Department of Management

Current issues in the understanding of consumer food choice

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  • Department of Marketing and Statistics
  • MAPP - Centre for Research on Customer Relations in the Food Sector
Consumer food choice is framed in terms of the formation of quality expectations before and quality experience after the purchase. For the formation of quality expectations, lack of consumer ability to form expectations that will be predictive of later experience is mentioned as a problem, and brands and labels are mentioned as possible ways to improve this situation. Genetic modification is used as an example of the way in which consumer attitudes to product technologies can influence quality perceptions and food choice. Food quality is to an increasing extent characterised by so-called credence qualities - qualities which are invisible to the consumer both before and after the purchase. Such qualities provide a challenge for communication about the product, not only to induce consumers to buy the product, but also to reinforce their choice after the purchase. Concerning experienced quality after the purchase, the role of home production - turning products into meals - is mentioned as important, but underresearced topic. Finally, differences in consumer behaviour between normal situations and situations of food crises are addressed.
Udgivelsesdato: AUG
Original languageEnglish
JournalTrends in Food Science & Technology
Pages (from-to)275-285
Number of pages11
Publication statusPublished - 2002

    Research areas

  • MAPP, Consumer food choice, Quality perception, Genetic modification, Genmodifikation, Kvalitetsopfattelse

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