Food, Health and Safety in Cross Cultural Consumer Contexts

• Other Authors: Byrne, Derek V. (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Subjects: Research & information: general; Biology, life sciences; Food & society; fruit chips; hedonic based projective mapping; hedonic transfer; cross-culture; consumer liking; cross-cultural; post-ingestive food pleasure; food reward; post-ingestive sensation; satisfaction; china; Denmark; coffee; temperature; risk; food service industry; Brazil; Waterford Blaa; cross-cultural consumer differences; sensory attributes; gender differences; age differences; PGI status; oat products; consumers; liking; Check-All-That-Apply; China; Finland; individual differences; taste mixtures; model matrix; taste primaries; taste-taste interactions; basic tastes; hierarchical clustering; consumer survey; food safety; food hygiene; food handling; consumer behavior; risk perception; healthy food consumption; cultural consumer context; microbiological risk; health; optimistic bias; social trust; information behavior; certification mark; purchase intention; dairy; diet; butter preference; sensory; volatiles; meat substitute; meathybrid; consumer preference; plant-based proteins; food quality; Kosovar consumers; Albanian consumers; Western Balkan countries; bootstrapping; beef; traceability system; marketing; consumer; safety food; cross cultural study; questionnaire; organic foods consumerism; food innovation adoption; food security; circular economy; health consciousness; environmental concern; n/a
• Online Access: DOAB: download the publication; DOAB: description of the publication

The concept of cross-cultural perspectives in research in food is important in general and particularly so in relation to human perception in food and health. Food concepts are very different across different jurisdictions. Different markets and cultures have varying perspectives on what is consider...