Consumer attitudes to food quality products

Emphasis on Southern Europe

  • Editors
  • Marija Klopčič
  • Abele Kuipers
  • Jean-François Hocquette
Book

Part of the EAAP – European Federation of Animal Science book series (EAAP, volume 133)

Table of contents

  1. Front Matter
    Pages 1-9
  2. Overview papers

    1. Front Matter
      Pages 11-11
    2. Klaus G. Grunert
      Pages 23-30
  3. Overview papers

    1. Front Matter
      Pages 55-55
    2. Jean-François Hocquette, Alain Jacquet, Georges Giraud, Isabelle Legrand, Pierre Sans, Pascal Mainsant et al.
      Pages 67-82
    3. Carla Lazzaroni, Miriam Iacurto, Federico Vincenti, Davide Biagini
      Pages 83-96
    4. Maria Raquel Ventura-Lucas, Cristina Marreiros
      Pages 109-123
    5. Abele Kuipers, Magali Estève, Lidija Tomic, Ante Vuletic, Igor Spiroski, Zorica Djordjevic et al.
      Pages 125-134
    6. Burkhard Schaer, Ruzica Butigan, Nataša Renko, Ante Vuletić, Nina Berner, Marija Klopčič
      Pages 147-159
    7. Marija Klopčič, Frans J. H. M. Verhees, Abele Kuipers, Mira Kos-Skubic
      Pages 179-193
    8. Ante Ivanković, Nikolina Kelava
      Pages 195-203
    9. Vlade Zaric, Vladan Bodganovic, Zorica Vasiljevic, Danijela Petkovic, Jasna Mastilovic
      Pages 217-231
    10. Blagica Sekovska, Gjoko Bunevski
      Pages 233-238

About this book

Introduction

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.

Bibliographic information

  • DOI https://doi.org/10.3920/978-90-8686-762-2
  • Copyright Information Wageningen Academic Publishers 2013
  • Publisher Name Wageningen Academic Publishers, Wageningen
  • eBook Packages Biomedical and Life Sciences
  • Online ISBN 978-90-8686-762-2
  • About this book