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Consumer-led food product development / edited by Hal MacFie.

Contributor(s): MacFie, H. J. H [ed.].
Material type: TextTextSeries: Woodhead Publishing series in food science, technology and nutrition. Publisher: Cambridge, England ; Boca Raton, FL : Woodhead ; CRC Press, 2007Edition: 1st ed.Description: xviii, 613 : ill., charts ; 25 cm.ISBN: 9781845690724 (Woodhead pub., book); 9781845693381 (Woodhead pub., e-book); 9781420043990 (CRC Press).Subject(s): Food industry and trade | Consumer behavior | New products -- Marketing | Food -- Testing | Perrotis College -- Master of science degreeDDC classification: 664.07
Partial contents:
Part I. Understanding Consumer Food Choice and Acceptance : 1. Integrating consumer responses to food products. - - 2. Sensory perception as a basis of food acceptance and consumption. - - 3. How does culture affect choice of foods? - - 4. Psychobiological mechanisms in food choice. - - 5. How do risk beliefs and ethics affect food choice? - - 6. Consumer attitudes to food innovation and technology.
Part II. Determining Consumers' Food-related Attitudes for Food Product Development : 7. Methods to understand consumer attitudes and motivations in food product development. - - 8. Using means-end chains to understand food consumers' knowledge structures. - - 9. Consumer attitude measures and food product development. - - 10. Measuring consumer expectations to improve food product development. - - 11. Boredom and the reasons why some new food products fail. - - 12. SensoEmotional optimisation of food products and brands.
Part III. Methods for Consumer-led Food Product Development : 13. Sensory research and consumer-led food product development. - - 14. Opportunity identification in new product development and innovation in food product development. - - 15. Consumer-driven concept development and innovation in food product development. - - 16. Consumer testing of food products using children. - - 17. The use of just-about-right (JAR) scales in food product development and formulation. - - 18. Conducting difference testing and preferences trials properly for food product development. - - 19. Thurstonian probabilistic approaches to new food product development. - - 20. Using auctions to estimate prices and value for food products. - - 21. The use of partial least squares methods in new food product development. - - 22. Case study of consumer-oriented food product development: reduced-calorie foods. - - 23. Preference mapping and food product development.
Summary: 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.
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Book Non Fiction Book Non Fiction "George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

"George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

Perrotis College - Master degree 664.00685 Con (Browse shelf) Available Graduate (Food Risk Analysis & Crisis Management - level 7) -- Recommended | Graduate (Advanced Topics in New Product Development in Animal or Plant Origin Products - level 8) -- Recommended 13020885

Hard cover.

Includes bibliographic references and index.

Part I. Understanding Consumer Food Choice and Acceptance : 1. Integrating consumer responses to food products. - - 2. Sensory perception as a basis of food acceptance and consumption. - - 3. How does culture affect choice of foods? - - 4. Psychobiological mechanisms in food choice. - - 5. How do risk beliefs and ethics affect food choice? - - 6. Consumer attitudes to food innovation and technology.

Part II. Determining Consumers' Food-related Attitudes for Food Product Development : 7. Methods to understand consumer attitudes and motivations in food product development. - - 8. Using means-end chains to understand food consumers' knowledge structures. - - 9. Consumer attitude measures and food product development. - - 10. Measuring consumer expectations to improve food product development. - - 11. Boredom and the reasons why some new food products fail. - - 12. SensoEmotional optimisation of food products and brands.

Part III. Methods for Consumer-led Food Product Development : 13. Sensory research and consumer-led food product development. - - 14. Opportunity identification in new product development and innovation in food product development. - - 15. Consumer-driven concept development and innovation in food product development. - - 16. Consumer testing of food products using children. - - 17. The use of just-about-right (JAR) scales in food product development and formulation. - - 18. Conducting difference testing and preferences trials properly for food product development. - - 19. Thurstonian probabilistic approaches to new food product development. - - 20. Using auctions to estimate prices and value for food products. - - 21. The use of partial least squares methods in new food product development. - - 22. Case study of consumer-oriented food product development: reduced-calorie foods. - - 23. Preference mapping and food product development.

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.

For product developers in the food industry.

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