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| Verbeke, Wim; Van Wezemael, Lynn; Barcellos, Marcia Dutra de; Kugler, Jens O.; Chryssochoidis, George M.; Ueland, Oydis; Grunert, Klaus G.. |
| Consumer demand in relation to food is increasingly shifting towards products that are safe, nutritious, and of good eating quality. Beef consumers are demanding for experience quality that matches their quality expectations formed prior to consumption, particularly with respect to beef tenderness. The development of a beef quality guarantee system, backed up by objective knowledge obtained through muscle profiling research, can allow the beef industry to meet these consumer demands. A qualitative consumer study has been carried out to assess European consumers’ opinions about beef quality and beef related technologies. This paper reports on consumer opinions and perceptions about muscle profiling and a beef quality guarantee system. Findings indicate that... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Agribusiness; Agricultural and Food Policy; Farm Management; Food Consumption/Nutrition/Food Safety; Research and Development/Tech Change/Emerging Technologies; Risk and Uncertainty. |
| Ano: 2009 |
URL: http://purl.umn.edu/59113 |
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| Chryssochoidis, George M.. |
| Product and process innovations are prime manifestations of innovativeness by an organization. Yet surprisingly little is known regarding how to initiate and maintain the innovative momentum in organizations with the ultimate target to produce an increasing number of product innovations and improve competitiveness. Of major concern has been however, the sheer volume of contributions on the subject and the complexity of issues involved. An extensive literature review has been carried out covering 400 scientific Journals during a 10-year long period (1991-2001). Over 2500 journal articles have been identified as relevant and read. Their contribution to the subject of product innovations (i.e., process innovations are not covered) has been identified using a... |
| Tipo: Journal Article |
Palavras-chave: Research and Development/Tech Change/Emerging Technologies. |
| Ano: 2003 |
URL: http://purl.umn.edu/26420 |
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| Perez-Cueto, Federico J.A.; Verbeke, Wim; Chryssochoidis, George M.; Grunert, Klaus G.; Scholderer, Joachim. |
| Objective: to describe the occasions when, the places where and people with whom respondents reported pork meat consumption. Design & Setting: Cross-sectional web based survey in Belgium, Denmark, Germany, Greece and Poland, January 2008, with quota samples on gender (male, female), age categories (20- 44y and 45-70y), and locality of residence (urban, rural with low pig production density and rural with high pig production density). Subjects: 2437 respondents (51% women, 49% men; mean age 41.4 y SD 13.1). Methods: Online computer based survey, including sociodemographic information, anthropometrics (weight, height), and further questions on frequency of pork consumption (30 common items, 17 country-specific items), the occasions (working day, any day,... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Occasions; Pork consumption; Europe; Q-Porkchains; Food Consumption/Nutrition/Food Safety. |
| Ano: 2008 |
URL: http://purl.umn.edu/44236 |
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| Krystallis, Athanasios; Papadopoulou, Victoria; Chryssochoidis, George M.. |
| The survey aims at analysing the current positioning of Greek feta cheese. A regional UK market is selected as a typical research location. Four components of feta cheese's marketing mix (country of origin, brand name, type of milk used and price) are included in a conjoint task of product evaluation. Based on the importance assigned to these attributes, the survey identifies a number of consumer segments, and defines those that have a possibility to constitute regular feta cheese buyers. Feta cheese is seen by consumers of the sample as expensive compared to its perceived quality. This perception is attributed to the modest image of the product, which does not motivate a purchasing behaviour typical for a specialty cheese. Findings indicate the pressing... |
| Tipo: Journal Article |
Palavras-chave: Marketing. |
| Ano: 2004 |
URL: http://purl.umn.edu/26404 |
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| Chryssochoidis, George M.; Blouchos, Peter. |
| The World Wide Web is still a new technology. In higher internationalization sectors, firms are not only expected to adopt new technologies quickly, but also do so in a simultaneous manner across countries. Nonetheless, the food industry is a lower internationalization sector, meaning that adoption of new technologies (such as the web) may be taking place at a slower pace. We check the overall hypothesis that the Greek food firms are lagging behind their counterparts in other Western countries with respect to their web presence. We investigate this hypothesis by comparing and contrasting the functionality, usability, efficiency and reliability of the web sites of 119 food and 56 beverage Greek and 98 overseas food companies. Our hypothesis is confirmed. |
| Tipo: Journal Article |
Palavras-chave: Research and Development/Tech Change/Emerging Technologies. |
| Ano: 2003 |
URL: http://purl.umn.edu/26440 |
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