Consumer Perception of Food Attributes : Consumer Perception of Food Attributes

Description

Content: Cover Title Page Copyright Page Preface Acknowledgment Table of Contents 1. Overview Part I: Food Safety 2. Consumer Perspectives on Food Safety Issues: Novel Technologies, Chemical Contaminants, Organic Food and Deceptive Practices 3. Consumers' Food Safety Concern over Animal Diseases 4. Consumer Perceptions of Genetically Modified Foods and GMO Labeling in the United States 5. Consumer Concerns about Radioactive Contamination: Empirical Analysis of the Vegetable Wholesale Market in Kanto Region Part II: International Trade 6. International Trade and Credence Goods 7. Food Safety Standards and Trade Patterns8. Toward a Win-Win Integration of Agriculture and the Food Sector: Perspectives from the Mekong Region 9. Factors Influencing Farmers' Demand for Agricultural Biodiversity Part III: Culture and Ethics 10. Culture and Ethics Concerning Food Attributes 11. Food Credence Attributes, Multi-Criteria Analysis and the Ethics of Food Choice 12. Farm Animal Welfare and Consumers 13. Interpersonal and Institutional Trust Effects on Country of Origin Preference 14. Do Consumers and Producers Benefit from Labels of Regional Origin? The Case of the Czech Republic15. Organic and Local Foods: Substitutes or Complements? Part IV: Marketing and Regulation 16. Marketing and Regulation Associated With Food Attributes 17. Consumer Views of Health-Related Food Labelling: From Front-of-Pack Logos to Warning Labels 18. Genetically Modified Food Product Labeling Effects: How Dietary Restraint Impacts Consumer Cognition and Behavior 19. Sustainability, Certification Programs, and the Legacy of the Tokyo 2020 Olympics 20. Conclusion Index