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dc.contributor.advisorOlsen, Svein Ottar
dc.contributor.authorHeide, Morten
dc.date.accessioned2017-10-25T07:54:15Z
dc.date.available2017-10-25T07:54:15Z
dc.date.issued2017-11-04
dc.description.abstractThe overall objective of this thesis is to provide insights with regard to how characteristics of the product, the context and the individual relate to consumer evaluation of food products. This thesis considered evaluation of food as a global attitude and as an evaluation of various attributes as expectations or experiences, and explore how evaluation is influenced by product, contextual and individual characteristics. The data analysis in this thesis consists of 3 main methodologies: Structural equation modelling, cluster analysis and conjoint analysis. This thesis contributes to the understanding of how food preparation or co-production influences evaluation. Satisfaction with co-production is an important determinant in the evaluation of a food product. This factor could thus be used to gain better insights into how consumers perceive different products and the co-production involved in these products. Including this variable in product development may yield valuable insights as to how consumers evaluate food products and enable the developer to tailor the products to the consumers’ needs and wants. The thesis demonstrates the importance of segmenting consumers based either on how they evaluate different product or individual characteristics. A number of distinct segments, which evaluates the importance of product or individual attributes differently, are identified. The segments are further described and profiled by using product and/or individual characteristics. The findings can be used by industry, retailers or other relevant stakeholders to develop products and marketing strategies.en_US
dc.description.doctoraltypeph.d.en_US
dc.description.popularabstractThe overall objective of this thesis is to provide insights with regard to how characteristics of the product, the context and the individual relate to consumer evaluation of food products. The data analysis in this thesis consists of 3 main methodologies: Structural equation modelling, cluster analysis and conjoint analysis. This thesis contributes to the understanding of how food preparation influences how consumers evaluate food products. How satisfied consumers are with preparation of a food product is an important determinant of how consumers evaluate food products, and including the preparation phase in product development can enable the developer to better tailor the products to the consumers’ needs and wants. The thesis demonstrates the importance of segmenting consumers based either on how they evaluate different product or individual characteristics. The findings can be used by relevant stakeholders to develop products and marketing strategies.en_US
dc.description.sponsorshipNorwegian research council Nofima ASen_US
dc.descriptionThe papers of this thesis are not available in Munin. <br> Paper I: Heide, M., Olsen, S. O., Dopico, D. C.: »The influence of test situation and satisfaction with preparation on evaluation and intention to consume a new seafood product”. Available in <a href=http://dx.doi.org/10.1108/00070701011058280> British Food Journal 2010, 112(7):763-774. </a> <br> Paper II: Heide, M., Olsen, S. O.: «Co-production and time use. Influence on product Evaluation”. Available in <a href=http://dx.doi.org/10.1016/j.appet.2010.12.001> Appetite 2011, 56(1):135-142. </a> <br> Paper III: Altintzoglou, T., Heide, M., Carlehög, M.: “French consumer profiles' reactions to information on cod fillet products”. Available in <a href=http://dx.doi.org/10.1108/BFJ-04-2012-0085> British Food Journal 2014, 116(3):374-389. </a><br> Paper IV: Heide, M., Olsen, S. O.: « Influence of packaging attributes on consumer evaluation of fresh cod”. Available in <a href=http://dx.doi.org/10.1016/j.foodqual.2017.02.015> Food Quality and Preference 2017, 60:9-18. </a> <br> Paper V: Heide, M., Olsen, S. O.: «The use of food quality and prestige based benefits for consumer segmentation”. (Manuscript).en_US
dc.identifier.isbn978-82-8266-146-1
dc.identifier.urihttp://hdl.handle.net/10037/11680
dc.language.isoengen_US
dc.publisherUiT The Arctic University of Norwayen_US
dc.publisherUiT Norges arktiske universiteten_US
dc.rights.accessRightsopenAccessen_US
dc.subject.courseIDDOKTOR-002
dc.subjectMarketingen_US
dc.subjectConsumer behaviouren_US
dc.subjectVDP::Samfunnsvitenskap: 200::Økonomi: 210::Bedriftsøkonomi: 213en_US
dc.subjectVDP::Social science: 200::Economics: 210::Business: 213en_US
dc.titleThe influence of product, contextual and individual characteristics on food evaluationen_US
dc.typeDoctoral thesisen_US
dc.typeDoktorgradsavhandlingen_US


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