UID:
edocfu_9960072709602883
Format:
1 online resource (xviii, 613 pages) :
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illustrations
ISBN:
1845693388
,
9781845693381
Series Statement:
Woodhead Publishing in food science, technology and nutrition
Note:
Description based upon print version of record.
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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
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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
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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
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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
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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
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7.2 Qualitative methods
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English
Additional Edition:
ISBN 1845690729
Language:
English
