| Description |
1 online resource |
| Physical Medium |
polychrome |
| Description |
text file |
| Contents |
Cover -- Editor Biographies -- Author Biographies -- Preface -- Contents -- Part One: Sensory and Consumer Based Development -- Chapter 1 Food Development: The Sensory & Consumer Approach -- 1.1 Why Sensory Analysis? -- 1.2 Sensory Analysis and Its World of Myths and Legends -- 1.3 Consumer Preference Segmentation -- 1.4 Sensory Marketing -- 1.5 Actual Strategies in Product Development -- 1.6 Sensory and Marketing -- 1.7 Competition Between Corporate Functions -- References -- Chapter 2 The Changed Paradigm of Consumer Science: From Focus Group to Mind Genomics |
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2.1 From Qualitative to Quantitative in Concepts Research -- 2.2 If Boredom Exists, How Can We Measure It and Use It? -- 2.2.1 Some Products Become Boring Faster Than Do Others -- 2.2.2 The Degree to Which a Product Is ''Boring''Is Inversely Related to the Last Time the Product Was Selected and Consumed -- 2.2.3 Asking the Proper Question for Time-preference -- 2.2.4 The Concept of Time Preference -- 2.3 Trade-off Analysis -- 2.4 Full Conjoint Profile -- 2.5 A Soft Drink Development -- 2.6 Market Segmentation -- 2.7 Why Search for Segmentation? |
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2.8 Applying the Segmentation Algorithm to Concepts or to Concept Elements -- 2.9 Establishing the Validity of Internet-based Research for Concepts -- References -- Chapter 3 Ideas from the World of Information Science: A Model-driven Development -- 3.1 Introduction -- 3.2 The Model -- 3.3 Conclusion -- References -- Part Two: Emotions and Consumer Testing with Children -- Chapter 4 Imputing Emotions to Foods -- 4.1 Introduction -- 4.2 The World of Today -- 4.2.1 Sensory Marketing Using Five Senses -- 4.2.2 The Five Senses and Beyond -- 4.3 Conclusions -- References |
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Chapter 5 Consumer Testing with Children -- Challenges and Opportunities -- 5.1 Introduction -- 5.2 Main Trends in Sensory and Consumer Testing with Children -- 5.3 Children as Consumers -- 5.4.1 The Role of Basic Tastes and Textures -- 5.4.2 The Role of Familiarity -- 5.4.3 The Role of Parents -- 5.5 How Do Children and Adults Differ in Their Preferences? -- 5.6 Methods to Study Food Preferences in Children -- 5.7 Case Studies -- 5.7.1 Case Study 1: Pre-schoolers Cheese Preference -- 5.7.2 Case Study 2: Development of Cheese Profiles -- References |
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Part Three: Concepts, Minds, Ideas and Behaviour-based Development -- Chapter 6 Consumer-designed Features for the Labeling, Packaging, and Advertising of Insect-based Proteins. A Practical Application of the Design of Ideas -- 6.1 Introduction -- 6.1.1 Art for Art's Sake versus Practical Needs for Data-driven Design -- 6.1.2 Designing Foods and Other Fast-moving Consumer Goods -- 6.1.3 Design by Decree -- The Golden Palate,the Golden Nose, and Experts 'U ̈ ber Alles' -- 6.1.4 Incorporating the Voice of the Consumer by Experimental Design |
| Summary |
This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Food industry and trade.
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Food industry and trade. |
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New products.
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New products. |
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Consumer behavior.
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Consumer behavior. |
| Genre/Form |
Electronic books.
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| Added Author |
Porretta, Sebastiano.
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Moskowitz, Howard.
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Gere, Attila.
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| Other Form: |
Print version: 9781839161391 (OCoLC)1184236676 |
| ISBN |
9781839163333 (PDF ebook) |
|
183916333X (PDF ebook) |
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9781839163340 (ebook) |
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1839163348 (ebook) |
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1839161396 |
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9781839161391 |
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