Case Studies in the Traditional Food Sector

Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the food industry for achieving the following strategic aims: rejuvenating product image, shaping new market places, achieving market differentiation and geographical diffusion, achieving customer loyalty, promoting traditional features of the product and defining product positioning in competitive environment. There is an emerging demand from food industry professionals and undergraduate and postgraduate students who attend business and agricultural studies courses who want to gain practical information through real cases and field-based research. This book aims to answer the following questions, amongst others: How research in the field of consumer science became relevant for marketing strategies?, Which tangible economic and financial outcomes have been obtained by the joint work of sensory scientists, researchers in marketing field and food business professionals?, and which communication methods and practices have been relevant to make the most of R&D in the food industry? Through case studies, successful examples and practices are provided, with newer inputs for further theoretical investigation given. Both current and future professionals in the food industry will gain insights that can be used in their business environment. Bridges the gap between scholars and practitioners in understanding consumers in the traditional food sector Allows scientists and professionals to make the most of R&D outcomes Advances consumer science research to address business problems in the food industry

Produk Detail:

  • Author : Alessio Cavicchi
  • Publisher : Woodhead Publishing
  • Pages : 376 pages
  • ISBN : 0081012608
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKCase Studies in the Traditional Food Sector

Case Studies in the Traditional Food Sector

Case Studies in the Traditional Food Sector
  • Author : Alessio Cavicchi,Cristina Santini
  • Publisher : Woodhead Publishing
  • Release : 14 November 2017
GET THIS BOOKCase Studies in the Traditional Food Sector

Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the food industry for achieving the following strategic aims: rejuvenating product image, shaping new market places, achieving market differentiation and geographical diffusion, achieving customer loyalty, promoting traditional features of the product and defining product positioning in competitive environment.

Case Studies in the Beer Sector

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  • Author : Roberta Capitello,Natalia Maehle
  • Publisher : Woodhead Publishing
  • Release : 17 September 2020
GET THIS BOOKCase Studies in the Beer Sector

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  • Publisher : Woodhead Publishing
  • Release : 27 November 2018
GET THIS BOOKCase Studies in the Wine Industry

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  • Author : John Byrom,Dominic Medway
  • Publisher : Woodhead Publishing
  • Release : 05 November 2018
GET THIS BOOKCase Studies in Food Retailing and Distribution

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  • Publisher : Emerald Group Publishing
  • Release : 29 November 2019
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  • Publisher : Springer
  • Release : 06 January 2015
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  • Publisher : Emerald Group Publishing
  • Release : 04 July 2019
GET THIS BOOKContemporary Issues in Behavioral Finance

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  • Release : 06 July 2015
GET THIS BOOKThe Future of Food Tourism

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  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKProducts and Process Innovation in the Food Industry

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  • Release : 09 March 2020
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  • Publisher : Wageningen Academic Publishers
  • Release : 30 September 2017
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The food sector is changing. Consumers want not only tasty and healthy food products, but products that are sustainable and authentic. At the same time, new developments in farming, food processing, and retailing open up new opportunities in the development of food products. Bridging these challenges and opportunities is a major task for food marketing. This book traces consumer trends regarding healthiness, sustainability, authenticity, and convenience. It gives an introduction to current developments in farming, in food processing technology, and