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Table of Contents
1.3 Research Aims and Objectives.
1.6 Significance of the Study.
1.7 Outline of the Dissertation.
2.2 Novel Food Processes and Nanotechnology.
2.3 Consumer Perception and Acceptance level related to novel food processes.
2.4 Theories Related to the Use of Technology for Food Processes.
2.5 Use of Nanotechnology in Everyday Life.
Chapter 3: Research Methodology.
3.7 Sources of Data Collection.
4.2 Discussion of the Findings.
Chapter 5: Conclusion and Recommendations.
5.2 Areas for Future Research.
5.4 Limitations of the Research.
5.5 Recommendations to the Authorities.
Chapter 1: Introduction
1.1 Overview of the chapter
The present chapter is associated with the arguments about the basic aspects that are part of the existing study. The chapter includes different elements such as the context of the investigation along with the aims and objectives that have been designed to obtain valuable findings. In addition to that, the discussion under current chapter also includes the analysis of the scope and significance of the exploration conducted along with the complete and detailed outline of the dissertation that has been followed for undertaking a current research study.
1.2 Research Background
Grimmer‐Somers, Lekkas, Nyland, Young and Kumar (2007) have argued that the formulation of the effective context of any study is of fundamental significance in the creation of the effective theoretical base for a specific research study. As stated by Scaglioni, Arrizza, Vecchiand and Tedeschi (2011), the definition of novel food entails that it is a food item that has not been consumed up to a considerable amount by individuals in the region of EU before 1997, when the initial legislation regarding novel food was applied. Novel food can be innovatively produced by adopting new and innovative technologies and manufacturing processes. Additionally, food conventionally eaten outside of the European countries is also referred to as novel food. Examples of novel food consist of agriculture products from developing countries such as chia seeds, newly shaped nutrients such as synthetic zeaxanthin or extracts from obtainable food such as rapeseed protein. The primary conditions for novel food are that it must fulfil all the safety requirements for use by the clients and should be appropriately labelled to make sure that customers are not misled.
Furthermore, it has been suggested that novel food technology focuses on current technological innovations in the processing of food, where a wide scope of treatments satisfy the prevailing requirements for enhanced health and quality. Furthermore, novel food explores future directions for food processing (Pöting, Schauzu, Niemann & Schumann, 2014). It has been highlighted that the catalogue related to novel foods lists different kinds of products of animals and plant origin along with some other substances as well that are subject to novel food guideline, where the novel food regulations have been established by the European Union Member States.
According to Pereira and Vicente (2010), food dispensation and conservation methods have been conventionally linked with basic concepts such as execution of thermal energy to raise manufactured goods temperatures to obtain long-standing or comprehensive constancy or conservation. Furthermore, such methods also include the elimination of thermal energy to minimize product temperature and increase shelf life and removal of water from product structure for extending shelf life. As stated by Chaudhry, Castle and Watkins (2010), wrapping or the step required to maintain product characteristics was achieved during the completion of this process over the last few decades, after which a fifth alternative processing concept called novel processing technologies started to come into sight globally during the process of food production. In the recent times, the development of technology has increased the competition between different companies in different countries; therefore, the development of novel food technology plays a pivotal role in increasing the efficiency of the firms operating in the food industry (Aider, 2010). The increasing concerns about the supply chain of the products have also played an important role in moulding the behaviour of the individuals regarding this process. These concerns are prompting customers to accept novel food processes in their daily life. However, it is believed that traditional customers might not be as receptive towards the usage of novel food technology as compared to the new ones.
Soria and Villamiel (2010) were of the opinion that in the food business, as a consequence of contemporary stress for foods that are fresher, naturally processed and additive-free, narrative dispensation techniques are at present in high demand. The application of novel technologies eventually produces higher-quality food items because of the reduction of thermal and chemical abuse. Along with that, novel technologies result in higher safety attributes during extended shelf life at a reasonable cost for the consumer. The objective of maintaining the safety of the food is one of the important objectives that are stimulating the growth of novel microbial-intervention technologies to eliminate the chances of any wastage of food (Untersmayr &Jensen-Jarolim, 2008).
Additionally, novel processing technologies might be used as tools to modify foods that have supplementary functional and dietary values to diminish carbon footprint, and considerably minimize the number of water volumes used in the process of heat-transfer processes (Fuller, 2011). As an example, novel processing methods are being explored to potentially create organic goods and have been hardened to modify reaction of different components of food matrices towards the objectives that are designed for this purpose. The presentation abilities of novel technologies and processes differ from established meting out in conditions of the type of food categories that can be treated, microbial effectiveness and obliteration model, preferred and undesired effects on food quality and their monetary and environmental confrontation (Pereira& Vicente, 2010).
Before a novel process can be inspired and the product can be sold, professionals who belong to the food industry and other regulatory bodies must analyse its contact with excellence and nourishment, and assess the security of a novel procedure and its consequential novel foods (Durmuşoğlu&Barczak, 2011). Hence, the creation of novel technologies for a diversity of food applications led to a noteworthy build-up of new systematic and manufacturing knowledge. However, readiness related to adaptation of technology is assessed by its aptness for the real application in its final form. Lately, a few novel intervention technologies were productively produced and accepted by regulatory agencies and implemented as valuable steps to improve food safety (Untersmayr& Jensen-Jarolim, 2008).
In the view of Pereira and Vicente (2010), the need for novel processing technologies in the arena of food is a straight consequence of consumer desire regarding fresh, optimum quality and healthy edible items that do not contain chemical preservatives and can be preserved without the use of any artificial means. The tendency towards the exercise of natural ingredients such as colours, flavours or preservatives, though technically very demanding, has still instigated the need for research into milder and more energy well-organized but equally effective dispensation technologies that are able to protect the arrangement and thus, purpose and reimbursement of novel ingredient (Batte, Hooker, Haab &Beaverson, 2007). Development of product quality has always been the core objective of food and beverage manufacturers. Technologies relating to novel processing include high-pressure processing (HPP), cold plasma and pulsed electric field (PEF), where these are considered to be among the most capable of novel technologies. The awareness and recognition of the novel food processes change from one region to another, where people have diverse opinions regarding the edible items that are manufactured or secured through novel food processes (Bruhn, 2007)
In addition to that, the factor of faith is also considered as a significant factor in the acceptance of the general consumers with respect to using technology for food. The awareness of the individuals with regards to the novel foods can change from time to time as well. Furthermore, the transformation of the perception is highly dependent on if the result of technical risk assessment is more important to a person or of more importance is that fact that it is connected to the different types of harm (Cardello, Schutz &Lesher, 2007). As per the study was done by Chen (2007), the primary challenge in the process of expansion of the original food is the creation of the different items related to food that are in agreement with the obligation and the perception of the customers.
Capital Invested by the authorities in Ireland, as well as different legislative bodies in EU in novel food technologies, is needed as such technologies will support in providing solutions to issues that have been there in society such as a change in the climatic conditions and an increasing population in different countries around the globe. However, instruction learned from GM highlight that consumer acceptance of such technologies cannot be taken lightly and needs to be controlled in an effective manner through successful engagement. This needs a better understanding of consumers’ knowledge, attitudes and behaviour. The report recognizes the complications regarding the formation of a client’s behaviour related to novel food technologies. This density is confirmed by the fact that consumers who agree to one technology may not necessarily agree to another technology, and even recognition of one application of a technology does not imply acceptance of another application of the same technology (Tonello, 2011)…
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