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- Consumer perception and willingness to try new food products produced by new food technologiesPublication . Frias, Ana; Moura, Ana Pinto de; Cunha, Luís Miguel; Silva, Aline; Almeida, Maria Daniel Vaz deThe increased demand for healthier and sustainable foods is a major driver for the development of a wide variety of processing technologies, such as ohmic heating, high-pressure processing and edible coating. These technologies have the advantage of better preserving the original quality of food products. Therefore, understanding consumers’ needs and possible barriers to acceptance of these technologies helps to better assess the commercial viability of new food products resulting from their application. The aim of this research is to evaluate Portuguese consumers’ attitudes towards new food technologies and understand their willingness to try new food products produced with such technologies.
- Characterization of portuguese attitudes towards innovative food technologiesPublication . Teixeira, Rute; Frias, Ana; Moura, Ana Pinto de; Almeida, Maria Daniel Vaz de; Cunha, Luís Miguel
- Food consumer science post-graduate courses: comparison of face-to-face versus online delivery systemsPublication . Moura, Ana Pinto de; Cunha, Luís Miguel; Azeiteiro, Ulisses; Aires, Luísa; Graça, Pedro; Almeida, Maria Daniel Vaz dePurpose – The purpose of this paper is to compare face-to-face versus online course delivery systems in the area of food consumption and to analyse the students’ expectations and experiences. It aims to analyse the following dimensions: general expectations, learning organization and interactions in students’ discourses. Design/methodology/approach – The methodology adopted is of interpretative nature using semi-structured qualitative interviews. An interview guide was designed taking into account the learning modalities (styles and strategies), materials and learning tools, teacher-student interaction and peer interaction dimensions. The students of both courses were interviewed in the second semester of the curricular year of the respective MSc degrees. Findings – This study has shown that face-to-face and online students are equally satisfied with their courses revealing the same confirmed general expectations. Comments for both course delivery systems are the need for more laboratory and practical classes. Results from this study also indicated that face-to-face and online educations are effective training food consumer sciences students suggesting, however, that both systems should evolve to blended-learning. Practical implications – Both course delivery systems (face-to-face and online) contributed to the competencies acquisition in Food Consumer Sciences. B-learning appears as the natural convergence of students needs. Originality/value – The online course results of the discourse analysis suggest the success developing a learning community pointing out the role of the online instructor and the course coordinator. The paper provided useful data and knowledge on which further research can be carried out.
- Application of the food choice questionnaire across cultures: systematic review of cross-cultural and single country studiesPublication . Cunha, Luís Miguel; Cabral, Diva; Moura, Ana Pinto de; Almeida, Maria Daniel Vaz deThe Food Choice Questionnaire (FCQ) is a 36-item instrument assessing the importance of a number of factors that influence food choice: “health”, “sensory appeal”, “price”, “convenience”, “mood”, “natural content”, “weight control”, “familiarity” and “ethical concern”. The FCQ already counts with applications from over 40 countries and its translation into more than 20 languages. The main objective of this paper is to review the application of the FCQ across cultures considering both cross-cultural and single country studies. A systematic review has been performed enclosing all the studies that apply the FCQ (in full, partially or following an adaptation) referred in the Web of Science and/or Scopus. After the scrutiny of more than 1,000 articles, 71 original articles were retrieved for this analysis. For each article, the following methodological aspects were considered: type of application, response scales, translation, scope, sampling procedures and data analysis strategies. For a smaller set of articles, reporting five cross-cultural studies (fully applying the FCQ), an additional analysis was performed to evaluate response styles, compare scale usage between countries and identify the most and least relevant food choice criteria. Several studies have shown the invariance of the FCQ across cultures, while others present the need for adaptations of the FCQ. Critical appraisal suggests that the original set of items should be adapted to accommodate the different cultures under study and that response scales should have a large number of points. The major conclusion is the strong lack of uniformity of procedures across the different studies hindering an adequate comparison of results between cultures.