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Delivering Food that Satisfies by M.J.A. Schröder
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.
Food Quality and Consumer Value 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.
Food Quality and Consumer Value is an ideal reference book for practitioners, consultants and researchers in product development and marketing in food and agricultural industries; industrial and academic researchers in consumer and market research, agricultural economics; managers and decision makers in the food industry.
Contents
Defining Quality,Value, Food and the Consumer
Food Quality Attributes
Understanding the Food Consumer
Index
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