Overview
- Editors:
-
-
Marija Klopčič
-
Abele Kuipers
-
Jean-François Hocquette
- Devotes special attention to the consumer and gives insight into an area of knowledge still very much in development
- Intended to enhance understanding of the complex relationships in the route from products to consumers and offers practical solutions in this field
- Includes review articles covering basic aspects of food consumer science and research trends in the field, and a series of country reports and articles on relevant studies related to the topic, with emphasis on Southern Europe
Access this book
Other ways to access
Table of contents (22 chapters)
-
-
Overview papers
-
-
-
-
- Abele Kuipers, Matthew Gorton, Burkhard Schaer
Pages 31-54
-
Overview papers
-
-
- Machiel J. Reinders, Jos Bartels, Gé Backus
Pages 57-65
-
- Jean-François Hocquette, Alain Jacquet, Georges Giraud, Isabelle Legrand, Pierre Sans, Pascal Mainsant et al.
Pages 67-82
-
- Carla Lazzaroni, Miriam Iacurto, Federico Vincenti, Davide Biagini
Pages 83-96
-
- María J. Alcalde, Guillermo Ripoll, Begoña Panea
Pages 97-107
-
- Maria Raquel Ventura-Lucas, Cristina Marreiros
Pages 109-123
-
- Abele Kuipers, Magali Estève, Lidija Tomic, Ante Vuletic, Igor Spiroski, Zorica Djordjevic et al.
Pages 125-134
-
- Žaklina Stojanović, Radmila Dragutinović-Mitrović, Galjina Ognjanov
Pages 135-146
-
- Burkhard Schaer, Ruzica Butigan, Nataša Renko, Ante Vuletić, Nina Berner, Marija Klopčič
Pages 147-159
-
- Jurij Pohar, Marija Klopčič
Pages 161-177
-
- Marija Klopčič, Frans J. H. M. Verhees, Abele Kuipers, Mira Kos-Skubic
Pages 179-193
-
- Ante Ivanković, Nikolina Kelava
Pages 195-203
-
- Jasmina Ranilović, Irena Colić Barić
Pages 205-215
-
- Vlade Zaric, Vladan Bodganovic, Zorica Vasiljevic, Danijela Petkovic, Jasna Mastilovic
Pages 217-231
-
- Blagica Sekovska, Gjoko Bunevski
Pages 233-238
About this book
Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the consumer, which requires a personal approach. At this point, one enters the field of food consumer science. This can be seen as a hybrid of two distinct sciences. On one hand, there is the 'hardware' component, i.e. the science of food. On the other hand, the 'software' component, related to the science of consumers' preferences and behaviour. In animal science, nearly all attention is given to the 'hardware' aspect. However, to build a successful business in quality food products, the 'software' aspect is essential. This publication devotes special attention to the consumer and gives insight into an area of knowledge still very much in development. It is intended to enhance understanding of the complex relationships in the route from products to consumers and offers practical solutions in this field. This publication includes review articles covering basic aspects of food consumer science and research trends in the field, and a series of country reports and articles on relevant studies related to the topic, with emphasis on Southern Europe.
