Books in Food marketing and management

1-10 of 19 results in All results

Food Sustainability and the Media

• 1st Edition
• April 26, 2024
• Marta Antonelli + 1 more
• English
• Paperback 978-0-323-91227-3

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• eBook 978-0-323-99832-1

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Food Sustainability and the Media: Linking Awareness, Knowledge and Action is the first book to explore the roles that the media plays in raising awareness, spurring action, and increasing understanding about food security and global sustainability issues. The book addresses the means of leveraging traditional and new media to advance food and sustainability discourse by linking awareness, knowledge, and action. The book links sustainability and food security in media communication to address different topics, including the way climate change is framed by the media, key factors of success and failure in NGOs, public and corporate communication, and climate change denial.

Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy

• 1st Edition
• April 12, 2023
• Dilip Ghosh + 2 more
• English
• Paperback 978-0-323-85615-7

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• eBook 978-0-323-85616-4

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**Association of American Publishers (AAP) PROSE Award Finalist in Nursing and Allied Health Services, 2024**Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy explains strategies to guide consumers toward making informed food purchases. The book begins with coverage of nutrition science before moving into nutrition marketing, social marketing and responsibility, consumer perception and insight, public health policy and regulation, case studies, and coverage on how to integrate holistic health into mainstream brand marketing. Intended for food and nutrition scientists who work in marketing, manufacturing, packaging, as well as clinical nutritionists, health care policymakers, and graduate and post graduate students in nutrition and business-related studies, this book will be a welcomed resource.

Transdisciplinary Case Studies on Design for Food and Sustainability

• 1st Edition
• April 25, 2021
• Sonia Massari
• English
• Paperback 978-0-12-817821-8

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• eBook 978-0-12-817822-5

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Transdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivity of sustainability, food, and design, demonstrating the presence of food design in various food-related fields of study. Broken into six parts, the book begins with the theory behind food and design. The following five sections include several case studies highlighting the different forms and applications of food design, including the use of food design in production and distribution, in food and restaurant businesses, in territory-identity, in social food design, and with regard to post-consumption. Using a case study approach to meet the needs of both academics and practitioners, Transdisciplinary Case Studies on Design for Food and Sustainability includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory.

Case Studies in the Beer Sector

• 1st Edition
• September 8, 2020
• Roberta Capitello + 1 more
• English
• Paperback 978-0-12-817734-1

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• eBook 978-0-12-817735-8

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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 among breweries throughout the supply chain. Sections cover business strategy, sustainability, and how breweries are meeting the increasing demand for sustainable production processes. While this book provides a thorough reference for scholars and practitioners who work in the beer sector, it is also ideal for those studying business, agriculture, food engineering, technology, applied marketing and business strategy.

Coffee Consumption and Industry Strategies in Brazil

• 1st Edition
• September 12, 2019
• Luciana Florêncio de Almeida + 1 more
• English
• Paperback 978-0-12-814721-4

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• eBook 978-0-12-814722-1

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Coffee Consumption and Industry Strategies in Brazil, the latest release in the Consumer Science and Strategic Marketing series, provides an overview of the coffee sector, focusing on marketing strategies, consumer behavior, and strategies for transforming coffee consumption, production and retailing. The book presents the importance of an academician-practitioner perspective to bridge the gap between scholars and managers, and between business schools and the entrepreneurial world. Appropriate for researchers in the fields of food retail and producing, food marketing, consumer behavior, consumer science, agribusiness marketing and strategy, food industry strategy, undergraduate and post-graduate students studying marketing, consumer behavior, strategy, agribusiness marketing and strategy, practitioners in the food industry, marketing managers, and marketing and strategy consultants, this book is a must-read for those contributing to the coffee industry.

Food Fortification in a Globalized World

• 1st Edition
• June 20, 2018
• M.G.Venkatesh Mannar + 1 more
• English
• Hardback 978-0-12-802861-2

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• eBook 978-0-12-802897-1

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Food Fortification in a Globalized World outlines experiences over the past 50 years—and future potential—for the application of food fortification across a variety of foods in the industrialized and developing world. The book captures recent science and applications trends in fortification, including emerging areas such as biofortification, nutraceuticals and new nutrient intake recommendations, standards, policy and regulation. The book proposes a balanced and effective food fortification strategy for nations to adopt. In covering the most technical scientific details in an approachable style, this work is accessible to a range of practitioners in industry, government, NGOs, academia and research. Food fortification has become an increasingly significant strategy to address gaps in micronutrient intakes in populations with measurable impact in both industrialized and developing countries. While the positive impacts are well recognized there are new concerns in some countries that excessive fortification of foods, outdated nutritional labeling rules and misleading marketing tactics used by food manufacturers may result in young children consuming harmful amounts of some vitamins and minerals.

Incorporating Cultures' Role in the Food and Agricultural Sciences

• 1st Edition
• August 29, 2017
• Florence V. Dunkel
• English
• Paperback 978-0-12-803955-7

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• eBook 978-0-12-803982-3

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Incorporating Cultures' Role in the Food and Agricultural Sciences addresses the practical needs of the professors, administrators and students who often face challenges of working together with Indigenous peoples with whom they have no prior experience. Missed communication, failed projects and unrealistic goals are daily realities. Academia and industry often encounter frustration in recruiting and retaining Native American students and other ethnicities. This text is a guide for anyone working in the food or agriculture disciplines or industries, particularly for those working with people of a culture different from one’s own. Comprehensive, full awareness of one’s own culture is a prerequisite for effective teaching and learning within another culture. This book is replete with stories, examples and peer-refereed journal articles to help build awareness. These stories, examples and articles from multiple voices are placed over a basic underlying framework that is summed up in the title of the book itself.

A Primer in Financial Data Management

• 1st Edition
• May 8, 2017
• Martijn Groot
• English
• Paperback 978-0-12-809776-2

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• eBook 978-0-12-809900-1

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A Primer in Financial Data Management describes concepts and methods, considering financial data management, not as a technological challenge, but as a key asset that underpins effective business management. This broad survey of data management in financial services discusses the data and process needs from the business user, client and regulatory perspectives. Its non-technical descriptions and insights can be used by readers with diverse interests across the financial services industry. The need has never been greater for skills, systems, and methodologies to manage information in financial markets. The volume of data, the diversity of sources, and the power of the tools to process it massively increased. Demands from business, customers, and regulators on transparency, safety, and above all, timely availability of high quality information for decision-making and reporting have grown in tandem, making this book a must read for those working in, or interested in, financial management.

Developing New Functional Food and Nutraceutical Products

• 1st Edition
• September 19, 2016
• Debasis Bagchi + 1 more
• English
• Hardback 978-0-12-802780-6

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• eBook 978-0-12-802779-0

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Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing. Chapters provide insights into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies.

Quality Control in the Food Industry V2

• 1st Edition
• November 12, 2012
• S Herschdoerfer
• English
• eBook 978-0-323-14965-5

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Quality Control in the Food Industry, Volume 2 focuses on quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing, packaging, storage, and distribution. The book describes the principles of quality control in industries such as soft drinks; dairy products; flour and bread; flour confectionery; meat and fish, and their products; and edible fats and oils. This volume is organized into seven chapters and begins with an overview of the various uses of water in the food industry, along with standards and methods of treatment of wastewaters produced by food manufacturers. The book then systematically discusses the quality tests in the dairy industry; quality control for flour and flour confectionery, including pastry and cakes; and quality control methods for manufactured meat products. The book also explains the quality control in the fish industry, and then concludes with a chapter on quality assessment for edible fats and oils and fat products, such as margarine; salad oils; frying fats and shortenings; mayonnaise and salad dressings; and creams. This book is a valuable source of information for food scientists and technologists; managers in the food industry; and students.