Volltext  (URL des Erstveröffentlichers)