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Author: Marija Klopčič
Publisher: Springer
ISBN: 9086867626
Category : Science
Languages : en
Pages : 284
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Book Description
Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the consumer, which requires a personal approach. At this point, one enters the field of food consumer science. This can be seen as a hybrid of two distinct sciences. On one hand, there is the 'hardware' component, i.e. the science of food. On the other hand, the 'software' component, related to the science of consumers' preferences and behaviour. In animal science, nearly all attention is given to the 'hardware' aspect. However, to build a successful business in quality food products, the 'software' aspect is essential. This publication devotes special attention to the consumer and gives insight into an area of knowledge still very much in development. It is intended to enhance understanding of the complex relationships in the route from products to consumers and offers practical solutions in this field. This publication includes review articles covering basic aspects of food consumer science and research trends in the field, and a series of country reports and articles on relevant studies related to the topic, with emphasis on Southern Europe.
Author: Marija Klopčič
Publisher: Springer
ISBN: 9086867626
Category : Science
Languages : en
Pages : 284
Get Book Here
Book Description
Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the consumer, which requires a personal approach. At this point, one enters the field of food consumer science. This can be seen as a hybrid of two distinct sciences. On one hand, there is the 'hardware' component, i.e. the science of food. On the other hand, the 'software' component, related to the science of consumers' preferences and behaviour. In animal science, nearly all attention is given to the 'hardware' aspect. However, to build a successful business in quality food products, the 'software' aspect is essential. This publication devotes special attention to the consumer and gives insight into an area of knowledge still very much in development. It is intended to enhance understanding of the complex relationships in the route from products to consumers and offers practical solutions in this field. This publication includes review articles covering basic aspects of food consumer science and research trends in the field, and a series of country reports and articles on relevant studies related to the topic, with emphasis on Southern Europe.
Author: David Nathan Fine
Publisher:
ISBN:
Category : Beef
Languages : en
Pages : 216
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Book Description
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384
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Book Description
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Author: Terence J. Centner
Publisher: Routledge
ISBN: 0429773374
Category : Business & Economics
Languages : en
Pages : 239
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Book Description
This book addresses the production practices employed in the production of food animals and animal products that enable marketers to sell a variety of products to meet consumer demand. Food animal production practices have come under increased scrutiny by consumers who object to inputs and practices. The industry has been a proponent of using technologies to reduce production costs, resulting in lower-priced meat and animal food products, and now consumers are starting to look at other objectives. This book considers the key issues of concern to consumers, including the treatment of animals, the use of antibiotics, feed additives and hormones, and how these are monitored, regulated, and communicated to consumers. It also reviews labeling and information provided to consumers, including organic, genetic engineering, welfare standards, and place of origin. While the main focus is on the United States, there are descriptions of European practices and legislation. Overall, it aims to provide an objective and balanced appraisal, which will be of interest to advanced students and researchers in agricultural, food and environmental economics, law and policy, and animal production and welfare. It will also be very useful for early career professionals in the food and agricultural sectors.
Author: Lynn Frewer
Publisher: Woodhead Publishing
ISBN: 1845692500
Category : Technology & Engineering
Languages : en
Pages : 696
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Book Description
In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international.The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers' attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers' preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers' responsibility for food production and consumption.Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. - Develop an understanding of buyer behaviour to assist developing successful products - Recognise the diversity between consumers and learn how to cater for their needs - Covers cultural and individual differences in food choice
Author: Sue Wilkinson
Publisher: Routledge
ISBN: 1135340137
Category : Health & Fitness
Languages : en
Pages : 220
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Book Description
this comprehensive volume provides a broad sample of contemporary British feminist work on women and health. It spans the disciplines of psychology, sociology, social policy, social anthropology and economics, and demonstrates the development of feminist theorizing and activism in these areas over the past decade. Topics include: global and national politics of women's health; the 'psychologization' of health: sexuality and AIDS; body image and pregnancy; reproductive technology; substance abuse; breast cancer; and the long-term health problems of women. Calling for a greater understanding of women and health, the contributors acknowledge the gender-based inequities of women's experiences and address the need for social and political change in order to improve the health and health care of women across the lifespan.
Author:
Publisher:
ISBN:
Category : Beef industry
Languages : en
Pages : 48
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Book Description
Author: Claudia Dreifus
Publisher: Vintage
ISBN:
Category : Health & Fitness
Languages : en
Pages : 366
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Book Description
Author: Maureen Ogle
Publisher: Houghton Mifflin Harcourt
ISBN: 0151013403
Category : Business & Economics
Languages : en
Pages : 387
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Book Description
The untold history of how meat made America: a tale of the oversized egos, self-made millionaires, and ruthless magnates; eccentrics, politicians, and pragmatists who shaped us into the greatest eaters and providers of meat in history.
Author: Elmer L. Menzie
Publisher:
ISBN:
Category : Beef
Languages : en
Pages : 24
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Book Description
