The available database comprises research projects in Fisheries, Aquaculture, Seafood Processing and Marine Biotechnology active in the time period 2003-2022.
BlueBio is an ERA-NET COFUND created to directly identify new and improve existing ways of bringing bio-based products and services to the market and find new ways of creating value from in the blue bioeconomy.

More information on the BlueBio project and participating funding organizations is available on the BlueBio website: www.bluebioeconomy.eu

Last Update: 2024/06/19

ScareCom
Seafood Processing
Food Scares: Consumer Perception, Risk Communication and Crisis Management
National Programme
National
Nina Veflen Olsen
nina.veflen.olsen@nofima.no
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
NA
2014
2016
€ 2,526,316
https://nofima.com/projects/foodscare/
Consumers often have to rely on indirect cues in their judgments about food safety. These cues can be sensory experiences that consumers believe to be indicative of safety or harm (for example, the appearance, smell, texture or taste of a product). Alternatively, consumers may hold deeply rooted attitudes towards a particular technology that was involved during manufacturing or processing. Lastly, consumers may base their judgments on external information, either gathered through direct face-to-face communication, through traditional media, or interactively through social media. These cues are typically dependent on the perceived trustworthiness of the information source, the food industry in general, or the regulatory system. Previous research on the judgmental processes behind consumers’ food safety perceptions has focused either on sensory, attitudinal, or communication issues; however, since all of these can be expected to play a certain role in the judgmental processes of consumers, additional research is required to determine what the nature of their particular role and weighting. The proposed project, which is based on state-of-the-art social science methodologies, will directly inform our understanding of this complex issue. Only when the structure and processes that underlie food safety perceptions in the (relatively simpler) non-crisis case are understood, can we move on to determine how these perceptions change in the (even more complex) situation of a food crisis.
Food safety; Seafood; Market;
Not associated to marine areas
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If there is any incorrect or missing information on this project please access here or contact bluebio.database@irbim.cnr.it
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