Food Choice and the Consumer

Häftad, Engelska, 1995

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The provision of food for consumers is affected by factors concerned with a variety of disciplines such as technical feasibility, choice and environment. This book explores these factors. This book should be of interest to senior technical and marketing management in the food industry; and academics in food science and technology, business studies, psychology, sociology and economics.

Produktinformation

Utgivningsdatum1995-12-31
Mått178 x 254 x 19 mm
Vikt655 g
FormatHäftad
SpråkEngelska
Antal sidor332
Upplaga1995
FörlagChapman and Hall
ISBN9780751402346

Tillhör följande kategorier

1 Introduction: food choice, the food consumer and food provisioning.- Acquisition.- 2 Supply and food availability.- 3 Food choice and the demand for food.- 4 Food retailing and the food consumer.- 5 Food and nutrition: helping the consumer understand.- Preparation.- 6 The omnivore’s paradox.- 7 Convenience and the moral status of consumer practices.- 8 Developing new products for the consumer.- Cooking.- 9 Raw, cooked and proper meals at home.- Eating.- 10 Are sensory properties relevant to consumer food choice?.- 11 Eating at home: Meals and food choice.- 12 The role of eating environments in determining food choice.- Disposal.- 13 Disposal of the meal.