Factors Affecting the Choice and Consumption Behavior Towards Aquatic Products

Dear Colleagues,

Aquatic foods are highly heterogeneous in terms of their type/species, origin, production, and processing. It is estimated that approximately 2500 species or groups of fish, invertebrates, algae, and aquatic protists are currently consumed by humans. Regarding all other types of food, many intrinsic and extrinsic factors (type of food, taste, texture, odour, as well as price, availability, convenience, eco-labels, etc.) cause to choose or prefer one type of aquatic food over another. In addition, individual factors, such as socio-demographic characteristics, gender, age, psychological traits, and sensory sensitivity, play a pivotal role in the preferences and choices of consumers.

Moreover, many researchers are aiming to ensure the sustainability of aquatic production, which also influences consumer preferences. Despite this, the consumption of aquatic foods aligns with the criteria for a sustainable diet and provides more environmentally friendly options than land-based animal production. Additionally, numerous studies have indicated that for many vulnerable groups, the consumption of aquatic foods (such as new and tailored processed foods) is essential in guaranteeing food and nutrition security.

Therefore, from a marketing perspective, and in order to expandthe literature in this field, an enhanced understanding of the factors that influence the consumption of aquatic food is necessary.

This Special Issue of Foods aims to collect both original research papers and reviews, compiling insights from interdisciplinary fields. We particularly welcome articles that focus on the relationships among variables that determine food preferences, food choices or people’s eating habits, as well articles that address the development of new aquatic foods.

Prof. Dr. Rossella Di Monaco
Dr. Sharon Puleo
Dr. Giovanni Luca Russo
Guest Editors

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