Food Quality and Consumer Value
Subtitle: Delivering Food that Satisfies
By: by Monika J. A. Schröder
Publisher: Springer Berlin Heidelberg
Published: 2003
Place of publication: Berlin, Heidelberg
Language: eng
Format: [electronic resource] :
Number of pages: 330
ISBN-13: 9783642078705; 9783662072837
Subjects: Nutrition; Animal behavior; Marketing; Chemistry; Agriculture; Food science
Description: Consumer markets for foods and beverages in developed countries are well supplied and highly fragmented. Yet, the question being asked is how close retailers actually come to fulfilling their customers' requirements. The concept of consumer value is one of the main pillars underpinning the theory of market differentiation. This book takes an interdisciplinary approach to the analysis of satisfaction in relation to the consumption of food, with both food science and consumer science playing central parts. It approaches food quality from both the technical and the consumer satisfaction perspectives, and assesses the roles of management and regulatory tools in delivering food quality for all. Each area is discussed in detail, using the appropriate technical terminology, but keeping the text accessible to readers from both academic traditions, as well as to non-specialist readers.
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Table of contents: title: Part One: Defining Quality, Value, Food and the Consumer: Quality and Value. An Exploration of Food, Food Quality and Food Qualities. Theoretical Perspectives on Consumer Behaviour and Food Choice; title: Part Two: Food Attributes: Food Composition. Origins and Nature of Sensory and other Performance Attributes in Foods. Food Additives, Functional Food Ingredients and Food Contaminants; title: Part Three: Understanding the Food Consumer: Homeostatic and Psychological Bases of Eating and Drinking. The Food Consumer in Society. 'Good' and 'Bad' Foods.