Consumer-Led Food Product Development
Language: English
Published by Elsevier Science & Technology, 2007
Series: Book 56 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
- Used

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Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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- Title
- Consumer-Led Food Product Development
- Publisher
- Elsevier Science & Technology
- Publication year
- 2007
- Condition
- Very Good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1845690729
- ISBN 13
- 9781845690724
- Item weight
- 2.31 pounds
- Dimensions
- N/A
- Series
- Book 56 of 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
Key Features: introduces the factors affecting consumer food choice; explores issues such as sensory perception, culture and ethics; analyses methods to understand food related attitudes; addresses a wide variety of methods used for consumer-led product development; an essential reference for product developers in the food industry
Contents: Part 1 Understanding consumer food choice and acceptance: Integrating consumer responses to food products; Sensory perception as a basis of food acceptance and consumption; How does culture affect choice of foods? Psychobiological mechanisms in food choice; How do risk beliefs and ethics affect food choice? Consumer attitudes to food innovation and technology. Part 2 Determining consumers food-related attitudes for food product development: Methods to understand consumer attitudes and motivations and the effective use of these methods for 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 products and brands. Part 3 Methods for consumer-led food product development: 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.
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Better World Books Ltd
Dunfermline, United Kingdom
AbeBooks seller since October 13, 2008
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