Food Quality and Consumer Value
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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.
AbbreviationsIntroduction1Pt. 1Defining Quality, Value, Food and the Consumer91Quality and Value132An Exploration of Food, Food Quality and Food Qualities413Theoretical Perspectives on Consumer Behaviour and Food Choice53Pt. 2Food Quality Attributes974Food Composition1015Origins and Nature of Sensory and other Performance Attributes in Foods1376Food Additives, Functional Food Ingredients and Food Contaminants167Pt. 3Understanding the Food Consumer2117Homeostatic and Psychological Bases of Eating and Drinking2158The Food Consumer in Society2499"Good" and "Bad" Foods273Conclusion301References305Name Index307Subject Index309
