Publicação
Consumer determinants of acceptance of emerging food technologies
| Resumo: | This module covers the theoretical background of the main determinants of acceptance of innovative food products regarding new food technologies. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, University of Porto, Portugal, National and Kapodistrian University of Athens, UoA, Greece. The BIP Food Innovation and the Consumer is developed in the context of the e-learning mode under the UAb Lifelong Learning Unit Organization, and is a 3 ECTS program. |
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| Autores principais: | Moura, Ana Pinto de |
| Outros Autores: | Cunha, Luís Miguel |
| Assunto: | Acceptance BIP Consumer Food Food technology |
| Ano: | 2025 |
| País: | Portugal |
| Tipo de documento: | outro |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade Aberta |
| Idioma: | inglês |
| Origem: | Repositório Aberto da Universidade Aberta |
| Resumo: | This module covers the theoretical background of the main determinants of acceptance of innovative food products regarding new food technologies. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, University of Porto, Portugal, National and Kapodistrian University of Athens, UoA, Greece. The BIP Food Innovation and the Consumer is developed in the context of the e-learning mode under the UAb Lifelong Learning Unit Organization, and is a 3 ECTS program. |
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