Essays about: "Expected liking"

Found 3 essays containing the words Expected liking.

  1. 1. Reducing meat consumption : a mixed methods study investigating attitudes of young adult omnivores

    University essay from Högskolan Kristianstad/Fakulteten för naturvetenskap

    Author : Dimah Albenny; [2020]
    Keywords : Negative effects; Reduction of meat consumption; Meat alternatives; Expected liking; Consumer willingness; Diet habits and attitudes; Motivation toward meat consumption.; Negativa effekter av köttkonsumtion; Minskning av köttkonsumtion; Köttalternativ; Förväntade åsikter; Kostvanor och attityder; Motivation att minska köttkonsumtion;

    Abstract : Background Meat is one of the most nourishing and highly consumed foods, but the controversy around theconsumption of meat products, and the negative effects around the consumption of meatproducts led to increased scholarly attention on the user willingness to alter their meatconsumption. In Sweden, a guideline by the Livsmedelsverket (The Swedish National Food Agency) in 2015 encouraged people to consume less red and processed meat. READ MORE

  3. 2. Are edible insects the new black? An exploratory study assessing Danish children’s perception of edible insects

    University essay from Lunds universitet/LUCSUS

    Author : Anita Geertsen; [2019]
    Keywords : Edible insects; entomophagy; adolescents; perceptions; meat alternative; barriers to adoption; Social Sciences;

    Abstract : The consumption and production of livestock have a negative impact on the environment and climate. In many Western countries, the consumption is particularly high and it is expected to increase globally. This increase will lead to further pressure on already stressed planetary boundaries. READ MORE

  4. 3. Consumer sensory science in product development : a case study with a fermented rye product

    University essay from SLU/Dept. of Food Science

    Author : Cai Ruiling; [2015]
    Keywords : fermented rye bran; portion size; expected satiety; liking; collative properties;

    Abstract : Consumers’ perceived satisfaction with a new product is an important area of research in product development. The present study aimed to utilize two methods in order to understand consumers’ perceived satisfaction in the product development process of a fermented rye-product. READ MORE