Food Quality and Consumer Value

1. Front Matter

   Pages I-XVI

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2. Introduction

   1. Introduction

      • Monika J. A. Schröder

      Pages 1-6

3. Defining Quality, Value, Food and the Consumer

   1. Front Matter

      Pages 7-11

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   2. Quality and Value

      • Monika J. A. Schröder

      Pages 13-39

   3. An Exploration of Food, Food Quality and Food Qualities

      • Monika J. A. Schröder

      Pages 41-52

   4. Theoretical Perspectives on Consumer Behaviour and Food Choice

      • Monika J. A. Schröder

      Pages 53-86

4. Food Quality Attributes

   1. Front Matter

      Pages 95-100

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   2. Food Composition

      • Monika J. A. Schröder

      Pages 101-136

   3. Origins and Nature of Sensory and other Performance Attributes in Foods

      • Monika J. A. Schröder

      Pages 137-165

   4. Food Additives, Functional Food Ingredients and Food Contaminants

      • Monika J. A. Schröder

      Pages 167-196

5. Understanding the Food Consumer

   1. Front Matter

      Pages 209-214

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   2. Homeostatic and Psychological Bases of Eating and Drinking

      • Monika J. A. Schröder

      Pages 215-247

   3. The Food Consumer in Society

      • Monika J. A. Schröder

      Pages 249-272

   4. “Good” and “Bad” Foods

      • Monika J. A. Schröder

      Pages 273-292

6. Conclusion

   1. Conclusion

      • Monika J. A. Schröder

      Pages 301-305

7. Back Matter

   Pages 307-330

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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.

• Beverages
• Consumer Satisfaction
• Consumer Value
• Functional Food
• Lebensmittelqualität
• Quality Assurance
• Qualitätssicherung
• Verbraucherzufriedenheit
• food quality

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)

• Faculty of Business and Arts, Queen Margaret University College, Edinburgh, UK

  Monika J. A. Schröder

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