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- Colóquio: Fraude alimentar: contextualização, causas e medidas ao seu combatePublication . Moura, Ana Pinto de; Mil-Homens, Ana Sofia; Pimentel, H.No âmbito do curso de Mestrado em Ciências do Consumo Alimentar (MCCA)/DCeT decorreu o Colóquio: "Fraude alimentar: contextualização, causas e medidas ao seu combate ", contando com a participação de um representante da ASAE, e da CENTROMARCA, tendo sido parcialmente emitido na Emissão UAb n.º 114 (minutos:1:02-7:58 )
- Objectivos e estratégias das empresas exportadoras de vinho do Porto: o caso do mercado BelgaPublication . Rocha, Victor; Moura, Ana Pinto de
- Validade dos alimentos e o desperdício alimentarPublication . Moura, Ana Pinto de; Matos, Alexandra
- Sistema da cadeia agro-alimentar: comunicação do produto alimentarPublication . Moura, Ana Pinto deNeste documento (Slides) pretende-se considerar de que modo as empresas agroalimentares comunicam os seus produtos, dando particular destaque à publicidade e às promoções de venda, porquanto estimulam a procura dos alimentos. Deve ser lido em sintonia com o Texto de apoio.
- Guest editorialPublication . Azeiteiro, Ulisses; Alves, Fátima; Moura, Ana Pinto de; Pardal, Miguel Â.Editorial do volume especial: Azeiteiro, U. A., Alves, F., Moura, A. P., & Pardal, M. (2012), Special issue: Marine environment quality Guest editorial. Management of Environmental Quality: An International Journal, 23(4), 325-327. [Fator de Impacto SJR em 2012: 0.186; Quartil Q3 Miscellaneous]
- Consumer perceptions and attitudes of the circular economy and food by-productsPublication . Sousa, Pedro Manuel de; Moreira, Maria João; Moura, Ana Pinto de; Cunha, Luís MiguelAccording to FAO, one-third of all edible food produced for human consumption is wasted or otherwise lost from the food chain per year, or about 1.3 billion tonnes. In Europe, the amount of industrial food waste or loss varies between 19% and 39% of the total food loss in the food supply chains. As a result, the adoption of a circular economy policy has received special attention from the agrifood industries, allowing for the creation and development of new food products made of by-products that would otherwise be wasted or used for secondary applications. The aim of this research is twofold: i) to understand the way consumers perceived the circular economy and food products from the circular economy, and ii) to evaluate attitudes towards the circular economy. For this, a mixed methodology was applied free word association methodology was applied to evaluate consumers’ conceptualization of the circular economy and the use of by-products as foods. Data were analysed by grouping the responses into exclusive and exhaustive categories, and a correspondence analysis was also performed to originate perceptual maps. Additionally, a questionnaire was designed to evaluate major concepts and attitudes correlated with the circular economy. Data were reduced by principal component analysis (PCA), and participants were grouped through clustering. Results showed that consumers understand the circular economy as related mainly to Sustainability, Economy, and Circularity dimensions. Participants had great difficulty identifying the by-products used as foods or as food ingredients. Four groups were identified based on the associations to the six principal components originated by the PCA. However, the results highlighted a very low association with all clusters of the Food Valorisation dimension within the concept of the circular economy, and also a lack of a clear understanding of consumers’ attitudes towards food products from the circular economy.
- 4º Relatório de Progresso (Julho 2020 a março 2021): projeto COOPERMINHOPublication . Cunha, Luís Miguel; Moura, Ana Pinto de; Fonseca, Susana Caldas; Rocha, Célia; Sousa, Pedro Manuel Rodrigues deEnquanto membro integrado do GreenUPorto, colaborou em estudo técnico de consultoria para a Câmara Municipal de Vila Nova de Cerveira, relativo à valorização da região do Rio Minho por parte dos consumidores nacionais, tendo participado no seguinte relatório: 4º Relatório de Progresso (Julho 2020 a março 2021).
- The new EU nutrition labelling : barriers and opportunities that food business operators perceived in their business practices and for consumers food purchasesPublication . Carrilho, Tiago; Moura, Ana Pinto de; Cunha, Luís MiguelAlthough consumers express a growing expectation in finding clear, credible and easy to understand label, presented in food products, studies confirm that European consumers have difficulties in understanding and use nutritional labelling in the format currently existing in the European Union. To overcome this situation, the European Union issued a new food information regulation on the provision of information on food consumers to be in force from 13 December 2014. The proposal took into account the need to simplify and consolidate the plethora of legal acts on labelling, to accommodate what consumers have shown to need, as well as improving nutrition information in order to help them make informed and healthier choices. The aim of this study was to understand in depth the largest Portuguese manufactures and retailers’ nutrition labelling practices in the light of the acceptance of the new food information regulation. A qualitative study has been developed and an interview guide was designed through food business operators, taking into account barriers and opportunities for food business operators and consumers face the new nutrition labels. Although the majority of the ten respondents had a positive opinion on a unique regulation, they also addressed the minimum character size, that acts as a barrier to marketing actions, because with this limitation they do not have space to provide voluntary information on the: product (e.g. claims, “kosher”), production method (e.g. organic), package (e.g. PET recycling), and corporate social commitments. Industry operators also worry about the obligation of the country of origin labelling inclusion. Most participants identify a number of benefits for the consumer like: allergen communication in non-pre-packed food, improved clarity of labels, mandatory nutrition declaration and, the harmonisation of rules. However, food operators considered the presence of confusing information, like changes in nutrition declaration (e.g. replacement of “sodium” to “salt”) and origin labelling in processed foods.
- Why consumers eat what they do: an approach to improve nutrition education and promote healthy eatingPublication . Moura, Ana Pinto de; Cunha, Luís MiguelThe current article discusses the major barriers to the adoption of a healthy diet and the main factors that influence individual food choice. Different approaches and actions to be taken for modifying consumer’s food intake in the direction of healthy eating are discussed.
- Percepção do risco alimentarPublication . Moura, Ana Pinto de; Oliveira, MargaridaEntrevista à professora Ana Pinto de Moura, docente da Universidade Aberta e a Margarida Oliveira, professora do Instituto Tecnologia Química e Biológica (Oeiras), com apresentação do videograma "Ciências do Consumo Alimentar: Percepção do Risco Alimentar". (Extrato da Emissão de sábado, dia 9 de maio de 2009. Disponível em: http://hdl.handle.net/10400.2/7038).