Explore
Food, Health and Safety in Cross Cultural Consumer Contexts
0 Ungluers have
Faved this Work
Login to Fave
The concept of cross-cultural perspectives in research in food is important in general and particularly so in relation to human perception in food and health. Food concepts are very different across different jurisdictions. Different markets and cultures have varying perspectives on what is considered a palatable, acceptable, or useful food or food product; in simple terms, one size does not at all in the majority of cases. Specific markets thus need targeted food design, to be successful from a myriad of perspectives. In this Special Issue anthology "Food, Health and Safety in Cross-Cultural Consumer Contexts", we bring together articles that show the wide range of studies from fundamental to market applicability currently in focus in sensory and consumer science in food, health, and safety cross-cultural contexts. From the included perspectives, it is abundantly clear that there is a need for much knowledge related to future food design linked to cross-cultural contexts and that this will continue to be critical to the success of food transfer in global food markets.
This book is included in DOAB.
Why read this book? Have your say.
You must be logged in to comment.
Rights Information
Are you the author or publisher of this work? If so, you can claim it as yours by registering as an Unglue.it rights holder.Downloads
This work has been downloaded 67 times via unglue.it ebook links.
- 67 - pdf (CC BY) at Unglue.it.
Keywords
- age differences
- Albanian consumers
- basic tastes
- beef
- Biology, Life Sciences
- bootstrapping
- Brazil
- butter preference
- certification mark
- Check-All-That-Apply
- China
- Circular Economy
- coffee
- consumer
- Consumer behavior
- consumer liking
- consumer preference
- consumer survey
- Consumers
- cross cultural study
- Cross-cultural
- cross-cultural consumer differences
- cross-culture
- cultural consumer context
- Cultural Studies
- Dairy
- Denmark
- Diet
- environmental concern
- Finland
- Food & society
- food handling
- food hygiene
- food innovation adoption
- food quality
- food reward
- food safety
- Food security
- food service industry
- fruit chips
- gender differences
- Health
- health consciousness
- healthy food consumption
- hedonic based projective mapping
- hedonic transfer
- hierarchical clustering
- individual differences
- Information behavior
- Kosovar consumers
- liking
- Marketing
- Mathematics & science
- meat substitute
- meathybrid
- microbiological risk
- model matrix
- n/a
- oat products
- optimistic bias
- organic foods consumerism
- PGI status
- plant-based proteins
- post-ingestive food pleasure
- post-ingestive sensation
- purchase intention
- questionnaire
- Reference, information & interdisciplinary subjects
- Research & information: general
- Risk
- risk perception
- safety food
- Satisfaction
- sensory
- sensory attributes
- Social Trust
- Society & culture: general
- Society & Social Sciences
- taste mixtures
- taste primaries
- taste-taste interactions
- temperature
- traceability system
- volatiles
- Waterford Blaa
- Western Balkan countries
Links
DOI: 10.3390/books978-3-0365-1339-3Editions