Authors:
Food choice is the very prototype of a routinised behaviour, but at the same time, potentially highly involving. This volume takes an interdisciplinary approach in order to offer a comprehensive treatment of food quality theory and practice
The book approaches food quality from both the technical and the consumer satisfaction perspective, and assesses management and regulatory tools in delivering food quality to all
Includes supplementary material: sn.pub/extras
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Table of contents (11 chapters)
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Front Matter
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Introduction
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Defining Quality, Value, Food and the Consumer
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Front Matter
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Food Quality Attributes
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Front Matter
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Understanding the Food Consumer
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Front Matter
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Conclusion
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Back Matter
About this book
Reviews
From the reviews:
"This book might lead to a better understanding of what is important about foods and of what motivates food choice. The book is of special interest for those who have been frustrated with the polarity of the debate about what is good and bad in food. … Furthermore, it is a valuable resource for those involved in the communication, teaching and researching of food issues, of consumer and marketing issues, and to students in each of these areas." (AFS – Advances in Food Science, Vol. 25 (2), 2003)
Authors and Affiliations
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Faculty of Business and Arts, Queen Margaret University College, Edinburgh, UK
Monika J. A. Schröder
Bibliographic Information
Book Title: Food Quality and Consumer Value
Book Subtitle: Delivering Food that Satisfies
Authors: Monika J. A. Schröder
DOI: https://doi.org/10.1007/978-3-662-07283-7
Publisher: Springer Berlin, Heidelberg
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eBook Packages: Springer Book Archive
Copyright Information: Springer-Verlag Berlin Heidelberg 2003
Hardcover ISBN: 978-3-540-43914-1Published: 16 January 2003
Softcover ISBN: 978-3-642-07870-5Published: 15 December 2010
eBook ISBN: 978-3-662-07283-7Published: 09 March 2013
Edition Number: 1
Number of Pages: XVI, 330
Topics: Food Science, Popular Science, general, Nutrition, Marketing, Agriculture, Behavioral Sciences