Comunicação em poster apresentada no 36th EFFoST International Conference 2022 - Shaping the Production of Sustainable, Healthy Foods for the Future Dublin, Irlanda. Abstract book: Frias, A., Moura, A. P., & Cunha, L. M. (2022, 7-9 novembro). Consumer perception and willingness to try new food products produced by new food technologies, Abstract book 36th EFFoST International Conference 2022 - Shaping the Production of Sustainable, Healthy Foods for the Future (p. 115). Dublin, Irlanda.The increased demand for healthier and sustainable foods is a major driver for the development of a wide variety of processing technologies, such as ohmic heating, high-pressure processing and edible coating. These technologies have the advantage of better preserving the original quality of food products. Therefore, understanding consumers’ needs and possible barriers to acceptance of these technologies helps to better assess the commercial viability of new food products resulting from their application. The aim of this research is to evaluate Portuguese consumers’ attitudes towards new food technologies and understand their willingness to try new food products produced with such technologies.info:eu-repo/semantics/publishedVersio
