Expectations And The Food Industry

Author : John B. Hutchings
Publisher : Springer
Page : 180 pages
File Size : 41,7 Mb
Release : 2003-04-30
Category : Technology & Engineering
ISBN : 0306472910

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Expectations and the Food Industry by John B. Hutchings Pdf

We purchase an object or enter a scene not for their own sake but for the expectations we have of them. When we purchase an orange we do so in the expectation that it will quench our thirst or that it will taste good, or that it will make us healthy. On the other hand, our orange is so perfect looking (because it has been dosed with insecticide and herbicide) and shiny (because it has been coated with wax) that if we do not wash it thoroughly before eating we will eat it in the expectation that it will poison us. The activity of the moment is pursued not only for duty or immediate pleasure, but also with the dread, excitement, or merely boredom of that which we have a plate of food in front of us, we are lies ahead. This applies whether entering a room, shopping, at work or play, or merely doing the washing up. We are continually experiencing expectations, most of them subconsciously. However, all lead to motivation and state of mind. Joy or disappointment results from the fulfilment or otherwise of prior expectations. In other words, the stimulus provided by the total appearance of an object or scene engenders expectations of the outcome of our involvement with the object or event.

Author : Hal MacFie
Publisher : Elsevier
Page : 624 pages
File Size : 45,5 Mb
Release : 2007-06-30
Category : Technology & Engineering
ISBN : 9781845693381

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Consumer-Led Food Product Development by Hal MacFie Pdf

Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area. Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers’ food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods. Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. Introduces the factors affecting consumer food choice Explores issues such as sensory perception, culture and ethics Analyses methods to understand food related attitudes

Author : Professor Adam Lindgreen,Professor Joëlle Vanhamme,Professor Martin K Hingley
Publisher : Gower Publishing, Ltd.
Page : 392 pages
File Size : 41,6 Mb
Release : 2012-08-28
Category : Business & Economics
ISBN : 9781409459576

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The Crisis of Food Brands by Professor Adam Lindgreen,Professor Joëlle Vanhamme,Professor Martin K Hingley Pdf

Food and agribusiness is one of the fastest changing global markets; change that is driven by technology, developments in manufacturing and supply, and a growing consumer engagement. The success of the agri-food industry and many of our household brand names will depend on how much you understand about these changes and the extent to which you can deliver secure and competitive products in the face of growing expectations about food safety and quality, as well as changing attitudes about the environment, human diet and nutrition, and animal welfare. The Crisis of Food Brands offers perspectives on many key aspects of these changes including the role of business, policy-makers, and the media in communicating with and engaging stakeholders about: o relevant and dynamic models of risk and crisis management; o the value of innovative and, sometimes controversial, food systems; o their buying behaviour and attitudes to movements such as organic and fair trade; o how and where we source and buy our food now (and in the future). The quality of the original research that underpins this book and the imagination and practicality with which the authors address its applications for the industry is first rate. Anyone with responsibility for marketing food, communicating about the food industry, or engaging with consumers will find this an important source of ideas and inspiration.

Author : Michael Moss
Publisher : Signal
Page : 461 pages
File Size : 48,9 Mb
Release : 2013-02-26
Category : Business & Economics
ISBN : 9780771057090

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Salt Sugar Fat by Michael Moss Pdf

From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."

Author : Anonim
Publisher : Unknown
Page : 16 pages
File Size : 46,7 Mb
Release : 1981
Category : Food processing plants
ISBN : MINN:31951003060309N

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Food Processing and Packaging Equipment, United Kingdom by Anonim Pdf

Author : Anonim
Publisher : Unknown
Page : 8 pages
File Size : 48,5 Mb
Release : 1983
Category : Food processing machinery industry
ISBN : MINN:31951003067804E

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Food Processing and Packaging Equipment, Germany by Anonim Pdf

Author : Ralph Early
Publisher : Springer Science & Business Media
Page : 328 pages
File Size : 46,7 Mb
Release : 2012-12-06
Category : Business & Economics
ISBN : 9781461521273

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Guide to Quality Management Systems for the Food Industry by Ralph Early Pdf

Whenever I step into an aeroplane I cannot avoid considering the risks associated with flying. Thoughts of mechanical failure, pilot error and ter rorist action fill my mind. I try to reassure myself with statistics which tell me there is greater chance of injury crossing the road. The moment the plane takes off I am resigned to my fate, placing faith in pilots who are highly qualified and superbly trained for the task of delivering me safely to my destination. To be a passenger in an aeroplane is to express faith in the systems used by the airline. It is to express a faith in the quality of the airline's organisation and the people who work within it. The same is true of surgery. Thoughts of mortality are difficult to avoid when facing the surgeon's knife. However, faith in the surgeon's training and skill; faith in the anaesthetist and theatre technicians, faith in the efficient resources and quality of the hospital all help to convince that there is little need to worry. Apart from flying and surgery there are many facets of life which entail risk, but, knowing the risks, we willingly place our confidence in others to deliver us safely. In the consumption of food, however, few of us consider the risks. Everyday, if we are fortunate, we eat food. Food sustains and gives us pleasure. Food supports our social interactions.

Author : Howard R. Moskowitz,I. Sam Saguy,Tim Straus
Publisher : CRC Press
Page : 506 pages
File Size : 40,5 Mb
Release : 2009-06-24
Category : Technology & Engineering
ISBN : 9781420065558

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An Integrated Approach to New Food Product Development by Howard R. Moskowitz,I. Sam Saguy,Tim Straus Pdf

Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.

Author : Kathryn Rudie Harrigan
Publisher : Beard Books
Page : 446 pages
File Size : 55,5 Mb
Release : 2003
Category : Business & Economics
ISBN : 9781587981968

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Declining Demand, Divestiture, and Corporate Strategy by Kathryn Rudie Harrigan Pdf

This is a reprint of a previously published book. It's original title was Strategies for Decliing Businesses.

Author : United States. Bureau of International Commerce
Publisher : Unknown
Page : 124 pages
File Size : 43,7 Mb
Release : 1971
Category : Food industry and trade
ISBN : MINN:31951D03266741H

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Food Processing and Packaging Machinery and Equipment by United States. Bureau of International Commerce Pdf

Author : Anonim
Publisher : Unknown
Page : 12 pages
File Size : 47,8 Mb
Release : 1984
Category : Food processing machinery industry
ISBN : MINN:31951003070064L

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Food Processing and Packaging Equipment, Brazil by Anonim Pdf

Author : Anonim
Publisher : Unknown
Page : 234 pages
File Size : 47,7 Mb
Release : 1994
Category : Occupations
ISBN : MSU:31293016379962

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Career Guide to Industries by Anonim Pdf

Author : United States. Office of International Marketing
Publisher : Unknown
Page : 170 pages
File Size : 48,7 Mb
Release : 1975
Category : Food
ISBN : STANFORD:20501068020

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Food Processing and Packaging Equipment by United States. Office of International Marketing Pdf

Author : Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano
Publisher : CRC Press
Page : 716 pages
File Size : 47,6 Mb
Release : 2004-11-30
Category : Technology & Engineering
ISBN : 9780203997277

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Novel Food Processing Technologies by Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano Pdf

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Author : Anderson de Souza Sant'Ana
Publisher : John Wiley & Sons
Page : 696 pages
File Size : 49,8 Mb
Release : 2016-12-15
Category : Technology & Engineering
ISBN : 9781118823057

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Quantitative Microbiology in Food Processing by Anderson de Souza Sant'Ana Pdf

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.