Food, Health and Safety in Cross Cultural Consumer Contexts

Edited by
July 2021
263 pages
  • ISBN978-3-0365-1340-9 (Hardback)
  • ISBN978-3-0365-1339-3 (PDF)

This book is a reprint of the Special Issue Food, Health and Safety in Cross Cultural Consumer Contexts that was published in

Biology & Life Sciences
Chemistry & Materials Science
Public Health & Healthcare
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 considered a palatable, acceptable, or useful food or food product; in simple terms, one size does not at all in the majority of cases. Specific markets thus need targeted food design, to be successful from a myriad of perspectives. In this Special Issue anthology "Food, Health and Safety in Cross-Cultural Consumer Contexts", we bring together articles that show the wide range of studies from fundamental to market applicability currently in focus in sensory and consumer science in food, health, and safety cross-cultural contexts. From the included perspectives, it is abundantly clear that there is a need for much knowledge related to future food design linked to cross-cultural contexts and that this will continue to be critical to the success of food transfer in global food markets.
  • Hardback
License and Copyright
© 2022 by the authors; CC BY-NC-ND license
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; consumer liking; sensory attributes; gender differences; age differences; PGI status; oat products; consumers; liking; Check-All-That-Apply; cross-cultural; China; Finland; cross-culture; 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; food safety; certification mark; purchase intention; dairy; diet; butter preference; sensory; volatiles; meat substitute; meathybrid; consumer preference; plant-based proteins; food safety; 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