Consumer-based new product development for the food industry
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.
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| Other Authors: | , , |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge :
Royal Society of Chemistrty,
2021.
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| Subjects: | |
| ISBN: | 9781839163333 183916333X 9781839163340 1839163348 1839161396 9781839161391 |
| Physical Description: | 1 online resource |
Cover
Table of contents
| LEADER | 04748cam a2200481 i 4500 | ||
|---|---|---|---|
| 001 | kn-on1245856601 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 210412s2021 enk o 000 0 eng d | ||
| 040 | |a UIU |b eng |e rda |e pn |c UIU |d OCLCO |d EBLCP |d OCLCO |d UKAHL |d UKRSC |d YDX |d N$T |d YDX |d UKMGB |d OCLCQ |d OCLCO |d OCLCQ |d DXU |d OCLCO | ||
| 020 | |a 9781839163333 |q (PDF ebook) | ||
| 020 | |a 183916333X |q (PDF ebook) | ||
| 020 | |a 9781839163340 |q (ebook) | ||
| 020 | |a 1839163348 |q (ebook) | ||
| 020 | |z 1839161396 | ||
| 020 | |z 9781839161391 | ||
| 035 | |a (OCoLC)1245856601 |z (OCoLC)1250382913 |z (OCoLC)1256447029 | ||
| 245 | 0 | 0 | |a Consumer-based new product development for the food industry / |c editors: Sebastiano Porretta, Howard Moskowitz, Attila Gere. |
| 264 | 1 | |a Cambridge : |b Royal Society of Chemistrty, |c 2021. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 505 | 0 | |a 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 | |
| 505 | 8 | |a 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? | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | |a 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. | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a New products. | |
| 650 | 0 | |a Consumer behavior. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Porretta, Sebastiano. | |
| 700 | 1 | |a Moskowitz, Howard. | |
| 700 | 1 | |a Gere, Attila. | |
| 776 | 0 | 8 | |i Print version: |z 9781839161391 |w (OCoLC)1184236676 |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpCBNPDFI2/consumer-based-new?kpromoter=marc |y Full text |
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