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Consumer led food product development

Author: H J H MacFie
Publisher: Boca Raton, Fla. : CRC/Woodhead, 2007.
Series: Woodhead Publishing in food science, technology, and nutrition.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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. Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Consumer led food product development.
Boca Raton, Fla. : CRC/Woodhead, 2007
(OCoLC)122284291
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: H J H MacFie
ISBN: 9781845693381 1845693388
OCLC Number: 173608980
Description: 1 online resource (xviii, 613 pages) : illustrations.
Contents: pt. 1. Understanding consumer food choice and acceptance: 1. Integrating consumer responses to food products / H.L. Meiselman ; 2. Sensory perception as a basis of food acceptance and consumption / H. Tuorila ; 3. How does culture affect choice of foods? / P. Rozin ; 4. Psychobiological mechanisms in food choice / M.R. Yeomans ; 5. How do risk beliefs and ethics affect food choice? / A. Saba ; 6. Consumer attitudes to food innovation and technology / M. Siegris. pt. 2. Determining consumers' food-related attitudes for food product development: 7. Methods to understand consumer attitudes and motivations in food product development / D. Buck ; 8. Using means-end chains to understand food consumers' knowledge structures / A. Krystallis ; 9. Consumer attitude measures and food product development / K. Bruns and K.G. Grunert ; 10. Measuring consumer expectations to improve food product development / A.V. Cardello ; 11. Boredom and the reasons why some new food products fail / E.P. Koster and J. Mojet ; 12. SensoEmotional optimisation of food products and brands / D. Thomson. pt. 3. Methods for consumer-led food product development: 13. Sensory research and consumer-led food product development / H. Stone and J.L. Sidel ; 14. Opportunity identification in new product development and innovation in food product development / E. van Kleef and H.C.M. van Trijp ; 15. Consumer-driven concept development and innovation in food product development / H. Moskowitz ; 16. Consumer testing of food products using children / R. Popper and J.J. Kroll ; 17. The use of just-about-right (JAR) scales in food product development and reformulation / L. Rothman ; 18. Conducting difference testing and preference trials properly for food product development / M. O'Mahony ; 19. Thurstonian probabilistic approaches to new food product development / J.F. Delwiche ; 20. Using auctions to estimate prices and value of food products / Y. Loheac and S. Issanchou ; 21. The use of partial least squares methods in new food product development / M. Martens [and others] ; 22. Case study of consumer-oriented food product development: reduced-calorie foods / J. Bogue and D. Sorenson ; 23. Preference mapping and food product development / H. MacFie.
Series Title: Woodhead Publishing in food science, technology, and nutrition.
Responsibility: edited by Hal MacFie.

Abstract:

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-

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