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Sensory acceptability and willingness to buy foods with nanotechnology benefits

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TitleInfo
Title
Sensory acceptability and willingness to buy foods with nanotechnology benefits
Name (type = personal)
NamePart (type = family)
Kuang
NamePart (type = given)
Lina
NamePart (type = date)
1986-
DisplayForm
Lina Kuang
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
Tepper
NamePart (type = given)
Beverly J.
DisplayForm
Beverly J. Tepper
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
chair
Name (type = personal)
NamePart (type = family)
Schaffner
NamePart (type = given)
Donald W.
DisplayForm
Donald W. Schaffner
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Quadro
NamePart (type = given)
Loredana
DisplayForm
Loredana Quadro
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = personal)
NamePart (type = family)
Hallman
NamePart (type = given)
William K.
DisplayForm
William K. Hallman
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
outside member
Name (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
Name (type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm (authority = RULIB)
school
TypeOfResource
Text
Genre (authority = marcgt)
theses
OriginInfo
DateCreated (qualifier = exact)
2012
DateOther (qualifier = exact); (type = degree)
2012-01
Place
PlaceTerm (type = code)
xx
Language
LanguageTerm (authority = ISO639-2b); (type = code)
eng
Abstract (type = abstract)
Nanotechnology manipulates matter on a very small scale (1-billionth of a meter). It may dramatically improve food production, processing and packaging. However, R&D in food nanotechnology can only yield returns if consumers are willing to buy the resulting products. Yet, no studies have investigated consumer attitudes and reactions to tasting foods with nanotechnology benefits. Fresh cherry tomatoes and chocolate ice cream were evaluated for liking of key attributes and overall liking using 15-cm line scales. Three samples of each food were evaluated one-at-a time. Panelists were told that the first sample of each food had no nanotechnology (control) and that subsequent samples were produced with nanotechnology. For tomatoes, the scenario was that nanoparticles were in the packaging as an anti-microbial or to extend freshness. For ice cream, the nanoparticles were incorporated into the food matrix to deliver probiotics or to reduce icing. In reality, none of the foods were made with nanoscale ingredients. After the taste test, panelists were required to complete a seven-page survey. The panel consisted of 62% students, 27% faculty/staff, and 11% adults from the local community. All three tomato samples were equally liked and all three ice cream samples were equally liked regardless of whether they claimed nanotechnology benefits. Most participants (75-86%) were willing to buy at least one of the nanotech foods. For buyers of nanotech products, they gave high liking ratings for all attributes of the nanotech products that were similar to the ratings for the control samples; their primary reason was split, between “sensory appeal” and “nanotechnology benefit” (p < 0.01). For non-buyers of nanotech products, they gave lower liking ratings to all attributes of the nanotech samples relative to the control samples (p < 0.05); they chose “sensory appeal” as the predominant reason for not buying any nanotech product (p < 0.01). The panel had limited knowledge about nanotechnology, but was not neophobic to food nanotechnology. The majority had positive or neutral attitudes towards the application of nanotechnology in the food production, but they concerned about long-term exposure to nanofoods.
Subject (authority = RUETD)
Topic
Food Science
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_3791
PhysicalDescription
Form (authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
x, 99 p. : ill.
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references
Note (type = statement of responsibility)
by Lina Kuang
Subject (authority = ETD-LCSH)
Topic
Food--Sensory evaluation
Subject (authority = ETD-LCSH)
Topic
Nanotechnology
Identifier (type = hdl)
http://hdl.rutgers.edu/1782.1/rucore10001600001.ETD.000064140
RelatedItem (type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier (type = local)
rucore19991600001
Location
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NjNbRU
Identifier (type = doi)
doi:10.7282/T3Q52NNG
Genre (authority = ExL-Esploro)
ETD graduate
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Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
Kuang
GivenName
Lina
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2012-01-05 21:08:26
AssociatedEntity
Name
Lina Kuang
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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749056
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application/pdf
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