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

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

Case Studies in the Beer Sector investigates managerial and marketing dynamics in the beer sector. It explores the relevance of consumer science and its use as a tool for marketing strategies, putting special focus on small craft breweries. The book provides a variety of case studies from several countries to outline the global context within which the beer industry is developing. Real-life examples on how innovation and differentiation strategies affect consumer perceptions of beer are included, along with the relationship

Case Studies in the Wine Industry

Case Studies in the Wine Industry
  • Author : Cristina Santini,Alessio Cavicchi
  • Publisher : Woodhead Publishing
  • Release : 27 November 2018
GET THIS BOOKCase Studies in the Wine Industry

Case Studies in the Wine Industry 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 wine industry to achieve certain goals, including the rejuvenation of product image, the shaping of new market places, the achievement of market differentiation and geographical diffusion, the achievement of customer loyalty, and the promotion of traditional features of the product. There is an

Case Studies in Food Retailing and Distribution

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

Case Studies in Food Retailing and Distribution aims to close the gap between academic researchers and industry professionals through the presentation of ‘real world’ scenarios and the application of field-based research. The book provides contemporary explorations of food retailing and consumption from various contexts around the globe. Using a case study lens, successful examples of practice are provided and areas for further theoretical investigation are offered. Coverage includes: the impact of retail concentration and the ongoing relevance of independent retailing

Atmospheric Turn in Culture and Tourism

Atmospheric Turn in Culture and Tourism
  • Author : Michael Volgger,Dieter Pfister
  • Publisher : Emerald Group Publishing
  • Release : 29 November 2019
GET THIS BOOKAtmospheric Turn in Culture and Tourism

Combining ideas of sustainable development, strategic marketing and branding with space design and architecture, this volume offers contemporary perspectives on the development and impact of 'atmospheric quality' in tourism and hospitality service situations. Topics discussed include: silent airports, ambient odours and, co-created atmospheres.

Future Foods

Future Foods
  • Author : Rajeev Bhat
  • Publisher : Academic Press
  • Release : 04 December 2021
GET THIS BOOKFuture Foods

Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and

Developing Relationships, Personalization, and Data Herald in Marketing 5.0

Developing Relationships, Personalization, and Data Herald in Marketing 5.0
  • Author : Kaur, Jasmine,Jindal, Priya,Singh, Amandeep
  • Publisher : IGI Global
  • Release : 24 June 2022
GET THIS BOOKDeveloping Relationships, Personalization, and Data Herald in Marketing 5.0

Within the past decade, marketing has experienced three major challenges: generation gap, prosperity polarization, and digital divide. The disconnect between older corporate executives and their younger managers and customers has proven to be a significant challenge. Digitalization brings fear of the unknown with the threats of job loss and privacy concerns. However, it also brings the promise of exponential growth and better living for humanity. Businesses must break the divide to ensure that technological advancement will move forward and not

Understanding Sport Organizations

Understanding Sport Organizations
  • Author : Trevor Slack,Terri Byers,Alex Thurston
  • Publisher : Human Kinetics
  • Release : 09 March 2020
GET THIS BOOKUnderstanding Sport Organizations

The classic groundbreaking text for understanding organizational theory in the sport industry is back in an extensively revised new edition. With an added emphasis on organizational behavior and practical applications of the theory, Understanding Sport Organizations: Applications for Sport Managers, Third Edition, provides a logical progression to understanding the many components of and processes in sport organizations. Readers will gain a strong theoretical foundation while learning how it applies within the context of the ever-changing field of sport management. In

Human and Animal Sensitivity

Human and Animal Sensitivity
  • Author : Fabio Napolitano
  • Publisher : MDPI
  • Release : 13 August 2019
GET THIS BOOKHuman and Animal Sensitivity

This book presents cross-discipline studies covering aspects ranging from animal science to social/consumer sciences and psychology, with the aim to collect and disseminate information promoting the continuous enhancement of animal welfare by improving stakeholders’ perception of animal welfare. Although animal welfare is about how the animals perceive the surrounding environment, the actual welfare of the animals is dependent on how the stakeholders perceive and weigh animal welfare. The stakeholders can, either directly (i.e., through stock-people interaction with the

Modernization of Traditional Food Processes and Products

Modernization of Traditional Food Processes and Products
  • Author : Anna McElhatton,Mustapha Missbah El Idrissi
  • Publisher : Springer
  • Release : 22 February 2016
GET THIS BOOKModernization of Traditional Food Processes and Products

This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors have shaped their development over time. Some modern products have remained local, while others are commodities that appear in peoples’ cabinets all over the world. Modernization of Traditional Food Processes

Functional Properties of Traditional Foods

Functional Properties of Traditional Foods
  • Author : Kristberg Kristbergsson,Semih Otles
  • Publisher : Springer
  • Release : 18 April 2016
GET THIS BOOKFunctional Properties of Traditional Foods

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional

Advances in National Brand and Private Label Marketing

Advances in National Brand and Private Label Marketing
  • Author : Francisco J. Martínez-López,Juan Carlos Gázquez-Abad
  • Publisher : Springer Nature
  • Release : 16 May 2021
GET THIS BOOKAdvances in National Brand and Private Label Marketing

This proceedings volume highlights the latest research presented at the 8th International Conference on Research on National Brand & Private Label Marketing (NB&PL2021). The topics covered include: retailing, private label portfolio and assortment management, marketing of premium store brands, using national brands to exclude (delist) and include, optimal assortment size, consumer store patronage, etc. Several contributions also focus on private label pricing and promotion, especially on the relative pricing of standard and premium private labels, and with regard to the

Case Studies in Novel Food Processing Technologies

Case Studies in Novel Food Processing Technologies
  • Author : C J Doona
  • Publisher : Elsevier
  • Release : 28 October 2010
GET THIS BOOKCase Studies in Novel Food Processing Technologies

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens