MARKETING RESEARCH REGARDING CONSUMER PERCEPTIONS ON USING RADIO FREQUENCY IN BAKERY PRODUCTION

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXII
Written by Georgiana-Aurora ŞTEFĂNOIU, Elisabeta Elena POPA, Amalia Carmen MITELUŢ, Mona Elena POPA

A marketing research using a quantitative method based on a questionnaire was conducted. The structure of the questionnaire was made taking into account the objective that have been pursuing in this study, namely the assessment of consumers' skills and perceptions in connection with the application of RF treatment technology in order to prolong the shelf life of packaged bakery products, in the conditions of eliminating the addition of synthetic additives. The questionnaire was distributed online via Survey Gizmo platform. The results obtained showed that among the consumers, most young people and especially women from urban areas, innovative technologies are not so well known, especially the products obtained through the use of these technologies. The paper presents the results of the questionnaire in terms of consumer preferences related to shelf-life, sensory characteristics, price and openness to products treated by innovative methods.

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ŞTEFANOIU G.A., POPA E.E., MITELUT A.C., POPA M.E. 2018, MARKETING RESEARCH REGARDING CONSUMER PERCEPTIONS ON USING RADIO FREQUENCY IN BAKERY PRODUCTION. Scientific Bulletin. Series F. Biotechnologies, Vol. XXII, ISSN 2285-1364, 119-124.


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