CONSUMER KNOWLEDGE ABOUT FOOD PRODUCT LABELLNG

Knowledge, Attitude, and Practice about Food Hygiene and Safety among Food Catering Staff in Yazd

Introduction: Observance of food hygiene and safety by the staff working in the food supply and distribution sector is one of the most important factors in prevention of foodborne diseases. However, considering the inadequate knowledge and inappropriate performance of the staff, we are faced with many epidemics of food poisoning. Therefore, this study was conducted to determine the knowledge, a...

Functional food. Product development, marketing and consumer acceptance--a review.

It was mainly the advances in understanding the relationship between nutrition and health that resulted in the development of the concept of functional foods, which means a practical and new approach to achieve optimal health status by promoting the state of well-being and possibly reducing the risk of disease. Functional foods are found virtually in all food categories, however products are no...

New insights into consumer-led food product development

This paper builds upon a review of relevant marketing, consumer science and innovation management literature to introduce the concept of consumer-led new product development and describe its main implementation stages. The potential shortcomings of this concept’s application in European food industry are described. Contrary to previous optimistic views, it is put forward that without significan...

Gathering current knowledge about quality evaluation in software product lines

Recently, a number of methods and techniques for assessing the quality of software product lines have been proposed. However, to the best of our knowledge, there is no study which summarizes all the existing evidence about them. This paper presents a systematic review that investigates what methods and techniques have been employed (in the last 10 years) to evaluate the quality of software prod...

“consumer Science in Food”