Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume12/issue2/10_2_2013.pdf
Issue 12 (2) 2013 pp. 215-222
Slavica Grujić , Radoslav Grujić, Đorđe Petrović, Jelena Gajić
1 Faculty of Technology, University of Banja Luka, Bosnia and Herzegovina
2 Faculty of Technology Zvornik, University of East Sarajevo Karakaj, Bosnia and Herzegovina
2 Faculty of Technology Zvornik, University of East Sarajevo Karakaj, Bosnia and Herzegovina
Knowledge of food quality and additives and its impact on food preference
Abstract
Background.There are not enough published investigations concerning knowledge on food quality and pref- erence of highly educated young consumers from Bosnia 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 male 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) knowl- edge 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 differ- ence 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.
Conclusions.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.
Keywords: young consumers, food preference, additives
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume12/issue2/10_2_2013.pdf
For citation:
| MLA | , Slavica Grujić, et al. "Knowledge of food quality and additives and its impact on food preference." Acta Sci.Pol. Technol. Aliment. 12.2 (2013): 215-222. |
| APA | Grujić S., Grujić R., Petrović Đ., Gajić J. (2013). Knowledge of food quality and additives and its impact on food preference. Acta Sci.Pol. Technol. Aliment. 12 (2), 215-222 |
| ISO 690 | , Slavica Grujić, et al. Knowledge of food quality and additives and its impact on food preference. Acta Sci.Pol. Technol. Aliment., 2013, 12.2: 215-222. |