Innovation-the acceptance of novel food technologies by university students

Hámori, Judit: Innovation-the acceptance of novel food technologies by university students. Review of faculty of engineering : analecta technica Szegedinensia 2-3. pp. 82-87. (2010)

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Abstract

The aim of the study was to examine the attitude of Hungarian students toward novel food processing technologies. A questionnaire survey was made with sample N ;2I2. Three novel (PEF - pulsed electric field. HPP - high pressure processing and nanotechnology) and two traditional (pasteurization, fortification) technologies were studied. The respondents got a technical definition of these technologies. Based on the description, the respondents evaluated three statements (whether the technologies were extremely good or extremely bad. unreasonable or reasonable and how much do they agree with or oppose the use ot these technologies) on a 1-7 point Likért scale. According to the results respondents have the most positive attitude toward HPP and pasteurization and accept the nanotechnology the least. The rationality of the technologies got the highest scores but respondents supported the application of the technologies the least. This suggests the negative emotional acceptance of the technologies. The K-means cluster analysis was used for grouping the respondents. We could define four clusters based on the acceptance of the technologies. The "Slightly differentiating accepting group" (N=64) judged the technologies nearly as equal, except nanotechnology. They had the most positive attitude toward fortification of foods. The acceptance of nanotechnology was also the highest within this group. The "Open for novel technologies group " (N=37) evaluated all the technologies between 4.0-5.5 except pasteurization, to which the lowest preference level was attached. This group mostly preferred fortification and PEF. The "Traditional technologies supporting group" (N=59) opposed nanotechnology the most. The highest preference was attached to the well known fortification and pasteurization. "Naturalness expecting group" (N=56) mostly preferred the HPP and pasteurization and they were mainly against fortification and nanotechnology'. The considerable differences between the groups were primarily caused by the different judgement of the well-known fortification and the less known nanotechnology. This study was carried out in the framework of the NovelQ EU FP6 project.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2010
Number: 2-3
Page Range: pp. 82-87
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Mérnöki tudományok
Additional Information: Bibliogr.: 87. p. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:24
Last Modified: 2019. Jan. 07. 09:23
URI: http://acta.bibl.u-szeged.hu/id/eprint/11837

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