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Consumer expectations and their role in food acceptance

  • Chapter
Measurement of Food Preferences

Abstract

The study of the human response to food is a complex and rapidly evolving field. It encompasses a wide range of scientific disciplines, ranging from food science and technology to nutrition, biochemistry, physiology, psychology, marketing and catering. As may be expected in such an interdisciplinary area, numerous scientific concepts have evolved to describe various aspects of the phenomenon under investigation. However, the terminology used to describe these concepts, as well as the methods for measuring them, differ from one discipline to another. Food ‘acceptance’ is one such concept. Since the focus of this chapter concerns factors that influence food acceptance, I would first like to describe and define food acceptance and then to detail the operational approach that we have used to measure it in the laboratory.

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Authors
  1. A. V. Cardello
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Editors and Affiliations

  1. Head of Department of Consumer Sciences, AFRC Institute of Food Research, Reading, UK

    H. J. H. MacFie

  2. MMR Product and Concept Research, The Lord Zuckerman Research Centre, Reading, UK

    D. M. H. Thomson

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© 1994 Springer Science+Business Media Dordrecht

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Cardello, A.V. (1994). Consumer expectations and their role in food acceptance. In: MacFie, H.J.H., Thomson, D.M.H. (eds) Measurement of Food Preferences. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2171-6_10

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  • DOI: https://doi.org/10.1007/978-1-4615-2171-6_10

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5908-1

  • Online ISBN: 978-1-4615-2171-6

  • eBook Packages: Springer Book Archive

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