Part 1 Key influences on consumer food choice: Overview of issues to do with food choice; Sensory qualities and food preference; The impact of context and environment on consumer food choice; Theories of food choice development; Perception of risk, benefit and trust associated with consumer food choice. Part 2 Product attributes and consumer food choice: The role of labelling and branding; How consumers perceive food quality; Consumer and convenience foods; Consumer attitudes to food innovation and technology. Part 3 Diversity in food choices: Cultural and individual differences; Dietary patterns in Europe; Demographic variations in preferences in the USA; Gender differences in food choice; Children and food choice. Part 4 Consumers and health: Consumer attitudes towards functional foods; Consumers and obesity. Part 5 Policy and practice: Social factors and food choice; consumption as practice; Science, society and food policy; Public engagement in food policy; Future challenges for the food industry.