Consumer Perception of Food Attributes : Consumer Perception of Food Attributes

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