Publication
Consumer determinants of acceptance of emerging food technologies
| datacite.subject.sdg | 09:Indústria, Inovação e Infraestruturas | |
| datacite.subject.sdg | 12:Produção e Consumo Sustentáveis | |
| dc.contributor.author | Moura, Ana Pinto de | |
| dc.contributor.author | Cunha, Luís Miguel | |
| dc.contributor.editor | Cunha, Luís Miguel | |
| dc.contributor.editor | Segovia, Purificación García | |
| dc.date.accessioned | 2025-04-15T14:47:37Z | |
| dc.date.available | 2025-04-15T14:47:37Z | |
| dc.date.issued | 2025-03 | |
| dc.description | Ana Pinto de Moura, docente do Departamento de Ciências e Tecnologia e proponente do Blended Intensive Program (BIP) Food Innovation and the Consumer, no âmbito das atividades de internacionalização, Eramus+ para mobilidade, desenvolvida pelo Gabinete de Comunicação e de Relações Internacionais (GCRI). O BIP Food Innovation and the Consumer envolveu os seguintes parceiros de três países: Universidade Aberta (proponente), Faculdade de Ciências da Universidade do Porto (Portugal), Universitat Politècnica de València (Espanha) e National and Kapodistrian University of Athens (Grécia). O curso, dirigido a estudantes de mestrado e de doutoramento, lecionado em língua inglesa, compreendeu uma componente em regime de e-learning, em formato modular, disponibilizada através da PlataformAbERTA (duração: 4 semanas) e uma componente presencial (duração: 5 dias), realizada na Universitat Politècnica de València, Espanha, correspondendo o curso a 3 ECTS. É co-editora dos materiais pedagógicos do curso inseridos na coleção Modules from the BIP Food Innovation and the Consumer, Moura, A.P., Cunha, L. M., & Garcia-Segovia, P. (Ed.), Universidade Aberta: - Moura, A. P., & Cunha, L.M. (2025), Consumer determinants of acceptance of emerging food technologies - Martínez-Monzó, J.; Garcia-Segovia, P.; Igual, M. (2025), New food technologies - Valdramidis, V. (2025) New food technologies for food safety - Garcia-Segovia, P.; Cunha, L.M. (2025), Ideation process for new food products - Fonseca, S.C. (2025), New food packaging | |
| dc.description.abstract | This module covers the theoretical background of the main determinants of acceptance of innovative food products regarding new food technologies. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, University of Porto, Portugal, National and Kapodistrian University of Athens, UoA, Greece. The BIP Food Innovation and the Consumer is developed in the context of the e-learning mode under the UAb Lifelong Learning Unit Organization, and is a 3 ECTS program. | eng |
| dc.description.sponsorship | BIP: Food Innovation and the Consumer (Erasmus+ code number: 2023-1-PT01-KA131-HED-000116262-2) | |
| dc.identifier.citation | Moura, A. P., & Cunha, L.M. (2025), Consumer determinants of acceptance of emerging food technologies, in Modules from the Blended Intensive Program (BIP): Food Innovation and the consumer, Moura, A.P., Cunha, L. M., & Garcia-Segovia, P.(Ed.), Universidade Aberta. | |
| dc.identifier.uri | http://hdl.handle.net/10400.2/19833 | |
| dc.language.iso | eng | |
| dc.relation | BIP: Food Innovation and the Consumer (Erasmus+ code number: 2023-1-PT01-KA131-HED-000116262-2) | |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ | |
| dc.subject | Acceptance | |
| dc.subject | BIP | |
| dc.subject | Consumer | |
| dc.subject | Food | |
| dc.subject | Food technology | |
| dc.title | Consumer determinants of acceptance of emerging food technologies | eng |
| dc.title.alternative | Modules from the BIP Food Innovation and the Consumer | eng |
| dc.type | learning object | |
| dcterms.educationLevel | https://elearning.uab.pt/course/view.php?id=21699 | |
| dcterms.instructionalMethod | Blended Intensive Program (BIP): Food Innovation and the Consumer | |
| dcterms.instructionalMethod | Students should be able to describe the main determinants influencing consumers’ acceptance of emerging food technologies. | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 40 | |
| oaire.citation.startPage | 1 | |
| oaire.version | http://purl.org/coar/version/c_b1a7d7d4d402bcce | |
| person.familyName | Moura | |
| person.familyName | Cunha | |
| person.givenName | Ana Pinto de | |
| person.givenName | Luís Miguel | |
| person.identifier | R-000-0Z4 | |
| person.identifier.ciencia-id | EE1F-27E6-C356 | |
| person.identifier.orcid | 0000-0001-9197-8183 | |
| person.identifier.orcid | 0000-0003-3536-4712 | |
| person.identifier.rid | D-6395-2013 | |
| person.identifier.scopus-author-id | 51161546800 | |
| relation.isAuthorOfPublication | b1210435-fc7f-46ac-a4e7-d12dec22a394 | |
| relation.isAuthorOfPublication | 373ffc01-22ea-4dc1-99d4-2107f71b24a6 | |
| relation.isAuthorOfPublication.latestForDiscovery | 373ffc01-22ea-4dc1-99d4-2107f71b24a6 |