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Разработчик курса

Предварительные знания

PārZ4014,

Учебная литературa

1. Hoyer W. D. Maclnnis D. J. Consumer behavoir, 4th Edition, Boston: Houghton Mifflin, 2007.
2. Baran R. J. Customer relationship management: The foundation of contemporary marketing strategy / Baran R.J., Galka R. J.. Second edition. New York, London: Routledge/Taylor & Francis Group, 2017.
3. Moskowitz H. R., Porretta S., Silcher M. Concept researh in food product design and development, Iowa : Blackwell Publishing, 2005.
4. Moskowitz, Howard R. Sensory and consumer research in food product design and development / Howard R. Mailgaard, Morten C., Carr, Thomas B., Civille, Gail Vance Sensory Evaluation Techniques, 4th Edition, CRC Press, Taylor&Francis Group, 2006.

Дополнительная литература

1. Strautniece E. Pārtikas produktu sensorā novērtēšana, LLU, PTF, Jelgava, 2004.
2. Bilgin M. H. Consumer behavior, organizational strategy and financial economics: Proceedings of the 21st Eurasia Business and Economics Society Conference. 1st edition. New York, NY: Springer Berlin Heidelberg, 2018.
3. Stone, H., Sidel J.L. Sensory evaluation practices, Third Edition, USA: Elsiver Academic Press, 2004
4. Ebster C. Store design and visual merchandising: Creating store space that encourages buying / Ebster C. and Garaus M. New York, NY: Business Expert Press, 2011.

Периодика и другие источники информации

Food Quality and Preference
Food Research International
Food Chemistry
Current Opinion in Food Science