Consumers and Food: Understanding and Shaping Consumer Behaviour

Dr Marian Garcia Martinez is Professor of Marketing and Innovation and Dean of the Business School at the University of Kent, UK. She is internationally known for her research on open innovation management and product development by businesses working collaboratively with customers. Professor Garcia Martinez is also Director of Kent Business School Open Innovation Network and has worked with businesses and public sector on customer-driven business model innovation. Her publications include a recent book on open innovation in the food and beverage industry, which has become the key reference for innovation scholars and practitioners in the Food Industry. John Kuada is Emeritus Professor of International Management at Aalborg University Business School, Denmark. He is author and/or editor of some 20 books on management and internationalization of firms. He has also written over 100 articles in refereed scholarly and professional journals on a wide range of international business issues including entrepreneurship, international marketing, intercultural management, leadership and strategy. He serves on the editorial review boards of a number of marketing/management journals focusing on business and management in Africa and Asia. He is the founding editor of the African Journal of Economic and Business Research and the African Journal of Economic and Management Studies. Joe Bogue is a Professor at Cork University Business School. His research interests include: market-oriented NPD, strategic food marketing, knowledge management and NPD and entrepreneurship. He received his BSc in Science (1985), MSc in Food Science and Technology (1992) and MA in Teaching and Learning in Higher Education (2007) from UCC. He graduated from The University of Newcastle-upon-Tyne, United Kingdom with a PhD in 2002. He conducts research in entrepreneurship and organises a number of UCC student-centred entrepreneurship business challenges.

Part 1 Understanding consumer attitudes and patterns of behaviour



1.Using duality models to understand how consumers process information about food and nutrition: Steffen Jahn, Martin Luther University Halle-Wittenberg, Germany; and Yasemin Boztuğ, Georg-August University Göttingen, Germany;
2.Neuropsychology of consumer food choice: Gordon R. Foxall, Cardiff University, UK and Reykjavik University, Iceland; Oscar Robayo-Pinzon, Universidad del Rosario, Colombia; and Sandra Rojas-Berrio, Universidad Nacional de Colombia, Colombia;
3.Geographical patterns of food-purchasing behaviour: the example of sub-Saharan Africa: John Kuada, African Business Education & Research, Denmark;
4.Sustainable food consumption attitudes and behavior: generational cohort differences: Irene (Eirini) Kamenidou, International Hellenic University, Greece; and George Menexes and Stergios Gkitsas, Aristotle University of Thessaloniki, Greece;
5.Behavioural change towards sustainable food consumption: Réka Rozsnyói and Getachew Abate Kassa, Technical University of Munich, Germany;

Part 2 Product attributes



6.Understanding consumer perceptions and attitudes towards nutrition labels and health claims in food: Joe Bogue and Lana Repar, University College Cork, Ireland;
7.Trends in consumer preference for locally sourced food products: Matthew Gorton and Barbara Tocco, Newcastle University, UK; Péter Csillag, Eco-Sensus Research and Communication Non-profit Ltd., Hungary; Jelena Filipović, University of Belgrade, Serbia; and John White, University of Plymouth, UK;
8.The effects of consumer perception of food safety and quality in food purchase decisions: Anne Wilcock, University of Guelph, Canada; Kathryn Boys, North Carolina State University, USA; and Brita Ball, University of Guelph, Canada;
9.Understanding consumer attitudes to organic food: using profile deviation analysis for consumer benchmarking: Tatiana Anisimova, Linnaeus University, Sweden; and Felix T. Mavondo, Monash University, Australia;
10.Understanding consumer attitudes to environmental sustainability issues in agricultural and food production: Caroline Saunders, Tim Driver and Meike Guenther, Lincoln University, New Zealand;