Knowledge of food quality and additives and its impact on food preference

• Autorzy: Grujic S. , Grujic R. , Petrovic D. , Gajic J.
• Języki publikacji: EN

Abstrakty

EN

Background. There are not enough published investigations conceming knowledge on food ąuality and preference of highly educated young consumers from Bośnia and Herzegovina. The present research was aimed at survey of young consumers’ knowledge on food quality and food additives and its impact on food preference. Material and methods. Respondents’ answers were analysed grouped regarding: (1) education, on subjects with knowledge on food quality and additives (A-group) and average consumer representatives (B-group); (2) female and małe gender. The questionnaire consists of (a) questions with personal data; questions referred to the importance of individual factors for consumers’ food choice, related to: (b) fundamental knowledge on food quality and food additives; (c) nutrition and desire to consume food that contains additives; (d) knowledge on monosodium glutamate and desire to consume food containing monosodium glutamate. Results. Results indicated a statistically significant difference between A-group and B-group, and between female and male subjects, on fundamental knowledge on food quality and additives, but there was no difference in habits regarding nutrition and desire to consume food that contains additives. Respondents in A-group significantly more avoid products containing monosodium glutamate comparing to B-group, but there was no difference between female and male subjects preference. Condusions. This research has shown that students from A-group had more knowledge and awareness in choices of food they prefer to consume, than students from B-group. It is recommended to take actions on young consumers’ education as contribution to protecting of the health, safety, economic and legal interests of consumers and society.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2013
• Tom: 12
• Numer: 2
• Opis fizyczny: p.215-222,ref.

Twórcy

autor

Grujic S.

• Faculty of Technology, University of Banja Luka, S. Stepanovic 73, 78000 Banja Luka, Bosnia and Hercegovina

autor

Grujic R.

• Faculty of Technology Zvornik, University of East Sarajewo, Karakaj bb., 75400 Zvornik, Bosnia and Hercegovina

autor

Petrovic D.

• Faculty of Technology, University of Banja Luka, S. Stepanovic 73, 78000 Banja Luka, Bosnia and Hercegovina

autor

Gajic J.

• Faculty of Technology, University of Banja Luka, S. Stepanovic 73, 78000 Banja Luka, Bosnia and Hercegovina

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