食品安全监管现状分析

食品安全问题是公众关注的焦点问题,本文研究不同国家的食品安全监管模式以及国内餐饮服务业食品安全监管现状,并给出解决我国食品安全问题的建议。     

食品微生物检验的影响因素及质控方式初探

微生物指标是食品安全的重要评价指标。在检验时,应明确食品微生物检验的影响因素,其中包括人为因素、环境与设施、药品配制及样品的采集、管理与操作等,同时采取有效的质控方式来提高食品微生物检验数据的真实有效性。     

强化食品管理安全预警的思考

食品是人类构成社会的物质基础的重要一环,食品安全是事关国计民生的重大社会问题,关系到经济稳定和社会和谐。因此,如何完善食品管理,建立高效、时效、有效的食品安全预警系统,深化食品质量安全监督管理体制改革,是一项十分必要且刻不容缓的工作。     

The Effects of Food Color on Perceived Flavor: A Factorial Investigation in India

We extend research testing the effects of food color on flavor to a new cultural setting—India. We test color’s effect at three levels: flavor identification, perception, and preference. One hundred twenty-two graduate students at an Indian business school enrolling students from all parts of India were assigned the task of tasting and evaluating an orange-flavored carbonated water. Color at two levels (purple and orange) and label information at two levels (told orange flavor, told grape) were manipulated in a full factorial, between-subjects design. Results confirm that food color affects the consumer’s ability to correctly identify flavor as well as to form distinct flavor profiles and preferences. Food color dominates other flavor information including labeling and taste, though the strength of the effect is less pronounced in this setting. Strategic alternatives for the effective deployment of food color for promotional purposes are recommended.     

Managing the foreign investment portfolio: How industry and governance diversity influence firm performance

Foreign investment has been seen as an important strategy for learning about new technologies and markets. However, the link between the characteristic of a foreign investment portfolio and firm performance has not been examined in detail. Using panel data from 199 Taiwanese firms, this study examines how the foreign investment portfolio in terms of industry and governance diversity influences firm performance. This study finds that governance diversity has an inverse U-shaped relationship to firm performance, whereas industry diversity does not. In addition, this study also finds that their relationships are affected by R&D capability and industry profitability. The empirical findings of our study are useful for firms that invest in emerging economies.     

Women and corporate boards of directors: The promise of increased, and substantive, participation in the post Sarbanes-Oxley era

Few aspects of corporate board diversity have generated the focused attention that the participation, position, and promise of women's service on the board has generated, especially in recent years. Of particular note is the extent to which women serve on large firm boards of directors (e.g., Fortune 500 firms). Increases in levels of participation have been described as glacial. While critics decry the level of participation of women on large-scale corporate boards, careful scrutiny suggests substantial progress. Concurrent with steady increases in the overall participation of women on corporate boards are increases in their presence on key board committees. Importantly, women's leadership of key board committees and their service as lead directors has improved in parallel with increases in their board memberships. These increases are particularly noteworthy in the post Sarbanes-Oxley (SOX) period. Such trends suggest the continued progress of women in assuming prominent positions in the corporate governance landscape, and provide evidence that the increasingly challenging environment in the post-SOX era has not attenuated the gains noted in the pre-SOX period.     

Understanding the drivers of organic foods purchasing of millennials: Evidence from Brazil and Spain

This paper examines the antecedents of millennials' organic food purchasing. A conceptual framework, based on product characteristics, and consumers' concerns and consciousness, is proposed. Data collection was conducted through a survey in two culturally and socioeconomically distinct countries (Brazil vs. Spain) to increase the robustness and generalizability of the results. The results show that product characteristics and consumer concerns improve millennials’ health consciousness and increase their social consciousness, which, in turn, increase their willingness to pay a price premium and their purchase frequency of organic foods. The findings show that the proposed model has high validity, with only one significant difference between the two countries. Theoretical contributions and managerial implications are discussed.     

Pillars of sustainable food experiences in the luxury gastronomy sector: A qualitative exploration of Michelin-starred chefs’ motivations

Based on a qualitative exploratory study that combined three sources of qualitative data: interviews, archival data, and observational notes this research aims to explore the dimensions of sustainable food experiences offered in the luxury gastronomic industry. Our research indicates two critical findings. First, chefs’ definition of sustainable luxury food experiences should encompass both functional (e.g., sustainable and healthy food, eco-friendly practices) and experiential (e.g., sensory, creativity, pleasure, aesthetics) aspects. Second, Michelin-starred chefs’ motivations to adopt and promote sustainability incorporate, in addition to extrinsic factors (Planet and people), intrinsic factors (plate, pleasure, and place) not addressed previously in the literature. Our study enriches the literature on sustainable hospitality overall, and in particular in luxury restaurants by considering an emic perspective centered on the way the principal actors (chefs) define and implement sustainability in a new service and hospitality sector: the luxury gastronomy sector.     

A Challenge in Our Time: Issues of Race in Supply Chain Management

This editorial addresses one of the greatest challenges of our time—racial inequality. Logistics and supply chain management (SCM) factor prominently in people’s everyday experiences, as consumers of products and logistics services as well as through participation in logistics and supply chain workforces. These everyday experiences can be quite disparate depending on one’s race. As academics, we have a responsibility to peel back the layers of how these issues of race and diversity impact and interact with supply chain phenomena. This editorial is intended to bolster conversation around these issues. We identify compelling themes that merit consideration and, perhaps, deeper investigation, including race as an individual difference variable in our research, race in SCM talent and leadership, and race and racism in SCM execution. We also call for more research that addresses racial inclusion and equal access in other aspects of SCM in light of its far-reaching influence in the realms of business and society. The time has come to address these pervasive issues affecting organizations and individuals. We also introduce the articles appearing in the current issue of the journal.     

Cost Analysis of Calcium in Store Brand versus National Brand Grocery Products

Objective: This study was to determine if calcium fortification yields a higher price per serving in grocery store products. Researchers compared store brand to national brand grocery products in relation to cost in order to examine if calcium values were similar between store brand and national brand products. Methods: A total of 112 store brand and 211 national brand grocery products were collected from three low (national chain store), middle and high priced (Virginia and North Carolina regional store) grocery venues. Products were compared using price and calcium percentage per serving. ANOVA was used to determine between store brand and national brand for price per serving and calcium content, and between grocery venues. Results: National brand fortified products had a significantly lower mean price per serving when compared to national brand non-fortified products (p = 0.0002). There was no statistical difference between store brand fortified and non-fortified products (p = 0.9256). Low priced store brand products had the lowest mean price per serving ($0.34 ±0.24). Conclusions: This study found store brand products have similar calcium content as national brand products. Product cost was lower at low priced store compared to middle and high priced stores.