عنوان

Consumer-led food product development

1971-73

Consumer-led food product development

Boca Raton

CRC ; Cambridge : Woodhead

2007

xviii, 613 p. , ill. , 24 cm.

Integrating consumer responses to food products -- Sensory perception as a basis of food acceptance and consumption -- How does culture affect the choice of foods? -- Psychobiological mechanisms in food choice -- How do risk beliefs and ethics affect food choice? -- Consumer attitudes to food innovation and technology -- Methods to understand consumer attitudes and motivations in food product development -- Using means-end chains to understand food consumers' knowledge structures -- Consumer attitude measures and food product development -- Measuring consumer expectations to improve food product development -- Boredom and the reasons why some new food products fail -- SensoEmotional optimisation of food producs and brands -- Sensory research and consumer-led food product development -- Opportunity identification in new product development and innovation in food product development -- Consumer-driven concept development and innovation in food product development -- Consumer testing of food products using children -- The use of just-about-right )JAR( scales in food product development and reformulation -- Conducting difference testing and preference trials properly for food product development -- Thurstonian probabilistic approaches to new food product development -- Using auctions to estimate prices and value of food products -- The use of partial least squares methods in new food product development -- Case study of consumer-oriented food product development: reduced-calorie foods -- Preference mapping and food product development.

، Food industry and trade , Management

، Consumer behaviour

، New products

، Food , Testing

TI

edited by Hal MacFie

AU .H.J.H ,eiFcaM

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