It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and cosumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book should also serve as a source of reference for all those concerned with the economic, social and psychological aspect of the subject.