%0 Journal Article
%T Knowledge of food quality and additives and its impact on food preference
%A Slavica Gruji£¿
%A Radoslav Gruji£¿
%A £¿or£¿e Petrovi£¿
%A Jelena Gaji£¿
%J Acta Scientiarum Polonorum : Technologia Alimentaria
%D 2013
%I Agricultural University of Poznan Press
%X Background.There are not enough published investigations concerning knowledge on food quality and pref- erence of highly educated young consumers from Bosnia and Herzegovina. The present research was aimed at survey of young consumers¡¯ knowledge on food quality and food additives and its impact on food preference. Material and methods. Respondents¡¯answers were analysed grouped regarding: (1) education, on subjects with knowledge on food quality and additives (A-group) and average consumer representatives (B-group); (2) female and male gender. The questionnaire consists of (a) questions with personal data; questions referred to the importance of individual factors for consumers¡¯ food choice, related to: (b) fundamental knowledge on food quality and food additives; (c) nutrition and desire to consume food that contains additives; (d) knowl- edge on monosodium glutamate and desire to consume food containing monosodium glutamate. Results.Results indicated a statistically significant difference between A-group and B-group, and between female and male subjects, on fundamental knowledge on food quality and additives, but there was no differ- ence in habits regarding nutrition and desire to consume food that contains additives. Respondents in A-group significantly more avoid products containing monosodium glutamate comparing to B-group, but there was no difference between female and male subjects preference. Conclusions.This research has shown that students from A-group had more knowledge and awareness in choices of food they prefer to consume, than students from B-group. It is recommended to take actions on young consumers¡¯ education as contribution to protecting of the health, safety, economic and legal interests of consumers and society.
%K young consumers
%K food preference
%K additives
%U http://www.food.actapol.net/volume12/issue2/10_2_2013.pdf