title: General image, perceptions and consumer segments of luxury seafood in China: A case study for lobster

authors: Wang, Ou

subjects: Science & Technology

abstract: Purpose
The purpose of this paper is to explore Chinese consumers’ perceptions towards a luxury seafood – lobster, and identify the important perceptions that influence Chinese consumers’ general image of lobster. It also recognises Chinese consumer segments based on their perceptions towards lobster.

Design/methodology/approach
The data were collected through an online survey (n=882, in two Chinese cities: Shanghai and Qingdao). The surveys explored consumer’s perceptions and general image of lobster. Descriptive analysis, partial least squares regression and cluster analysis were conducted for data analyses.

Findings
Findings show that the most important perceptions regarding lobster by Chinese consumers are umami, delicious, high in protein, expensive, nutritious, upscale, red colour and bring back appetite. Chinese consumers’ general image of lobster is positively linked to perception items, such as delicious, western flavour, umami, nutritious, high in protein, enjoy, upscale and appetite; and is negatively linked to perception items: spicy/hot, Chinese flavour and risk in illness. Three consumer segments are identified: western-flavour-lovers (35.4 per cent), Chinese-flavour-lovers (32.8 per cent) and negative-believers (31.8 per cent). Significant differences were recognised in the socio-demographic distribution among these three segments including, city, income, marital status, educational level, occupation and age.

Originality/value
This is the first study to present information regarding consumers’ perceptions, general image and segments towards luxury seafood in the world’s largest East-Asian country – China. The findings from this study can help global seafood marketers and exporters to better understand Chinese consumers which should assist them in developing effective marketing strategies for their luxury seafood products in this major market.

text: General image, perceptions and consumer segments of luxury seafood in China: A case study for lobster Purpose
The purpose of this paper is to explore Chinese consumers’ perceptions towards a luxury seafood – lobster, and identify the important perceptions that influence Chinese consumers’ general image of lobster. It also recognises Chinese consumer segments based on their perceptions towards lobster.

Design/methodology/approach
The data were collected through an online survey (n=882, in two Chinese cities: Shanghai and Qingdao). The surveys explored consumer’s perceptions and general image of lobster. Descriptive analysis, partial least squares regression and cluster analysis were conducted for data analyses.

Findings
Findings show that the most important perceptions regarding lobster by Chinese consumers are umami, delicious, high in protein, expensive, nutritious, upscale, red colour and bring back appetite. Chinese consumers’ general image of lobster is positively linked to perception items, such as delicious, western flavour, umami, nutritious, high in protein, enjoy, upscale and appetite; and is negatively linked to perception items: spicy/hot, Chinese flavour and risk in illness. Three consumer segments are identified: western-flavour-lovers (35.4 per cent), Chinese-flavour-lovers (32.8 per cent) and negative-believers (31.8 per cent). Significant differences were recognised in the socio-demographic distribution among these three segments including, city, income, marital status, educational level, occupation and age.

Originality/value
This is the first study to present information regarding consumers’ perceptions, general image and segments towards luxury seafood in the world’s largest East-Asian country – China. The findings from this study can help global seafood marketers and exporters to better understand Chinese consumers which should assist them in developing effective marketing strategies for their luxury seafood products in this major market.

year: 2018

title: Determination of enzyme thermal parameters for rational enzyme engineering and environmental/ evolutionary studies

authors: Lee, Charles Kai-Wu

abstract: Of the two independent processes by which enzymes lose activity with increasing temperature, irreversible thermal inactivation and rapid reversible equilibration with an inactive form, the latter is only describable by the Equilibrium Model. Any investigation of the effect of temperature upon enzymes, a mandatory step in rational enzyme engineering and study of enzyme temperature adaptation, thus requires determining the enzymes’ thermodynamic parameters as defined by the Equilibrium Model. The necessary data for this procedure can be collected by carrying out multiple isothermal enzyme assays at 3–5°C intervals over a suitable temperature range. If the collected data meet requirements for V max determination (i.e., if the enzyme kinetics are “ideal”), then the enzyme’s Equilibrium Model parameters (ΔH eq, T eq, ΔG ‡ cat, and ΔG ‡ inact) can be determined using a freely available iterative model-fitting software package designed for this purpose. Although “ideal” enzyme reactions are required for determination of all four Equilibrium Model parameters, ΔH eq, T eq, and ΔG ‡ cat can be determined from initial (zero-time) rates for most nonideal enzyme reactions, with substrate saturation being the only requirement.

text: Determination of enzyme thermal parameters for rational enzyme engineering and environmental/ evolutionary studies Of the two independent processes by which enzymes lose activity with increasing temperature, irreversible thermal inactivation and rapid reversible equilibration with an inactive form, the latter is only describable by the Equilibrium Model. Any investigation of the effect of temperature upon enzymes, a mandatory step in rational enzyme engineering and study of enzyme temperature adaptation, thus requires determining the enzymes’ thermodynamic parameters as defined by the Equilibrium Model. The necessary data for this procedure can be collected by carrying out multiple isothermal enzyme assays at 3–5°C intervals over a suitable temperature range. If the collected data meet requirements for V max determination (i.e., if the enzyme kinetics are “ideal”), then the enzyme’s Equilibrium Model parameters (ΔH eq, T eq, ΔG ‡ cat, and ΔG ‡ inact) can be determined using a freely available iterative model-fitting software package designed for this purpose. Although “ideal” enzyme reactions are required for determination of all four Equilibrium Model parameters, ΔH eq, T eq, and ΔG ‡ cat can be determined from initial (zero-time) rates for most nonideal enzyme reactions, with substrate saturation being the only requirement.

year: 2013

title: Leadership in motion

authors: Nikora, Linda Waimarie

abstract: He honore, he kororia, maungarongo ki te whenua, whakaaro pai ki nga tangata katoa…pai marire. Paimarie kia ratou kua wheturangitia, ki te maunga tapu ki Taupiri, te okiokinga a to tatou Arikinui, Te Ataarangikaahu. Moe mai, e Rangi. A, ki tana tama, Kingi Tuheitia, me te kahui ariki kei waenganui i a tatou, kei te mihi. Kia a koe Linda, nau te whakamoemiti ki te rungarawa. Tena koe. E te tumuaki, Vice Chancellor, nga mihi o te ata ki a koe. Mauri ora kia tatou katoa. 
When I received the invitation to attend this WILD event, I was both intrigued by the possibilities that such a day might bring, and challenged by the topic that organisers wanted me to speak to. Imagining a small informal and conversational gathering of women, I accepted the invitation. Time passed and I duly received a request for a biographical statement and title of my talk. The event was promoted and in the promotional material, what stood out between circling ruby red panic lights was the venue, PWC. The largest lecture theatre on campus. This was not going to be a talk over a cosy cup of tea. So, what do academics do when they’re stressed and feeling a bit rattled? We prepare papers. So this paper responds to an invitation to speak about leadership (personally and/or professionally)”. I chose the “personally” option, sort of.

text: Leadership in motion He honore, he kororia, maungarongo ki te whenua, whakaaro pai ki nga tangata katoa…pai marire. Paimarie kia ratou kua wheturangitia, ki te maunga tapu ki Taupiri, te okiokinga a to tatou Arikinui, Te Ataarangikaahu. Moe mai, e Rangi. A, ki tana tama, Kingi Tuheitia, me te kahui ariki kei waenganui i a tatou, kei te mihi. Kia a koe Linda, nau te whakamoemiti ki te rungarawa. Tena koe. E te tumuaki, Vice Chancellor, nga mihi o te ata ki a koe. Mauri ora kia tatou katoa. 
When I received the invitation to attend this WILD event, I was both intrigued by the possibilities that such a day might bring, and challenged by the topic that organisers wanted me to speak to. Imagining a small informal and conversational gathering of women, I accepted the invitation. Time passed and I duly received a request for a biographical statement and title of my talk. The event was promoted and in the promotional material, what stood out between circling ruby red panic lights was the venue, PWC. The largest lecture theatre on campus. This was not going to be a talk over a cosy cup of tea. So, what do academics do when they’re stressed and feeling a bit rattled? We prepare papers. So this paper responds to an invitation to speak about leadership (personally and/or professionally)”. I chose the “personally” option, sort of.

year: 2015