Consumer-Led Food Product Development (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Image 1

Price loading...

Woodhead Publishing Consumer-Led Food Product Development (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Name: Consumer-Led Food Product Development (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Woodhead Publishing

Illustrations

Industrial Chemistry

Price History & Forecast

No Price Data Available

Price history will appear here once data is collected from Amazon.

Price Distribution

No price data available for histogram

Description

No matter how innovative or technologically advanced a new or reformulated food product may be, it will only be a success if it gains widespread consumer acceptance. Ensuring that food product development strategies are consumer-led, therefore, is of importance to the food industry. Edited by an expert in the field, this book reviews current state-of-art methods in this area. 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.

Product Specifications

Brand: Woodhead Publishing
Model: Illustrations
Format: hardcover
ASIN: 1845690729
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 31 May 2007
Listed Since: 12 January 2007

Barcode

No barcode data available

Woodhead Publishing Consumer-Led Food Product Development (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Price History & Forecast

No Price Data Available

Price Distribution

Description

Product Specifications

Barcode

Similar Products You Might Like

A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Case Studies in Food Product Development (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Consumer-Driven Innovation in Food and Personal Care Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Developing Children's Food Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Woodhead Developing Children's Food Products - Science Book

Developing Food Products for Consumers with Specific Dietary Needs (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Case Studies in the Traditional Food Sector: A volume in the Consumer Science and Strategic Marketing series (Woodhead Publishing Series in Consumer Science and Strategic Marketing)

Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Understanding Natural Flavors

Methods in Consumer Research, Volume 1: New Approaches to Classic Methods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Developing New Food Products for a Changing Marketplace

Concept Research in Food Product Design and Development

Woodhead Publishing Advances in Food Rheology and Applications

Theory of Density: From the Effect of Pressure on Time Dilation to the Unified Mass-Charge Equation (Physics Research and Technology)

Functional Foods: Concept to Product (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences Volume 2 (Woodhead Publishing: Food Science, Technology and Nutrition)

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications

Shelf-life Evaluation of Foods

Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects

Reducing Salt in Foods: Practical Strategies (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Emotion Measurement

An Integrated Approach to New Food Product Development