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To what extent do consumers trust food products from local short circuits? / Camille PRULIERE / 2021
Titre : To what extent do consumers trust food products from local short circuits? Type de document : Mémoire Auteurs : Camille PRULIERE, Auteur Année de publication : 2021 Importance : 29 p. Note générale : Pour accéder aux fichiers PDF, merci de vous identifier sur le catalogue avec votre compte Office 365 via le bouton CONNEXION en haut de page. Langues : Anglais (eng) Mots-clés : Management
AGROALIMENTAIRE SECTEUR ; ALIMENTATION ; CONFIANCE ; CONSOMMATEUR ; CANAL DE DISTRIBUTIONRésumé : After the sanitary scandals that have taken place in the last few years, people's trust in food products has been strongly affected. When the popularity of supermarkets tends to decrease, we are witnessing a development of people's interest in products from short local circuits. To what extent do people trust products from local short circuits? This quantitative study was conducted to answer this concern and to try to explain factors that may influence people’s trust. A Qualtrics was made, and 277 volunteers participated in the survey. To test the hypothesis, descriptive statistics and One-Way ANOVA were conducted. The results of this study point out that the trust given to local short circuits is very strong, it is definitely the retail circuit in which people trust the most. Trust has three components: credibility, integrity and caring. It is in the credibility of the products that people have the most trust, that is to say the guarantee of quality and the reduction of sanitary risks. After conducting this research, we understand that neither the size of the city of habitation nor the frequency of consumption influence people’s trust. Indeed, regardless of whether people live in rural or urban areas, they trust food products from short local circuits. Regarding the frequency of consumption, this does not influence the trust of consumers. Besides, it is the people who never consume food products from local short circuits who have the most trust in these circuits. Finally, only the integrity of the consumers towards the producers in short circuits depends on the frequency of consumption. People who consume products regularly tend to have more trust in the honesty and transparency of producers than those who rarely consume them. Programme : PGE-Reims Permalink : https://cataloguelibrary.neoma-bs.fr/index.php?lvl=notice_display&id=538263 Changes in the purchasing function as part of the complexity of the supply chain / Oriane VANDECASTEELE / 2020
Titre : Changes in the purchasing function as part of the complexity of the supply chain : What are the pros and cons of the blockchain in the food industry? Type de document : Mémoire Auteurs : Oriane VANDECASTEELE, Auteur Année de publication : 2020 Importance : 25 p. Note générale : Pour accéder aux fichiers PDF, merci de vous identifier sur le catalogue avec votre compte Office 365 via le bouton CONNEXION en haut de page. Langues : Anglais (eng) Mots-clés : Management
AGROALIMENTAIRE SECTEUR ; PRODUCTION ; DISTRIBUTION ; LOGISTIQUE ; CONSOMMATEURRésumé : Scandals in the food industry are a real issue nowadays. The Blockchain innovative tool (A distributed ledger, decentralized and immutable) is likely to be a revolutionary technology in the 10 coming years. However, the direct impact, positive or negative, is not well-known yet. The goal of this paper is to identify the main advantages and disadvantages of the blockchain for 3 of the major actors of the supply chain in the food industry: the producers, the retailers and the consumers. A market research was conducted with the help of three different surveys, one distributed to consumers, another one to the producers and the last one to the retailers. The objective was to test whether the interest in blockchain was depending on the level of trust customers have towards the food industry, on the size of the retailers’ company or on producers’ age. The results were that the variables are not influencing each other. In other words, interest in blockchain does not depend on either the trust in food industry by consumers, the size of the retailers’ company or the age of the producers. Programme : PGE-Rouen Spécialisation : Entrepreneurship Permalink : https://cataloguelibrary.neoma-bs.fr/index.php?lvl=notice_display&id=529811 Nitrites in delicatessen : The position of the French government / Juliette DALOGLOU / 2020
Titre : Nitrites in delicatessen : The position of the French government Type de document : Mémoire Auteurs : Juliette DALOGLOU, Auteur Année de publication : 2020 Importance : 31 p. Note générale : Pour accéder aux fichiers PDF, merci de vous identifier sur le catalogue avec votre compte Office 365 via le bouton CONNEXION en haut de page. Langues : Anglais (eng) Mots-clés : Management
EPICERIE SECTEUR ; CONSOMMATION ; GOUVERNEMENTRésumé : In France, we consume an average of 30kg of deli meat per person per year. Delicatessen products are consumed by almost all French households. In 2018, the French delicatessen industry represented 1.2 million tons of products manufactured for a turnover of approximately 7 billion euros. In France there is a great diversity of deli meat specialties (nearly 450). Like many other industries, the delicatessen industry uses additives in the production of these foods. Of the 400 additives authorized by the European Union, only 42 are regularly used in the food products. Each additive is used for a specific purpose; such as an acidity regulator, a thickener, an emulsifier, and a food coloring agent. In recent years, the war on additives has begun and an evolution in industrial practices can be observed. At the same time, new regulations are appearing for additives considered dangerous or carcinogenic. In general, we observe a decrease in the most used additives since 2010 (5% less). Programme : PGE-Rouen Permalink : https://cataloguelibrary.neoma-bs.fr/index.php?lvl=notice_display&id=529821 Les outils et technologies du digital et du numérique, une aide pour l'alimentation / Philippine LELEU / 2020
Titre : Les outils et technologies du digital et du numérique, une aide pour l'alimentation Type de document : Mémoire Auteurs : Philippine LELEU, Auteur Année de publication : 2020 Importance : 61 p. Note générale : Pour accéder aux fichiers PDF, merci de vous identifier sur le catalogue avec votre compte Office 365 via le bouton CONNEXION en haut de page. Langues : Français (fre) Mots-clés : Management
TECHNOLOGIE ; ALIMENTATION ; AGROALIMENTAIRE SECTEURRésumé : Ce mémoire de fin d’étude a pour sujet l’influence des outils et des contenus numériques et digitaux sur la consommation alimentaire. Il serait intéressant de savoir si les technologies numériques et digitales peuvent répondre à deux problèmes. D’une part, la hausse de l'obésité depuis les années 1970, et d’autre part la hausse des attentes des consommateurs.
Nombreux sont les outils et technologies qui ont été développés ces 15 dernières années pour tenter de répondre à ces problématiques. Cela, à la fois avec des outils accessibles à tous tels que le smartphone avec les applications mobiles, mais aussi avec la communauté des réseaux sociaux.Programme : Tema Spécialisation : Digital transformation & new business models Permalink : https://cataloguelibrary.neoma-bs.fr/index.php?lvl=notice_display&id=522862 Why do Food companies have a strong interest in implementing a “Green Supply Chain” in their organization for 15 years in France? / Maxime CHEVALLIER / 2020
Titre : Why do Food companies have a strong interest in implementing a “Green Supply Chain” in their organization for 15 years in France? Type de document : Mémoire Auteurs : Maxime CHEVALLIER, Auteur Année de publication : 2020 Importance : 26 p. Note générale : Pour accéder aux fichiers PDF, merci de vous identifier sur le catalogue avec votre compte Office 365 via le bouton CONNEXION en haut de page. Langues : Anglais (eng) Mots-clés : Management
CHAINE LOGISTIQUE ; ENVIRONNEMENT ; PRODUIT ALIMENTAIRE DIVERS SECTEURRésumé : For the past 15 years, environmental awareness has been in a wake-up call. This environmental awakening is more or less strong depending on the stakeholders. We are going to take a closer look at the companies that are the actors of our daily lives and present on the plates of many French: the food manufacturers of the mass market. We will focus on their actions and the trends they face from an environmental and logistical point of view. To reduce their environmental impact, many companies are working on their Supply Chain. In the other side, consumers are also more aware about how product/services have been produced. Today the environment and logistics seem to be closely linked. We will try to understand what we call "Green Supply Chain" today and what are the reasons that made it appear are. Programme : PGE-Rouen Spécialisation : Supply chain Management and purchasing Permalink : https://cataloguelibrary.neoma-bs.fr/index.php?lvl=notice_display&id=529818 Innovation resistance from consumer in the food delivery applications context / Valentin BERGERON / 2019PermalinkIntroducing a Vegetarian Label on Food Packaging / Naomi LAMBERT / 2019PermalinkPourquoi est-il important pour l’industrie agroalimentaire irlandaise que le Royaume-Uni reste dans l’Union douanière de l’Union européenne ? / Orna FLANAGAN / 2019PermalinkThe influence of nostalgia on food consumption : Which features of a brand most influence nostalgic individuals in their food consumption ? / Lisa KANDIN / 2019PermalinkThe influence of packaging’s colour on consumer perception about product healthiness / Laura COLOMER / 2019PermalinkTo what extent does product co-creation positively influence the OBBE (observer-based brand equity) of food companies on Facebook? / Claudia FERREIRA / 2019PermalinkAgriculture and Social Medias / Carla PIRES / 2018PermalinkAre digital technologies effective tools to tackle food waste? / Lucie BIHOREAU / 2018PermalinkDay by Day : An innovative concept that has taken a chance on a growing market / Fanny DECRE / 2018PermalinkLes emballages actifs et intelligents en agroalimentaire / Sarah LAZENNEC / 2018Permalink
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