Consumer attitudes to food quality products [electronic resource] /
Klopčič, Marija.editor.
Kuipers, Abele.editor.
Hocquette, Jean-François.editor.
Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the consumer, which requires a personal approach. At this point, one enters the field of food consumer science. This can be seen as a hybrid of two distinct sciences. On one hand, there is the 'hardware' component, i.e. the science of food. On the other hand, the 'software' component, related to the science of consumers' preferences and behaviour. In animal science, nearly all attention is given to the 'hardware' aspect. However, to build a successful business in quality food products, the 'software' aspect is essential. This publication devotes special attention to the consumer and gives insight into an area of knowledge still very much in development. It is intended to enhance understanding of the complex relationships in the route from products to consumers and offers practical solutions in this field. This publication includes review articles covering basic aspects of food consumer science and research trends in the field, and a series of country reports and articles on relevant studies related to the topic, with emphasis on Southern Europe.
""Consumer attitudes to foodquality products""; ""Table of contents""; ""Preface""; ""Part 1. Overview papers""; ""Food quality policies and consumer interests in the EU""; ""Abstract""; ""Food quality policies in the EU""; ""Informing consumers about food quality""; ""Consumer interest in origin-labelled foods""; ""traditional foods""; ""Consumer issues in relation to organic foods""; ""Conclusions""; ""References""; ""Trends in food choice and nutrition""; ""Abstract""; ""Changes in the way we eat""; ""Health concerns""; ""Convenience""; ""Process characteristics""; ""Conclusions""
""References""""Consumer food sciences: some theories, models and research methods (using Western Balkan countries as a case study)""; ""Abstract""; ""Introduction""; ""Section 1. Orientation of food consumer sciences""; ""Field of interest""; ""Disciplines""; ""Section 2. Consumer behaviour: general models and food choice""; ""Economic household model""; ""Food choice process model""; ""Theory of reasoned action / theory of planned behaviour""; ""Conclusions regarding food choice models""; ""Section 3. Marketing""; ""Theoretical economic approaches of the consumer""
""Food marketing and marketing management theories""""Operational food marketing: the basis for market research""; ""Market and consumption structures in Western Balkan countries""; ""Section 4. Methods: the choice to be made""; ""Focus groups""; ""In depth interviews""; ""Delphi methodology""; ""Cluster analysis""; ""Conjoint analysis""; ""Acknowledgements""; ""References""; ""Part 2. Country studies""; ""Market opportunities for sustainable foods: an investigation of the different roles of consumers and retailers, catering compani""; ""Abstract""; ""Introduction""; ""Consumer study""
""Sustainability not decisive in product choice""""Habits and the social and physical environments are main predictors""; ""Conclusions on consumers""; ""Supplier study""; ""Results of the qualitative study among Dutch CEOs""; ""Results of the quantitative study""; ""Conclusions on suppliers""; ""Overall conclusions""; ""References""; ""Quality of food products and consumer attitudes in France""; ""Abstract""; ""Introduction""; ""Quality concepts and official quality marks in France ""; ""Issues""; ""Principles""
""Food labels for typical products""
Includes index.
Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the consumer, which requires a personal approach. At this point, one enters the field of food consumer science. This can be seen as a hybrid of two distinct sciences. On one hand, there is the 'hardware' component, i.e. the science of food. On the other hand, the 'software' component, related to the science of consumers' preferences and behaviour. In animal science, nearly all attention is given to the 'hardware' aspect. However, to build a successful business in quality food products, the 'software' aspect is essential. This publication devotes special attention to the consumer and gives insight into an area of knowledge still very much in development. It is intended to enhance understanding of the complex relationships in the route from products to consumers and offers practical solutions in this field. This publication includes review articles covering basic aspects of food consumer science and research trends in the field, and a series of country reports and articles on relevant studies related to the topic, with emphasis on Southern Europe.
Life sciences.
Life Sciences, general.