식품에 사용되는 기술과 건강기능식품에 대한 소비자수용 연구

Title
식품에 사용되는 기술과 건강기능식품에 대한 소비자수용 연구
Other Titles
A Study on Consumer Acceptance of Food Technologies and Functional Foods
Author(s)
박재홍유소이[유소이]
Keywords
food technology; functional foods; consumer acceptance
Issue Date
201009
Publisher
한국식품유통학회
Citation
식품유통연구, v.27, no.3, pp.1 - 23
Abstract
Recently many new technologies have been used in food industry, which raises issues that require to achieve widespread acceptance by consumers. Thus key factors of consumer’s acceptance of innovations have been studied from the perspectives of various disciplines. The purpose of this study was to investigate factors that influence consumer acceptance of innovative technologies and products like functional foods. This paper reviewed previous researches about acceptance of technology-based innovation in the area of food, extracted findings from these literatures and integrated them into a new conceptual framework for consumer acceptance of food technology and functional foods. Major results suggested that unnecessity of new food technology, perception of choice assistance, and age were important factors for the acceptance of new food technologies. For the acceptance of functional foods, acceptance of new food technology, perceived benefit, and income were found to be important factors. Findings of this study might provide useful information regarding to consumer’s acceptance of new technologies and functional foods to food industry and policymaker.
URI
http://hdl.handle.net/YU.REPOSITORY/23595
ISSN
1598-9925
Appears in Collections:
자연자원대학 > 식품자원경제학과 > Articles
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