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Foods
Special Issues
From Farm to Fork—Consumer Perceptions of Food Safety and Quality
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From Farm to Fork—Consumer Perceptions of Food Safety and Quality

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: 20 January 2025 | Viewed by 5812

Special Issue Editors

Dr. Sofia Cancela Duarte

E-Mail Website
Guest Editor
1. REQUIMTE-LAQV, Laboratório de Bromatologia e Farmacognosia, Faculdade de Farmácia da Universidade de Coimbra, Polo III, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
2. Centro de Investigação Vasco da Gama, Escola Universitária Vasco da Gama (EUVG), Av. José R. Sousa Fernandes 197, Campus Universitário de Lordemão, 3020-210 Coimbra, Portugal
Interests: analysis of the quality and safety of food and feed; human risk assessment; contaminants
Special Issues, Collections and Topics in MDPI journals
Dr. Angelina Lopes Simoes Pena

E-Mail Website
Guest Editor
REQUIMTE-LAQV, Laboratório de Bromatologia e Farmacognosia, Faculdade de Farmácia da Universidade de Coimbra, Polo III, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
Interests: analysis of the quality and safety of food and feed; human risk assessment; contaminants
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

At the turn of the millennium, food safety assumed an unprecedented priority within the political agenda and legal framework of the European Union (EU), with Regulation 178/2002 as the cornerstone of the EU food law under the “farm to fork” approach. This redefined strategy is currently part of Europe’s Green Deal, which is driven by issues related to a healthier lifestyle, environmental protection, sustainability and ethical concerns regarding food production and distribution. Consumer perceptions and expectations regarding the quality and safety of the food chain are major driving forces in decision making, with implications for market evolution. Yet, these perceptions rest on complex and multi-dimensional concepts, determined by contextual factors.

It is acknowledged that the general public has become increasingly interested and critical regarding the way their food is produced (e.g., animal welfare and environmental protection) and processed (e.g., food irradiation and food additives). Dynamic consumer demand and new diet and food choices have fragmented the market. To cope with the consumers’ increasing demands and to satisfy different niches of consumers and target markets, quality differentiation has become necessary. It is also noteworthy that safety has become one major determinant of food quality.

In this Special Issue (SI), we invite the submission of original and review works that contribute to the study of consumer perceptions and expectations regarding food safety and quality throughout the food chain.

Dr. Sofia Cancela Duarte
Dr. Angelina Lopes Simoes Pena
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food safety
  • food quality
  • food chain
  • consumer perception
  • consumer attitude

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Published Papers (4 papers)

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Research

12 pages, 2567 KiB  
Article
Impact of Visual Cues on Consumers’ Freshness Perception of Prepared Vegetables
by Xuan Tran, Nicolas Antille, Marine Devezeaux de Lavergne, Cyril Moccand and David Labbe
Foods 2024, 13(20), 3342; https://doi.org/10.3390/foods13203342 - 21 Oct 2024
Viewed by 1035
Abstract
Freshness is an important quality attribute for vegetables. Identifying the sensory drivers for freshness is important to promote vegetable consumption. Due to the lack of research on freshness of prepared vegetables, this study focused on the role of visual cues of common vegetables [...] Read more.
Freshness is an important quality attribute for vegetables. Identifying the sensory drivers for freshness is important to promote vegetable consumption. Due to the lack of research on freshness of prepared vegetables, this study focused on the role of visual cues of common vegetables (carrot, beetroot, bell pepper) on perception of freshness. Twenty-seven vegetables were prepared by varying five factors and photographed in a plate: (1) shape (stick, large cube, small cube), (2) vegetable presence for each of the three vegetables (yes, no), (3) number of vegetables conjointly present in the plate (1, 2, 3), (4) color (green bell pepper, yellow bell pepper), (5) combined vegetables prepared with same or different shapes. Freshness was rated online by 156 consumers. Visual cues leading to the main increase in freshness were the stick shape vs. large and small cubes, the absence of beetroot, and the presence of green bell pepper vs. yellow bell pepper. Overall, it seems that visual cues associated with minimally processed vegetables, such as stick shapes, which allow to recognize the vegetables in comparison to cube shapes, promote freshness. These results are particularly valuable for culinary and catering professionals and food industries involved in the preparation and/or manufacturing of prepared vegetables. Full article
(This article belongs to the Special Issue From Farm to Fork—Consumer Perceptions of Food Safety and Quality)
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24 pages, 806 KiB  
Article
The Perception of Consumer Behaviors in Subscription Platforms for Surplus Food Restaurants—An Analytical View of the Technology Acceptance Model
by Chun-Chieh Ma and Hsiao-Ping Chang
Foods 2024, 13(19), 3045; https://doi.org/10.3390/foods13193045 - 25 Sep 2024
Viewed by 1180
Abstract
Subscription services have become popular in recent years, breaking the traditional business model of one-time payment and prompting operators to build long-term loyal relationships with their customers. As smartphones are popular in Taiwan and the Taiwanese have a high acceptance of new technologies, [...] Read more.
Subscription services have become popular in recent years, breaking the traditional business model of one-time payment and prompting operators to build long-term loyal relationships with their customers. As smartphones are popular in Taiwan and the Taiwanese have a high acceptance of new technologies, is it possible for domestic restaurants to reach a win-win situation for both consumers and restaurant operators and to reduce food waste through subscription services? The Technology Acceptance Model was used in this study to explore consumers’ perceived usefulness, perceived ease of use, and attitudes toward restaurant subscription platforms, with two variables, new environmental paradigm and environmental behavior, added to probe the relations with intention to use. This study was conducted by convenience and snowball sampling, and the subjects were consumers eating out. A total of 400 questionnaires were collected and 369 valid ones were returned, with a response rate of 92.25%. The results show that perceived usefulness, perceived ease of use, new environmental paradigm, environmental behaviors, and attitude toward using have significant positive effects, and attitude toward using has the same effect on intention to use. In addition, attitude toward using has a mediating effect on perceived usefulness, new environmental paradigm, environmental behavior, and intention to use. Finally, it is expected that the results of this study can be used as a reference for restaurant operators to adopt subscription services in order to build long-term and stable relationships with consumers. Furthermore, new entrepreneurs can also evaluate the feasibility of building a subscription platform like this one, which can provide a convenient and economical option for consumers dining out, as well as reduce food waste. Full article
(This article belongs to the Special Issue From Farm to Fork—Consumer Perceptions of Food Safety and Quality)
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18 pages, 261 KiB  
Article
Consumer Perception of the Performance of Online Catering Food Safety Regulations: The Case of Shanghai, China
by Weijun Liu, Yige Wu, Yue Sun and Wojciech J. Florkowski
Foods 2024, 13(16), 2568; https://doi.org/10.3390/foods13162568 - 17 Aug 2024
Viewed by 931
Abstract
To protect the safety of food bought from the online catering sector, the former State Food and Drug Administration of China issued two separate regulations in 2016 and 2017. Independently, the Shanghai government formulated local regulations, including the Shanghai Online Catering Service Supervision [...] Read more.
To protect the safety of food bought from the online catering sector, the former State Food and Drug Administration of China issued two separate regulations in 2016 and 2017. Independently, the Shanghai government formulated local regulations, including the Shanghai Online Catering Service Supervision and Management Measures, to strengthen food safety supervision in this megacity with the largest catering sector in China. This study explored factors that influence consumer perceptions of the performance of online catering food safety regulations using survey data from 1050 respondents collected in 2019. The results indicate that consumers believe that Shanghai’s online catering industry has improved by varying degrees in terms of food freshness, ingredient traceability, foreign matter control, food temperature control, internal packaging hygiene and environmental protection, and satisfaction with food safety. The factors that influenced the listed features include the number and effectiveness of government-issued regulations regarding the online catering sector, effectiveness of ordering platform food safety regulations, employee training frequency, employee food safety awareness, delivery box cleanliness and courier personal hygiene, consumer trust in ordering platform services, and consumer confidence in government supervision. These factors significantly and positively affected the consumers’ perceptions of the performance of food safety regulations in the online catering sector. Full article
(This article belongs to the Special Issue From Farm to Fork—Consumer Perceptions of Food Safety and Quality)
17 pages, 2879 KiB  
Article
Self-Assessed Experience of Emotional Involvement in Sensory Analysis Performed in Virtual Reality
by Abdul Hannan Bin Zulkarnain, Xu Cao, Zoltán Kókai and Attila Gere
Foods 2024, 13(3), 375; https://doi.org/10.3390/foods13030375 - 24 Jan 2024
Cited by 3 | Viewed by 1770
Abstract
Virtual reality (VR) technology has gained significant attention in various fields, including education for health professionals, sensory science, psychology, and consumer research. The first aim of the paper is to explore the self-assessed experience of emotional involvement in sensory analysis performed in VR. [...] Read more.
Virtual reality (VR) technology has gained significant attention in various fields, including education for health professionals, sensory science, psychology, and consumer research. The first aim of the paper is to explore the self-assessed experience of emotional involvement in sensory analysis performed in VR. The Positive and Negative Affect Schedule (PANAS) is a widely used self-report measure that assesses positive and negative affective states. VR sensory analysis involves the use of immersive, interactive, and multi-sensory environments to evaluate sensory perception and emotional responses. By synthesizing relevant literature, this paper provides insights into the impact of VR on affective states, the effectiveness of VR in eliciting emotions, and the potential applications of the PANAS in VR sensory analysis. Furthermore, the second aim of the paper is to uncover the effect of VR sensory evaluation on the participant’s emotional states, as it has a significant effect on their evaluations. The results suggest an increase in the sum of positive effects and a decrease in the negative ones. Although these results are promising, the relationship between the PANAS and VR sensory analysis is still underexplored, with limited research investigating the specific effects of VR on affective states measured using the PANAS. Further research is needed to better understand the potential of the PANAS in assessing emotional responses in VR environments and its implications for sensory analysis. Full article
(This article belongs to the Special Issue From Farm to Fork—Consumer Perceptions of Food Safety and Quality)
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