Food Quality from the Consumer's Perspective
Author: Carola Grebitus
Publisher: Cuvillier Verlag
Published: 2008
Total Pages: 273
ISBN-13: 3867274959
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Global Food Trade and Consumer Demand for Quality
Author: Barry Krissoff
Publisher: Springer Science & Business Media
Published: 2002-02-28
Total Pages: 280
ISBN-13: 9780306467547
DOWNLOAD EBOOKThe objective of these proceedings is to examine consumer demand for quality attributes (including food safety, biotechnology-free food, organic food, etc.) in the context of a global economy and expanding international trade and the role of both private firm strategies and public policy in facilitating consumer choice and free trade. Specific questions will be addressed in order to meet this objective. They begin with the two-way linkage between trade and consumer demand, and end with quality and regulation.
Quality management in food chains
Author: Ludwig Theuvsen
Publisher: BRILL
Published: 2023-08-28
Total Pages: 509
ISBN-13: 9086866050
DOWNLOAD EBOOKThis publication comprises material on recent studies on quality management in agri-food chains. Due to several food crisis’s (e.g. BSE, Foot-and-Mouth disease) and growing demands for food quality and safety, quality management systems and quality assurance schemes have been widely adopted in different countries in recent years. Scientific knowledge about the features, the acceptance and the effectiveness and efficiency of these newly introduced quality management initiatives, has remained scarce until now. The material by experts in the field, focuses on the evaluation of quality management systems and quality assurance schemes. The main issues are the costs and benefits of quality management given the influence of the public sector and consumers' expectations about food quality and safety. Not only are benchmarking and harmonisation methods examined with regard to their impact on the effectiveness of quality assurance schemes, but, also the role of trust, cooperation and integration for efficient quality management is discussed. Different economic theories such as microeconomics, organization and marketing theory as well as advanced statistical methods are applied. Concepts are discussed from the various points of view of industrialised, export-oriented and developing countries throughout the book. The information in this book give a comprehensive review of quality management concepts in food chains and highlight future research directions from a global perspective. This book is of interest to all those who concern themselves with the topic, be it in academia or in the professional sector.
Food Processing for Increased Quality and Consumption
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
Published: 2018-04-08
Total Pages: 526
ISBN-13: 0128114991
DOWNLOAD EBOOKFood Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. - Examines different frying techniques, dielectric defrosting, high pressure processing, and more - Provides techniques to improve the quality and sensory aspects of foods - Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey - Outlines techniques for fresh, cured and frozen foods - Presents processing methods to improve the nutritional value of foods
Handbook of Research on Sustainable Supply Chain Management for the Global Economy
Author: Akkucuk, Ulas
Publisher: IGI Global
Published: 2020-06-26
Total Pages: 409
ISBN-13: 1799846024
DOWNLOAD EBOOKMany fields are beginning to implement developing practices that prove to be more efficient and environmentally friendly compared to traditional practices. This holds true for the realm of business, as organizations are redesigning their operations through the incorporation of sustainable methods. Research is needed on the specific techniques companies are using to promote efficiency and improved effectiveness using sustainability. Handbook of Research on Sustainable Supply Chain Management for the Global Economy is an essential reference source that discusses the incorporation of sustainability in various facets of business management. Featuring research on topics such as disruptive logistics, production planning, and renewable energy sources, this book is ideally designed for researchers, practitioners, students, managers, policymakers, academicians, economists, scholars, and educators seeking coverage on sustainable practices in supply chains to ensure a cleaner environment.
Food, People and Society
Author: Lynn J. Frewer
Publisher: Springer Science & Business Media
Published: 2013-03-09
Total Pages: 467
ISBN-13: 3662046016
DOWNLOAD EBOOKA unique insight into the decision-making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address the fundamental issues related to predicting food choice, consumer behavior and societal trust in quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.
Food Quality Management
Author: Pieternel A. Luning
Publisher: Brill Wageningen Academic
Published: 2020
Total Pages: 0
ISBN-13: 9789086863488
DOWNLOAD EBOOKAlso available as E-book see food-quality-management For more information about the e-book, please contact Sales. Consumer understanding of food quality is crucial as their concerns for healthy, safe and sustainable food production remain high. This forces actors and stakeholders in the agribusiness and food industry to use quality management as a strategic approach in production and innovation. This book describes Food Quality Management (FQM) in one integrated concept. Firstly, all relevant aspects of food quality management are combined into one FQM-function model, which shaped the structure of the book chapters. Secondly, the authors have embedded the techno-managerial approach in the book. This approach starts with the notion that food quality is the outcome of the combined effect of food behaviour and human behaviour. The core principle of this approach is the concurrent use of technological and managerial theories and models to analyse food systems behaviour and people's quality behaviour and generate adequate improvements to the system. Topics covered in the book include food quality properties and concepts, essentials of quality management and food technology, and details about food and human behaviour. Furthermore, this book describes in detail the technological and managerial principles and practices in the five FQM functions, quality design, quality control, quality improvement, quality assurance, and quality policy and strategy. Moreover, for each function a special topic relevant for the function is highlighted, namely consumer-oriented design, product versus resource control, quality gurus and improvement, quality assurance standards and guidelines (like GMP, HACCP, ISO2200, IFS and BRC), and Total Quality Management. This publication is a must-have for students, researchers and agribusiness and food industry professionals active in various areas of food production in the supply chain. The integrated approach with technological and managerial principles and concepts for analysing food quality management issues makes this a valuable reference book.
A National Strategy to Reduce Food Waste at the Consumer Level
Author: National Academies of Sciences, Engineering, and Medicine
Publisher: National Academies Press
Published: 2020-10-14
Total Pages: 323
ISBN-13: 030968076X
DOWNLOAD EBOOKApproximately 30 percent of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level. Despite food's essential role as a source of nutrients and energy and its emotional and cultural importance, U.S. consumers waste an estimated average of 1 pound of food per person per day at home and in places where they buy and consume food away from home. Many factors contribute to this wasteâ€"consumers behaviors are shaped not only by individual and interpersonal factors but also by influences within the food system, such as policies, food marketing and the media. Some food waste is unavoidable, and there is substantial variation in how food waste and its impacts are defined and measured. But there is no doubt that the consequences of food waste are severe: the wasting of food is costly to consumers, depletes natural resources, and degrades the environment. In addition, at a time when the COVID-19 pandemic has severely strained the U.S. economy and sharply increased food insecurity, it is predicted that food waste will worsen in the short term because of both supply chain disruptions and the closures of food businesses that affect the way people eat and the types of food they can afford. A National Strategy to Reduce Food Waste at the Consumer Level identifies strategies for changing consumer behavior, considering interactions and feedbacks within the food system. It explores the reasons food is wasted in the United States, including the characteristics of the complex systems through which food is produced, marketed, and sold, as well as the many other interconnected influences on consumers' conscious and unconscious choices about purchasing, preparing, consuming, storing, and discarding food. This report presents a strategy for addressing the challenge of reducing food waste at the consumer level from a holistic, systems perspective.
Market Orientation in Food and Agriculture
Author: Klaus Günter Grunert
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 288
ISBN-13: 1461313015
DOWNLOAD EBOOKIn the fall of 1990, the Danish government started a comprehensive research pro gramme to improve the competitiveness of the Danish food sector: The Research and Development Programme in the Danish Food Sector (Det F!Ildevareteknologiske Forsk nings- og Udviklingsprogram, F0TEK). The programme was based on a combination of basic research to be carried out by universities and other research institutions, and a series of collaboration projects between researchers and food companies. The programme was originally designed as a technological research programme. However, in the planning phases of the research programme, the view that the development of new technologies and products may not be sufficient to improve competitiveness made some ground. A small comer of the overall research effort was therefore set aside for market-oriented research. This comer was filled by the research programme Market-based process and product innovation in the food sector (MAPP). MAPP was a joint research programme in which researchers from several Danish universities and business schools participated; it was coordinated by the Aarhus School of Business. MAPP set out to achieve a difficult task: to conduct high quality research on various aspects of the marketing of food products, to do so in cooperation with food companies, and to win under standing and recognition from the colleagues in the food technology departments.
The Strategy of Desire
Author: Ernest Dichter
Publisher: Routledge
Published: 2017-07-12
Total Pages: 314
ISBN-13: 1351473166
DOWNLOAD EBOOKErnest Dichter is famous as one of the founding fathers of motivational research. In applying the social sciences to a variety of problems, Dichter emphasized new approaches to problem solving, advertising, politics, and selling, and issues of social significance such as urban renewal, productivity, and drug addiction. As an author and corporate adviser, he used psychoanalytic theory and depth interviewing to uncover unconsciously held attitudes and beliefs. He goal was to help explain why people act the way they do and how positive behavioral change might be achieved. In The Strategy of Desire, Dichter both counters the argument that motivational research amounts to manipulation, and shows how the understanding and modification of human behavior is necessary for progress. Dichter's survey and analysis of behavior ranges widely. He examines everyday matters of product choice, as well as such broad civic issues as voter participation, religious toleration, and racial understanding. He shows that in order to achieve socially constructive goals, it is necessary to move beyond theological exhortation, which takes an unrealistic view of human morality, as well as beyond the limits of empirically oriented social science research, which only deals in appearances. Dichter sees human action as rooted in irrational and often unconscious motivation, which can usually be uncovered if the correct approach is used. In his consumer research, he analyzes the nonutilitarian importance of objects in everyday life, as well as how products and materials become bound with emotional resonance or acquire different meanings from different contexts or points of view. Dichter shows that success depends on the satisfaction of desires and a movement beyond the ethic of work and saving. Arguing that in an increasingly technological world, progress and social harmony are materially based, he advocates a morality of the good life in which prosperity and leisure lead to greater h
