Think, Feel, Eat: Socio-Psychological Factors Shaping Public Acceptance of Novel Foods

Tong Jee Goh; Mengxia Huang; Shirley S. Ho

doi:10.1142/9789811278297_0026

Think, Feel, Eat: Socio-Psychological Factors Shaping Public Acceptance of Novel Foods

Tong Jee Goh, Mengxia Huang, Shirley S. Ho

Nanyang Technological University

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Abstract

The following sections are included: Introduction Novel Food Technologies and Food Security Cultural, Social, and Psychological Factors that Shape Acceptance of Novel Foods Implications of the Factors that Shape Public Acceptance of Novel Food Socio-psychological Interventions to Promote Consumer Acceptance of Novel Foods Prospects for Research on Factors Influencing Consumer Acceptance Conclusion Acknowledgment References.

Original language	English
Title of host publication	Food Security Issues in Asia
Publisher	World Scientific Publishing Co.
Pages	734-761
Number of pages	28
ISBN (Electronic)	9789811278297
ISBN (Print)	9789811278280
DOIs	https://doi.org/10.1142/9789811278297_0026
Publication status	Published - Jan 1 2024
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2024 by World Scientific Publishing Co. Pte. Ltd.

ASJC Scopus Subject Areas

General Engineering
General Agricultural and Biological Sciences
General Environmental Science

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1142/9789811278297_0026

Cite this

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abstract = "The following sections are included: Introduction Novel Food Technologies and Food Security Cultural, Social, and Psychological Factors that Shape Acceptance of Novel Foods Implications of the Factors that Shape Public Acceptance of Novel Food Socio-psychological Interventions to Promote Consumer Acceptance of Novel Foods Prospects for Research on Factors Influencing Consumer Acceptance Conclusion Acknowledgment References.",

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M3 - Chapter

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ER -

Think, Feel, Eat: Socio-Psychological Factors Shaping Public Acceptance of Novel Foods

Abstract

Bibliographical note

ASJC Scopus Subject Areas

UN SDGs

Access to Document

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Cite this