9824 1 archive 5841 disk0/00/00/98/24 2007-03-11 2009-08-20 14:34:45 2009-08-20 14:34:45 conference_item show 0 en The final version of this paper is published in: Niggli, Urs; Leifert, Carlo; Alföldi, Thomas; Lück, Lorna and Willer, Helga, Eds. (2007) Improving Sustainability in Organic and Low Input Food Production Systems. Proceedings of the 3rd International Congress of the European Integrated Project Quality Low Input Food (QLIF). University of Hohenheim, Germany, March 20 – 23, 2007. Research Institute of Organic Agriculture FiBL, CH-Frick.http://orgprints.org/10417/ Printed copies may be ordered from the FiBL Shop at www.shop.fibl.org. int_conf_2007qlif_1_consumers March 20-23, 2007 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems University of Hohenheim, Germany never 0 http://orgprints.org/10417/ TRUE poster Sijtsema Siet pub 7consumer Consumers’ perception, health, projective techniques, food characteristics Consumers’ perception of health related to food products, characteristics, ingredients and attributes is measured in a qualitative and quantitative approach. Cognitive aspects as well as affective aspects are taken in consideration. In the perspective of health perception consumers talk in terms of unprocessed, nutritious, fresh, and natural attributes, as well as affective aspects like appetizing, happy and enjoy. Different groups of consumers have their own perception of health. Depending the target group and the product the health perception of consumers is correlated to specific attributes and affective aspects. 2007 published public 7199 1 9824 1 application/pdf de public

Sijtsema-2007-HealthPerception.pdf

Sijtsema-2007-HealthPerception.pdf 177512 http://orgprints.org/9824/1/Sijtsema-2007-HealthPerception.pdf