Consumo alimentar sustentável

Neste documento (texto de apoio) considera-se o conceito de consumo alimentar sustentável, os determinantes do consumo alimentar sustentável, bem como os impactes das atividades do consumo alimentar no ambiente

Critérios de escolha alimentar : sabor dos alimentos

Neste documento (texto de apoio) considera-se a problemática do critério: sabor nas escolhas alimentares do consumidor

Sistema da cadeia agro-alimentar : variáveis não controláveis pelas empresas agro-alimentares

Neste documento (Texto de apoio) considera-se a problemática das políticas de preço e de distribuição alimentar. Este documento deve ser lido em sintonia com os Slides sobre o mesmo tema

Normas para a construção de um artigo científico

O presente documento visa ser um guia orientador da construção de artigos científicos, no contexto da unidade curricular (uc) Metodologia de Investigação, do curso de Mestrado em Ciências do Consumo Alimentar (MCCA). Pretende-se, deste modo, considerar a filosofia subjacente a este trabalho, tendo em conta a natureza do artigo, bem como abordar questões formais e sua extensão, formatação, acrescida da estrutura do mesmo

Individual determinants of food choice in a new decade

Edição Especial de "Determinantes Individuais da Escolha Alimentar na Nova Década", com Editores de edições especiais: Luís Miguel Cunha e An Pinto de MouraIn recent decades, rapid changes in diets and lifestyles have occurred with industrialization, urbanization, economic development, and market globalization, with those drivers promoting the acculturation process of diet Westernization among other cultures/countries, namely toward upper-to middle-income developing economies, but also in populations having rich and deeply rooted culinary traditions, such as Japan or Southern European countries. Food consumption, in fact, has seen the rise of different and contrasting trends: globalization pushing towards a homogenization of tastes and a standardization of consumption models, and market niches emerging which are characterized by a greater sensitivity to quality, intended as organoleptic properties, healthiness, and respect for the natural and cultural environment of the production territories, and even pushing the boundaries for novel and alternative food/protein sources, with a strong view on sustainability. In the present moment, the world is experiencing great turmoil due to the worldwide pressures and tensions created by the COVID-19 pandemic that force consumers to change their habits and even re-shape the supply chain, creating a global change from farm to fork. Food choice is a complex behavior influenced by many interrelating factors, as consumers are faced with several factors every time decisions about food are made. These factors may be categorized as those related to food, the individual making the choice, and the external economic and social environment within which the choice is made. Within the limitations of dietary domains, the individual food choice is most often concerned with the more immediate aspects, such as sensory attributes, convenience, wellbeing, self-expression, variety, and monetary constraints, i.e., the cost of the product against the income, and sustainability. This Special Issue intends to be the union of multidisciplinary areas of knowledge, in order to understand the main individual food choice drivers, among consumers from different cultures, particularly under the scope of the current factors affecting the food system and shaping food choice during this decade. For this, the editors are looking for high-quality research and practical initiatives which investigate drivers of food choice.info:eu-repo/semantics/publishedVersio

Understanding the role of printed media in the social amplification of food risk during the new Millennium

The aim of this exploratory study is to characterize the nature of the reporting of food-related hazards in cover news from the major daily Portuguese newspaper.info:eu-repo/semantics/publishedVersio

Why consumers eat what they do: an approach to improve nutrition education and promote healthy eating

There is a general scientific agreement that diet and nutrition are important factors in the promotion and maintenance of good health throughout the entire life. It is currently estimated that an unhealthy diet and a sedentary life may be responsible for over 4 million deaths per year in Europe due to cardiovascular diseases. Although people seem to become aware of what healthy eating means, and healthy eating seems to be regarded positively in terms of benefits by general population this may not be translated into practice. Different studies have demonstrated that there is a low level of perceived need among European population to alter their eating habits for health reasons, mainly because people believe that their diets are already adequately healthy. The current article discusses the major barriers to the adoption of a healthy diet and the main factors that influence individual food choice. Different approaches and actions to be taken for modifying consumer’s food intake in the direction of healthy eating are discussed.info:eu-repo/semantics/publishedVersio

Consumo alimentar sustentavel

Neste documento (slides) considera-se o conceito de consumo alimentar sustentável, os determinantes do consumo alimentar sustentável, bem como os impactes das atividades do consumo alimentar no ambiente

Colóquio: Fraude alimentar: contextualização, causas e medidas ao seu combate

No âmbito do curso de Mestrado em Ciências do Consumo Alimentar (MCCA)/DCeT decorreu o Colóquio: "Fraude alimentar: contextualização, causas e medidas ao seu combate ", contando com a participação de um representante da ASAE, e da CENTROMARCA, tendo sido parcialmente emitido na Emissão UAb n.º 114 (minutos:1:02-7:58 )N/