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

Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
AbeBooks seller since January 6, 2003
Condition: New
£ 191.26
Quantity: 2 available
Add to basketItem description from seller
1st edition. 624 pages. 9.21x6.22x1.57 inches. In Stock.
Seller Inventory # __1845690729
- Title
- Consumer-Led Food Product Development
- Author
- H.J.H. MacFie
- Publisher
- Woodhead Publishing
- Publication year
- 2007
- Condition
- Brand New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1845690729
- ISBN 13
- 9781845690724
- Item weight
- 1.05 kilograms
- 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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Revaluation Books
Exeter, United Kingdom
AbeBooks seller since January 6, 2003
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Edward Bowditch Ltd
Exstowe, Exton
Exeter, United Kingdom EX3 0PP
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