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Consumer Preferences and Acceptance of Food Products
The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food an...
Supply Management Research
Der fünfte Band der Buchreihe "Advanced Studies in Supply Management" präsentiert die wissenschaftlichen Fortschritte in den Forschungsfeldern Einkauf, Materialwirtschaft, Logistik und Supply Chain Management.
Routledge Handbook of Food Waste
This comprehensive handbook represents a definitive state of the current art and science of food waste from multiple perspectives. The issue of food waste has emerged in recent years as a major global problem. Recent research has enabled greater understanding and measurement of loss and waste throughout food supply chains, shedding light on contributing factors and practical solutions. This book includes perspectives and disciplines ranging from agriculture, food science, industrial ecology, history, economics, consumer behaviour, geography, theology, planning, sociology, and environmental policy among others. The Routledge Handbook of Food Waste addresses new and ongoing debates around syst...
2010
Up-to-date information on more than 8,000 institutions and some 14,000 persons in public life in North Rhine-Westphalia: authorities and departments of local, state and federal administration; jurisdiction; syndicates and other organizations from politics, business, academic life, the arts etc.; notaries, church offices, schools, universities, museums, libraries, hospitals, banks and mayors, District Administrators, chairpersons, presidents, directors, managing directors and other executives.
BEHR'S Jahrbuch Gemeinschaftsgastronomie 2017
Dieses Jahrbuch gibt Ihnen anhand kurzer Beiträge einen Überblick über aktuelle und zukünftige Trends, die für die Gemeinschaftsgastronomie relevant sind.
