The use of marketing to study food choices

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Table of contents

THESIS VALORIZATION
Publication in peer-reviewed journal
Proceedings
Oral communication in national and international conferences
Poster communication in national and international conference
CHAPTER I. INTRODUCTION & THEORETICAL FRAMEWORK
1. Food transition: more beans than beef, please
1.1. General context of the current food transition
1.2. Proteins in animal and plant products
1.3. Legumes and pulses
1.4. The numerous benefits of pulses consumption
The environmental benefits of pulses
Nutrition and Health benefits of pulses
1.5. The supply chain of pulses in France
1.6. Consumption of pulses in France
Possible factors contributing to the low consumption of pulses
2. Food choices
2.1. Factors related to the Food
2.2. Factors related to the Person
2.3. Processes related to consumer behavior
3. Different approaches to understand consumers’ representations, attitudes, and behavior towards food
3.1. Methods and paradigms inspired by sensory evaluation, marketing, and psychology
The use of sensory evaluation to study food choices
The use of marketing to study food choices
The use of cognitive psychology to study food choices
The interest of an integrative approach to study food choices
3.2. A diversity of experimental methods
Direct methods and explicit measures
Indirect methods
Implicit measures
3.3. Importance of the Contextual setting for consumer research
Evoked context
Immersive context
Virtual reality context
3.4. Nudging as a tool to impact behavior
3.5. Brief state of the art about studies combining different approaches to understand food choices
STRUCTURE OF THE THESIS
A. Aim of the thesis
B. Thesis outline
CHAPTER II. SOCIAL REPRESENTATIONS TOWARDS PULSES IN FRANCE, FROM CONSUMERS AND PROFESSIONALS OF THE PULSES INDUSTRY PERSPECTIVES
CHAPTER III. USE OF A LABORATORY SETTING TO EVALUATE FOOD CHOICES AND UNDERSTAND CONSUMERS’ MENTAL REPRESENTATIONS, BELIEFS, AND KNOWLEDGE ABOUT PULSES
CHAPTER IV. ARE CONSUMERS’ MENTAL REPRESENTATIONS INFLUENCED BY THE LEVEL OF PROCESSING OF PULSE-BASED PRODUCTS?
CHAPTER V. A MORE REALISTIC ENVIRONMENT – A VIRTUAL SUPERMARKET – TO EVALUATE VISUAL ATTENTION AND FOOD CHOICE BEHAVIOR OF CONSUMERS TOWARDS PULSE-BASED
CHAPTER VI. A CROSS-CULTURAL STUDY: CONSUMERS SOCIAL REPRESENTATIONS TOWARDS PULSES IN FRANCE AND SPAIN
CHAPTER VII. GENERAL DISCUSSION
1. Methodological considerations
2. A reminder of the main findings
3. Discussion of the main findings
3.1. Barriers to pulse consumption in France
The level of processing: a paradox
Observed knowledge, mental representations, and attitudes toward pulse-based products .
3.2. Opportunities and future strategies to promote pulses consumption
Innovative processes and new products to overcome the limits of preparation and the negative image of ultra-processed foods
Further knowledge, representations, and attitudes toward pulse-based products
Taste at the center of the product development and effective communication strategies
Using social context as support to increase pulses choices
Eating pulses for the environment and myself
To sum up: barriers identified and strategies to be considered
4. Strengths and innovations of this research
GENERAL CONCLUSION
RESUME EN FRANÇAIS
REFERENCES