Unavailable
Unavailable
Unavailable
Ebook631 pages15 hours
Consumer-Led Food Product Development
By Hal MacFie
Rating: 5 out of 5 stars
5/5
()
Currently unavailable
Currently unavailable
About this ebook
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.
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 choice
- Explores issues such as sensory perception, culture and ethics
- Analyses methods to understand food related attitudes
Unavailable
Related to Consumer-Led Food Product Development
Titles in the series (27)
Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 6: Biscuit Packaging and Storage Rating: 5 out of 5 stars5/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 3: Biscuit Dough Piece Forming Rating: 2 out of 5 stars2/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 2: Biscuit Doughs Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 1: Ingredients Rating: 1 out of 5 stars1/5Physical Properties of Foods and Food Processing Systems Rating: 2 out of 5 stars2/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 5: Secondary Processing in Biscuit Manufacturing Rating: 0 out of 5 stars0 ratingsSwainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector Rating: 0 out of 5 stars0 ratingsFood Product Development: Maximising Success Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsBenders’ Dictionary of Nutrition and Food Technology Rating: 5 out of 5 stars5/5Sausage Manufacture: Principles and Practice Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 3 out of 5 stars3/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits Rating: 0 out of 5 stars0 ratingsDiscrimination Testing in Sensory Science: A Practical Handbook Rating: 3 out of 5 stars3/5Food Protection and Security: Preventing and Mitigating Contamination during Food Processing and Production Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsIntegrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction Rating: 0 out of 5 stars0 ratingsLawrie’s Meat Science Rating: 0 out of 5 stars0 ratingsAdvances in Cattle Welfare Rating: 0 out of 5 stars0 ratingsSensory Panel Management: A Practical Handbook for Recruitment, Training and Performance Rating: 4 out of 5 stars4/5Agricultural Nanobiotechnology: Biogenic Nanoparticles, Nanofertilizers and Nanoscale Biocontrol Agents Rating: 0 out of 5 stars0 ratingsSteamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Advances in Poultry Welfare Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsFunctional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health Rating: 0 out of 5 stars0 ratings
Related ebooks
Breakthrough Food Product Innovation Through Emotions Research Rating: 5 out of 5 stars5/5Nutrition-Sensitive Agriculture and Food Systems in Practice: Options for Intervention Rating: 0 out of 5 stars0 ratingsCase Studies in the Traditional Food Sector: A volume in the Consumer Science and Strategic Marketing series Rating: 4 out of 5 stars4/5Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing Rating: 0 out of 5 stars0 ratingsResearch and Technological Advances in Food Science Rating: 0 out of 5 stars0 ratingsFuture Foods: Global Trends, Opportunities, and Sustainability Challenges Rating: 0 out of 5 stars0 ratingsFood Processing for Increased Quality and Consumption Rating: 0 out of 5 stars0 ratingsInnovation Strategies in the Food Industry: Tools for Implementation Rating: 2 out of 5 stars2/5Chemistry of Foods and Beverages: Recent Developments Rating: 0 out of 5 stars0 ratingsFood Product Development: Maximising Success Rating: 0 out of 5 stars0 ratingsBusiness Consumer Behavior Third Edition Rating: 0 out of 5 stars0 ratingsGenetically Modified Foods vs. Sustainability Rating: 3 out of 5 stars3/5Developing New Functional Food and Nutraceutical Products Rating: 4 out of 5 stars4/5Diet Fads, Careers & Controversies in Nutrition Journalism: How to Organize Term Papers, News, or Debates Rating: 0 out of 5 stars0 ratingsThe 10 Principles of Food Industry Sustainability Rating: 0 out of 5 stars0 ratingsMenu engineering A Clear and Concise Reference Rating: 0 out of 5 stars0 ratingsMulti Channel Marketing The Ultimate Step-By-Step Guide Rating: 0 out of 5 stars0 ratingsGlobal Issues in Food Science and Technology Rating: 3 out of 5 stars3/5Food Industry R&D: A New Approach Rating: 0 out of 5 stars0 ratingsVegan Marketing Success Stories Rating: 0 out of 5 stars0 ratingsEmerging Technologies in Agriculture and Food Science Rating: 0 out of 5 stars0 ratingsSensory Panel Management: A Practical Handbook for Recruitment, Training and Performance Rating: 4 out of 5 stars4/5Gastronomy and Food Science Rating: 0 out of 5 stars0 ratingsAccelerating New Food Product Design and Development Rating: 0 out of 5 stars0 ratingsHuman Foods and Their Nutritive Value Rating: 0 out of 5 stars0 ratingsFrom Kitchen to Consumer: The Entrepreneur's Guide to Commercial Food Preparation Rating: 3 out of 5 stars3/5Strategy Process A Complete Guide - 2019 Edition Rating: 0 out of 5 stars0 ratingsFood for Thought Rating: 0 out of 5 stars0 ratingsFood and Beverage Packaging Technology Rating: 0 out of 5 stars0 ratings
Food Science For You
Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Kitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Yogic Diet: All You Need To Know About Food Rating: 4 out of 5 stars4/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsThiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsTasty: The Art and Science of What We Eat Rating: 4 out of 5 stars4/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Ketogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health Rating: 5 out of 5 stars5/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsThe Craft and Science of Coffee Rating: 5 out of 5 stars5/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Food Selection and Preparation: A Laboratory Manual Rating: 3 out of 5 stars3/5Introduction to Food Science: An Overview: A Kitchen-Based Workbook Rating: 0 out of 5 stars0 ratingsSwindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Bakery Products Science and Technology Rating: 5 out of 5 stars5/5An Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsThe Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsEat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5Summary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability Rating: 0 out of 5 stars0 ratings
Reviews for Consumer-Led Food Product Development
Rating: 5 out of 5 stars
5/5
1 rating0 reviews