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Food Science and Technology International
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Review: Use of Methods of Research into Consumers’ Opinions and Attitudes in Food Research

E. X. Barrios

Laboratorio de Propiedades Físicas y Sensoriales. IATA (CSIC), Apdo 73, 46100 Burjassot, Valencia, Spain

E. Costell

Laboratorio de Propiedades Físicas y Sensoriales. IATA (CSIC), Apdo 73, 46100 Burjassot, Valencia, Spain, ecostell{at}iata.csic.es

Among the different factors that influence the acceptance or rejection of food, attitudes, beliefs and opinions of their potential consumers are relevant and can in some cases be decisive. The influence of these factors on food choice and purchase is especially important in the acceptance of some types of foods (organic or ecological, genetically modified or functional) that are presented to the consumer as a possible alternative to conventional food. This review paper describes the main qualitative and quantitative methods applicable to the investigation on the consumers’ opinions and attitudes towards food. Comments are made on some of the features of the information gathered.

Key Words: consumers • attitudes • sensory analysis • focus group • questionnaires

Food Science and Technology International, Vol. 10, No. 6, 359-371 (2004)
DOI: 10.1177/1082013204049386
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