Consumer Acceptance Model For Food Biotechnology

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Consumer Acceptance of Genetically Modified Foods

Author : Robert Eugene Evenson
Publisher : CABI
ISBN 13 : 9780851999715
Total Pages : 264 pages
Book Rating : 4.9/5 (997 download)

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Book Synopsis Consumer Acceptance of Genetically Modified Foods by : Robert Eugene Evenson

Download or read book Consumer Acceptance of Genetically Modified Foods written by Robert Eugene Evenson and published by CABI. This book was released on 2004 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years there have been increasing concerns about the potential health risks of genetically modified foods. Consumer perceptions vary between countries, but are probably most pronounced in Europe and least in North America. These have had a profound and controversial effect on the development of markets for GM products.This book presents a compilation of studies of consumer acceptance of GM foods. These studies utilized different methods and evidence including: price and expenditure data; experimental methods; "willingness to pay"; consumer attitudes; and economic consequences.

Consumer-Led Food Product Development

Author : Hal MacFie
Publisher : Elsevier
ISBN 13 : 1845693388
Total Pages : 632 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Consumer-Led Food Product Development by : Hal MacFie

Download or read book Consumer-Led Food Product Development written by Hal MacFie and published by Elsevier. This book was released on 2007-06-30 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Between Understanding and Trust

Author : Claudia von Grote
Publisher : Routledge
ISBN 13 : 1135288070
Total Pages : 278 pages
Book Rating : 4.1/5 (352 download)

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Book Synopsis Between Understanding and Trust by : Claudia von Grote

Download or read book Between Understanding and Trust written by Claudia von Grote and published by Routledge. This book was released on 2005-06-28 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book identifies and analyses the public understanding of science and technology and makes an important new contribution towards restoring public faith in scientific authority.

Advances in Food and Nutrition Research

Author : Steve Taylor
Publisher : Gulf Professional Publishing
ISBN 13 : 9780120164486
Total Pages : 328 pages
Book Rating : 4.1/5 (644 download)

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Book Synopsis Advances in Food and Nutrition Research by : Steve Taylor

Download or read book Advances in Food and Nutrition Research written by Steve Taylor and published by Gulf Professional Publishing. This book was released on 2004-10-13 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines. Series established since 1948 Advisory Board consists of 8 respected scientists Unique series as it combines food science and nutrition research

Novel Enzyme Technology for Food Applications

Author : R Rastall
Publisher : Elsevier
ISBN 13 : 184569371X
Total Pages : 337 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Novel Enzyme Technology for Food Applications by : R Rastall

Download or read book Novel Enzyme Technology for Food Applications written by R Rastall and published by Elsevier. This book was released on 2007-09-21 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications.Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates.Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology. - Reviews the latest advanced methods to develop specific enzymes - Discusses ways of producing higher quality food products - Explores the improvement and production of enzymes

Market Development for Genetically Modified Foods

Author : V. Santaniello
Publisher : CABI
ISBN 13 : 9780851997018
Total Pages : 334 pages
Book Rating : 4.9/5 (97 download)

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Book Synopsis Market Development for Genetically Modified Foods by : V. Santaniello

Download or read book Market Development for Genetically Modified Foods written by V. Santaniello and published by CABI. This book was released on 2002-03-06 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: The investment climate for firms producing genetically modified (GM) agricultural products has recently experienced considerable change, with the occurrence of remarkably high rate of farmer acceptance, but considerable consumer resistance. The present system that involves firms developing biotech products, farmers producing the products, food and related agribusiness industrial firms, and consumers of food, is very volatile. This however will soon be affected by changes in reulatory, trade and food safety regimes.This book addresses these key issues and is based on papers presented at the fourth meeting of The International Consortium on Agricultural Biotechnology Research (ICABR), on Economics of Agricultural Biotechnology, held at Ravello, Italy, in August 2000. Organized in four parts, this volume focuses on:Consumer reactions to GM food informationRegulatory issuesFarmer acceptance of biotech productsChanges in industrial organization in life science and food sectors

Understanding Consumers of Food Products

Author : Lynn Frewer
Publisher : Woodhead Publishing
ISBN 13 : 1845692500
Total Pages : 696 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Understanding Consumers of Food Products by : Lynn Frewer

Download or read book Understanding Consumers of Food Products written by Lynn Frewer and published by Woodhead Publishing. This book was released on 2006-12-22 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of different consumers, the attributes of specific foods, and the environment in which food choices occur. Recognising diversity between individual consumers, different stages of life, and different cultural contexts is increasingly important as markets become increasingly diverse and international.The book begins with a comprehensive introduction and analysis of the key drivers of consumer food choices, such as the environment and sensory product features. Part two examines the role of consumers' attitudes towards quality and marketing, and their views on food preparation and technology. Part three covers cultural and individual differences in food choice as well as addressing potentially influential factors such as age and gender. Important topics such as public health and methods to change consumers' preferences for unhealthy foods are discussed in part four. The final section concludes with advice on developing coherent safety policies and the consumers' responsibility for food production and consumption.Understanding consumers of food products is a standard reference for all those in the food industry concerned with product development and regulation. - Develop an understanding of buyer behaviour to assist developing successful products - Recognise the diversity between consumers and learn how to cater for their needs - Covers cultural and individual differences in food choice

Genetically Modified Crop Production

Author : Joachim Scholderer
Publisher : vdf Hochschulverlag AG
ISBN 13 : 3728134945
Total Pages : 62 pages
Book Rating : 4.7/5 (281 download)

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Book Synopsis Genetically Modified Crop Production by : Joachim Scholderer

Download or read book Genetically Modified Crop Production written by Joachim Scholderer and published by vdf Hochschulverlag AG. This book was released on 2012 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Technology Disruptions

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128214740
Total Pages : 390 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Food Technology Disruptions by : Charis M. Galanakis

Download or read book Food Technology Disruptions written by Charis M. Galanakis and published by Academic Press. This book was released on 2021-01-20 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Technology Disruptions covers the latest disruptions in the food industry, such as the Internet of Things, digital technologies, modern applications like 3D printing, bacterial sensors in food packaging, electronic noses for food authentication, and artificial intelligence. With additional discussions on innovative distribution and delivery of food and consumer acceptance of food disruptions, this book is an essential resource for food scientists, technologists, engineers, agriculturalists, chemists, product developers, researchers, academics and professionals working in the food industry. While innovations play an important role in food production, disruptive technologies are a revolutionary type of innovation that can displace an established technology and shake up the industry...or create a completely new industry. Currently, digital technologies and smart applications lead innovations in the food sector in order to optimize the food supply chain and to develop and deliver tailor-made food products to consumers with new eating habits. - Covers digital technologies in agriculture, food production and food processing, modern eating habits, personalized nutrition, and relevant innovative food products - Brings alternative protein sources, novel functional foods and artificial meat - Discusses the Internet of Things, digital technologies and modern applications like 3D printing, smart packaging and smart food distribution

Marketing Nutrition

Author : Brian Wansink
Publisher : University of Illinois Press
ISBN 13 : 0252092791
Total Pages : 226 pages
Book Rating : 4.2/5 (52 download)

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Book Synopsis Marketing Nutrition by : Brian Wansink

Download or read book Marketing Nutrition written by Brian Wansink and published by University of Illinois Press. This book was released on 2010-10-01 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although encouraging people to eat more nutritiously can promote better health, most efforts by companies, health professionals, and even parents are disappointingly ineffective. Brian Wansink’s Marketing Nutrition focuses on why people eat the foods they do, and what can be done to improve their nutrition. Wansink argues that the true challenge in marketing nutrition lies in leveraging new tools of consumer psychology (which he specifically demonstrates) and by applying lessons from other products’ failures and successes. The key problem with marketing nutrition remains, after all, marketing.

Statistical Methods in Food and Consumer Research

Author : Maximo C. Gacula Jr.
Publisher : Academic Press
ISBN 13 : 0080920330
Total Pages : 868 pages
Book Rating : 4.0/5 (89 download)

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Book Synopsis Statistical Methods in Food and Consumer Research by : Maximo C. Gacula Jr.

Download or read book Statistical Methods in Food and Consumer Research written by Maximo C. Gacula Jr. and published by Academic Press. This book was released on 2008-12-01 with total page 868 pages. Available in PDF, EPUB and Kindle. Book excerpt: Statistical Methods in Food and Consumer Research, Second Edition, continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition includes the most recent applications of statistical methods, and features significant updates as well as two new chapters. Covering the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping in addition to several other methodologies, this is the comprehensive reference needed by those studying sensory evaluation and applied statistics in agriculture and biological sciences. Research professionals working with food, beverages, healthcare, cosmetics, and other related areas will find the book a valuable guide to the variety of statistical methods available. - Provides comprehensive coverage of statistical techniques in sensory testing - Includes data compiled from real-world experiments - Covers the latest in data interpretation and analysis - Addresses key methods such as R-index, Thursonian Discriminal Distances, group sequential tests, beta-binomial tests, sensory difference and similarity tests, just-about-right data, signal-to-noise ratio, analysis of cosmetic data, Descriptive Analysis, claims substantiation and preference mapping

Introduction to Food Biotechnology

Author : Perry Johnson-Green
Publisher : CRC Press
ISBN 13 : 135198943X
Total Pages : 352 pages
Book Rating : 4.3/5 (519 download)

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Book Synopsis Introduction to Food Biotechnology by : Perry Johnson-Green

Download or read book Introduction to Food Biotechnology written by Perry Johnson-Green and published by CRC Press. This book was released on 2018-10-03 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems. Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.

Fundamentals of Food Reaction Technology

Author : Mary D. Earle
Publisher : Royal Society of Chemistry
ISBN 13 : 9781904007531
Total Pages : 204 pages
Book Rating : 4.0/5 (75 download)

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Book Synopsis Fundamentals of Food Reaction Technology by : Mary D. Earle

Download or read book Fundamentals of Food Reaction Technology written by Mary D. Earle and published by Royal Society of Chemistry. This book was released on 2003 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction and control of the changes that occur during the processing of food materials, and the rates of changes and the factors that influence them. This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the application of reaction technology, and uses this in a straightforward way, with understandable examples set within an industrial context. The book starts by setting out the general principles governing change in the nature and chemistry of a food constituent, and extends this to include the dynamics of the reactions of the many chemical constituents of food raw materials and ingredients. Fundamentals of Food Reaction Technology is intended for those working in process design, organisation and control, and will give technical managers an overall view of how the application of reaction technology in the future can lead to a "high tech" food industry. It will also be a valuable guide for students, lecturers and practitioners in development and process technology and engineering.

Using the Engineering Literature

Author : Bonnie A. Osif
Publisher : CRC Press
ISBN 13 : 0203966163
Total Pages : 636 pages
Book Rating : 4.2/5 (39 download)

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Book Synopsis Using the Engineering Literature by : Bonnie A. Osif

Download or read book Using the Engineering Literature written by Bonnie A. Osif and published by CRC Press. This book was released on 2006-08-23 with total page 636 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of engineering is becoming increasingly interdisciplinary, and there is an ever-growing need for engineers to investigate engineering and scientific resources outside their own area of expertise. However, studies have shown that quality information-finding skills often tend to be lacking in the engineering profession. Using the Engineerin

The Regulation of Agricultural Biotechnology

Author : Robert E. Evenson
Publisher : CABI
ISBN 13 : 9780851999708
Total Pages : 328 pages
Book Rating : 4.9/5 (997 download)

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Book Synopsis The Regulation of Agricultural Biotechnology by : Robert E. Evenson

Download or read book The Regulation of Agricultural Biotechnology written by Robert E. Evenson and published by CABI. This book was released on 2004-03-29 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: The regulatory systems in place prior to the development and expansion of agricultural biotechnology are still responding to this new form of technology. Such systems include trade law, intellectual property law, contract law, environmental regulations and biosafety regulations.This book reviews these regulatory changes and consists of 24 chapters developed from papers presented at a conference of the International Consortium on Agricultural Biotechnology Research, held in Italy in July 2002. It primarily considers the relationship between these changes and innovation, market development and international trade.

Nanotechnology and Functional Foods

Author : Cristina Sabliov
Publisher : John Wiley & Sons
ISBN 13 : 1118462173
Total Pages : 402 pages
Book Rating : 4.1/5 (184 download)

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Book Synopsis Nanotechnology and Functional Foods by : Cristina Sabliov

Download or read book Nanotechnology and Functional Foods written by Cristina Sabliov and published by John Wiley & Sons. This book was released on 2015-04-21 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic to the final product, which hinders acceptance by consumers. In addressing these challenges, development of effective delivery systems is critical to meet the consumer needs for effective bioactives. The scientific knowledge behind developing effective delivery of bioactive components into modern and wide-ranging food products will be essential to reap their health-promoting benefits and to support the sustained growth of the functional foods market. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients explores the current data on all aspects of nanoscale packing, carrying and delivery mechanisms of bioactives ingredients to functional foods. The book presents various delivery systems (including nano-emulsions, solid lipid nanoparticles, and polymeric nano-particles), their properties and interactions with other food components, and fate in the human body. Later chapters emphasize the importance of consumers attitude towards nano-delivery for the success of the technology and investigate the challenges faced by regulatory agencies to control risks and harmonize approaches worldwide. The wide applicability of bioactive delivery systems with the purpose of improving food quality, food safety and human health will make this book a worthy reference for a diverse range of readers in industry, research and academia.

Sensory Evaluation and Consumer Acceptance of New Food Products

Author : Ana Isabel de Almeida Costa
Publisher : Royal Society of Chemistry
ISBN 13 : 1839166665
Total Pages : 453 pages
Book Rating : 4.8/5 (391 download)

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Book Synopsis Sensory Evaluation and Consumer Acceptance of New Food Products by : Ana Isabel de Almeida Costa

Download or read book Sensory Evaluation and Consumer Acceptance of New Food Products written by Ana Isabel de Almeida Costa and published by Royal Society of Chemistry. This book was released on 2024-08-14 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about all aspects of this in one volume for the first time. It provides comprehensive, state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. Combining knowledge and expertise from multiple disciplines that study food sensory evaluation and consumer behaviour, it covers advanced methods including analytical, instrumental and human characterization of flavour, aspects of food processing and special research applications of knowledge and methods related to consumers’ evaluation of new food products. Researchers and professionals working in food science and chemistry are sure to find this an interesting read.