Food Quality and Consumer Value

Delivering Food that Satisfies

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science
Cover of the book Food Quality and Consumer Value by Monika J.A. Schröder, Springer Berlin Heidelberg
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Monika J.A. Schröder ISBN: 9783662072837
Publisher: Springer Berlin Heidelberg Publication: March 9, 2013
Imprint: Springer Language: English
Author: Monika J.A. Schröder
ISBN: 9783662072837
Publisher: Springer Berlin Heidelberg
Publication: March 9, 2013
Imprint: Springer
Language: English

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. This book 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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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. This book 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.

More books from Springer Berlin Heidelberg

Cover of the book Spirituality and Business by Monika J.A. Schröder
Cover of the book Theory of Control Systems Described by Differential Inclusions by Monika J.A. Schröder
Cover of the book Urodynamics by Monika J.A. Schröder
Cover of the book Protecting Human Rights in the EU by Monika J.A. Schröder
Cover of the book Computer Reformations of the Brain and Skull Base by Monika J.A. Schröder
Cover of the book Computer by Monika J.A. Schröder
Cover of the book Logistic Core Operations with SAP by Monika J.A. Schröder
Cover of the book The Hamburg Lectures on Maritime Affairs 2011-2013 by Monika J.A. Schröder
Cover of the book Tutorium Algebra by Monika J.A. Schröder
Cover of the book Bacteria in Agrobiology: Plant Nutrient Management by Monika J.A. Schröder
Cover of the book Fundamentals of Air Cleaning Technology and Its Application in Cleanrooms by Monika J.A. Schröder
Cover of the book Intellectual Property and Development by Monika J.A. Schröder
Cover of the book Protection of Traditional Cultural Expressions in Latin America by Monika J.A. Schröder
Cover of the book Chemical Structure of Pelagic Redox Interfaces by Monika J.A. Schröder
Cover of the book Engineering Geology for Infrastructure Planning in Europe by Monika J.A. Schröder
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy