KNOWLEDGE OF FOOD QUALITY AND ADDITIVES AND ITS IMPACT ON FOOD PREFERENCE

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dc.citation.epage222
dc.citation.spage215
dc.citation.volume12
dc.contributor.authorGrujić, Slavica
dc.contributor.authorGrujić, Radoslav
dc.contributor.authorPetrović, Đorđe
dc.contributor.authorGajić, Jelena
dc.date.accessioned2023-09-11T07:29:05Z
dc.date.available2023-09-11T07:29:05Z
dc.date.issued2013
dc.description.abstractBackground. There are not enough published investigations concerning knowledge on food quality and preference 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) knowledge on monosodium glutamate and desire to consume food containing monosodium glutamate. Results. Results indicated a statistically signifi cant 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 signifi cantly 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.
dc.identifier.urihttps://vaseljena.ues.rs.ba/handle/123456789/722
dc.language.isoen
dc.publisherPublishing House of the Poznań University of Life Sciences, Poland
dc.sourceActa Scientiarum Polonorum Technologia Alimentaria
dc.subjectyoung consumers, food preference, additives
dc.titleKNOWLEDGE OF FOOD QUALITY AND ADDITIVES AND ITS IMPACT ON FOOD PREFERENCE
dc.typeArticle
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