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Food and Consumer Behavior

A Comprehensive Reference

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1600 Seiten

2026
Elsevier - Health Sciences Division
978-0-443-29139-5 (ISBN)

Noch nicht erschienen (ca. Juni 2026)
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What and how we eat has big implications for our health, our society and the environment. Therefore, it is crucial that we understand what people eat, the reasons why people eat the way they do, and how we can best change food consumer practices. Food is the biggest business in the world, but until recently the emphasis has been on food science and technology (the food product) and not on the food consumer. But there has been a lot of progress in the past 10-20 years on consumer research for foods. There is currently no reference that pulls together these developments. Comprehensive Food and Consumer Behavior 1e will emphasize methods for studying consumer responses to foods. The book will also emphasize cross-cultural approaches to studying consumer food behavior, with the goal of extending the field to all parts of the globe, including Asia and Africa.

Dr. Herbert L. Meiselman is an internationally known expert in sensory and consumer research, product development, and food service. He received his training in Psychology and Biology at the University of Chicago, University of Massachusetts, and Cornell University. He retired as Senior Research Scientist at Natick Laboratories where he was the highest-ranking Research Psychologist in the U.S. government. His accomplishments were recognized with a 2005 Award from the President of the United States. He has served in Editorial roles for Food Quality and Preference, Journal of Foodservice, and Appetite. Dr. Meiselman was Co-Chairman of the 2003 Pangborn Sensory Science Symposium; he serves on the Executive Committee of the Pangborn Symposia. His current research interests include context/environment, emotion, wellness, and psychographics.

1. Methods for Studying Consumer Behavior Toward Foods (including Psychographics, etc.)
2. Sensory Effects on Consumer Behavior Toward Foods.
3. Consumer Behavior Toward Health and Wellness Related to Eating.
4. Cross Cultural Research on Consumer Behavior Toward Foods.
5. Contextual and Environmental Influences on Consumer Behavior Toward Foods (includes laboratory research, and different levels of eating from hospitals to fine dining)
6. Consumer Attitudes Toward Sustainability, Meat Eating, and other Ethical Issues.
7. Consumer Attitudes and Behavior Towards Foods in the Young and Elderly

Erscheint lt. Verlag	1.6.2026
Mitarbeit	Chef-Herausgeber: Herbert L. Meiselman
Verlagsort	Philadelphia
Sprache	englisch
Maße	216 x 276 mm
Gewicht	450 g
Themenwelt	Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-443-29139-X / 044329139X
ISBN-13	978-0-443-29139-5 / 9780443291395
Zustand	Neuware