PhD project This PhD aims to investigate the determinants of European consumers' acceptance of alternative proteins, focusing on their behavioral intentions. By analyzing attitudes, preferences, and barriers, the study will provide insights to support the transition toward a more sustainable food system in Europe.
Transitioning to sustainable food systems is key to tackling climate change and diet-related health issues. Alternative proteins like plant-based, fermented, and algae-based foods offer a solution, but consumer acceptance is vital. This PhD research investigates factors affecting European consumers' willingness to try alternative proteins and their behavioural intentions. Using mixed methods, including surveys and workshops, the study applies Structural Equation Modeling (SEM) to analyze attitudes, trust, and perceived barriers.
Alternative proteins - such as plant-based, fermented, and algae-based foods - offer a promising solution, but their widespread adoption depends on consumer acceptance. Understanding the social and economic factors influencing food choices is crucial for developing strategies that support this dietary shift.
This PhD research investigates the determinants of European consumers’willingness to try alternative proteins and their behavioural intentions toward dietary change. The study identifies key drivers and barriers to accepting alternative proteins, providing insights that can facilitate a transition toward more sustainable diets.
The project is conducted in collaboration with the two EU-funded initiatives: HealthFerm and Locality. Both projects collect large-scale consumer data on attitudes, behaviours, and sensory expectations related to alternative proteins across multiple European countries. By leveraging this data, the research will comprehensively analyse consumer preferences and motivations. The research will generate evidence-based insights to support shaping policies and interventions that encourage sustainable food systems.
