Food Quality and Consumer Value: Delivering Food that Satisfies

✍ Scribed by Dr. Monika J. A. Schröder (auth.)

• Publisher: Springer-Verlag Berlin Heidelberg
• Year: 2003
• Tongue: English
• Leaves: 333
• Edition: 1
• Category: Library

✦ Synopsis

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.

✦ Table of Contents

Front Matter....Pages I-XVI
Introduction....Pages 1-6
Front Matter....Pages 7-11
Quality and Value....Pages 13-39
An Exploration of Food, Food Quality and Food Qualities....Pages 41-52
Theoretical Perspectives on Consumer Behaviour and Food Choice....Pages 53-86
Front Matter....Pages 95-100
Food Composition....Pages 101-136
Origins and Nature of Sensory and other Performance Attributes in Foods....Pages 137-165
Food Additives, Functional Food Ingredients and Food Contaminants....Pages 167-196
Front Matter....Pages 209-214
Homeostatic and Psychological Bases of Eating and Drinking....Pages 215-247
The Food Consumer in Society....Pages 249-272
“Good” and “Bad” Foods....Pages 273-292
Conclusion....Pages 301-305
Back Matter....Pages 307-330

✦ Subjects

Food Science; Nutrition; Marketing; Agriculture; Behavioural Sciences