Public perceptions and acceptance of novel food processes

This article consists of 11 pages and 2467 words. novel food  In order to have full access to this article email us at thedocumentco@hotmail.co.uk

Ref No: 1347

Table of Contents

1. Abstract 4
2. Introduction. 4
3. Concise statement of ‘problem’ or issue being investigated. 4
4. Justification of why this is an important ‘problem’ or issue. 4
5. Background. 4
6. Literature review.. 4
7. Study rationale. 6
8. Aim.. 7
9. Statement of the purpose of the research. 7
10. Outcome focused. 7
11. Objectives. 7
12. Steps, stages and/or tasks to be completed. 7
13. Proposed Methodology. 8
14. Procedural 8
15. Related to the objectives. 8
16. Plan. 8
17. Structured plan of the work. 8
18. Timeline and/or Gantt chart 8
19. Resource requirements. 9
20. Equipment 9
21. People. 9
22. Ethics and risk assessment 10
23. Evaluation. 10
24. Bibliography. 11

1.Abstract

The proposal is related to the discussion about the public perception and acceptance of novel food processes in UK. Furthermore, the proposal has highlighted different factors such as regional and the personal opinions of the individuals that are related to the development of perception and acceptance of the individuals related to the novel food processes. The proposal further has gone on to discuss about the problem statement along with the purpose of the research as well.

2. Introduction

a. Concise statement of ‘problem’ or issue being investigated

The main problem of the proposed research study is related to perception and acceptance of novel food processes. The research will particularly explain the established procedures to reflect the ways in which consumers develop perception and acceptance towards novel food processes. The issue that will be taken up in the proposed research is of significant importance.

b. Justification of why this is an important ‘problem’ or issue

The problem or the issue that has been developed is important as it is believed that the perception of the individuals plays an important part in the novel food processes. The proposed problem is important and relevant as it is related to the development and growth of the overall food industry of UK which is considered as one of the most profitable industries in the country. Therefore, the study related to novel food is of critical importance.

3. Background

a. Literature review

In the view of Cardello, Schutz& Lesher(2007), Novel food is a category of food that was consumed to a greater extent by the European nations before 1997 till the main regulation regarding the development of the novel foods came into effect. The samples of Novel food items incorporate different farming items from the third world nations such Chia seeds, recently manufactured nutrients such as manufactured zeaxanthin or extracts from the existing nourishments such as rapeseed protein. Novel Food must be safe for the consumers along with properly labeled to ensure that the consumers are not deceived.

According to Han(2013), the perception and acceptance of the novel food processes vary from region to region where people have different perceptions and beliefs regarding particular food items. Furthermore, the element of religion is also important in the development of the perception of the novel foods. The perception of the individuals related to the novel foods can also vary. It is further stated that the variation of the perception is highly linked with the fact that whether more focus is given by a person on the outcome of technological risk appraisal or on an individual’s awareness of risk linked with different damages. One of the major obstacles in the process of development of the novel food is the production of the food items in accordance to the requirement and the perception of the customers. It is further stated that the task of meeting the customer’s objective is complex as many variables are involved in it such as the food that is consumed, time and place in which the food is consumed and the family background and the societal features to which the foods are to be offered (Davidson, Sofos& Branen, 2005). Close co-operation between the marketing personnel and the food technologists is essential in the development of the effective food items…..