|Title||Barriers to using consumer science information in food technology innovations: An exploratory study using Delphi methodology|
|Author(s)||Raley, Marian E.; Ragona, Maddalena; Sijtsema, S.J.; Fischer, A.R.H.; Frewer, L.J.|
|Source||International Journal of Food Studies 5 (2016)1. - ISSN 2182-1054 - p. 39 - 53.|
LEI Consumer & behaviour
LEI Consumer and Chain
Marketing and Consumer Behaviour
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||Consumer science - Food technology - Communication - Innovation - Delphi - Interdisciplinary|
|Abstract||Food technology innovation has the potential to deliver many benets to society, although some technologies have been problematic in terms of public acceptance. In promoting the commercial success of innovative technological processes and resultant products it will be important to incorporate
information relating to consumer preferences and concerns during their development. The barriers to the utilisation of consumer information during technological development was explored using a two round Delphi study involving 75 experts with an interest in new food technology (food technologists and consumer scientists). There was overall agreement that consumer information should be used in technology implementation and product design, and that good communication between key actors at pivotal stages during the development of new food technologies and products was important.
However disciplinary dierences were perceived to be a barrier to communication, as were diculties associated with producing consumer information usable by food technologists. A strategy to improve
inter-disciplinary communication is proposed, involving the creation of multi-disciplinary teams working together throughout the development project's duration, including those with interdisciplinary experience. Deciencies in the specication of the information required from consumer scientists need
to be overcome. Consumer science results need to be concrete and presented as salient to and usable by food technologists.